CRUST:

1 1/2 cups all-purpose flour, sifted
1/4 cup sugar
1/2 cup (1 stick) butter, softened
1 large egg

Use a 9-inch springform pan. Using a pastry blender, cut butter into the flour and sugar. Add egg and continue to blend with pastry blender.

Gather into a ball and LIGHTLY knead for three or four seconds. Form into a ball; cover and place in refrigerator until chilled (2 hours is good).

Roll dough out larger than the pan so you can press dough onto the bottom and sides of the pan. Crimp the top of the dough. With a fork prick the bottom of the crust and then refrigerate for another hour.

Line the shell with wax paper (sides and bottom) and fill with uncooked rice (dry beans can also be used). Bake for 19 minutes in a preheated 350°F oven. Carefully remove the rice and the wax paper and continue to bake for another ten minutes or until the crust is nice and toasty brown. Chill crust while making filling.

FILLING:

2 lb. Ricotta cheese
1/2 cup sugar
1 tsp. vanilla extract
4 egg whites, beaten stiffly
2 tbsp. citron, finely chopped
2 tbsp. orange rind, grated
confectioners' sugar, for sprinkling

In a large bowl beat Ricotta cheese and sugar until smooth and creamy. Add vanilla extract and fold in beaten egg whites. Gently fold in chopped citron and grated orange rind.

Pour into chilled pie crust and bake in a preheated 350°F oven for 1 1/4 hours. Cool. Refrigerate.

Before serving sprinkle with confectioners' sugar.

Submitted by: Rosa D.