PASTRY:

2 c. flour
1 1/2 tsp. baking powder
1/4 c. sugar
2 eggs
6 tbsp. shortening or butter
3 tbsp. orange juice

In a large bowl mix sugar, eggs and shortening. Add orange juice, then flour and baking powder. On a floured board, knead until the dough holds together. Roll out to a 1/8 to 1/4 inch thick rectangle and place in an ungreased 9 x 13 inch baking dish.

CHEESE FILLING:

1 lb. ricotta cheese, drained
1 c. sugar
1/2 c. flour
4 eggs, separated
1 (12 oz.) can evaporated milk
1 c. milk
1 tsp. vanilla
1 tsp. lemon juice

TOPPING:

Ground cinnamon

Drain ricotta cheese in a strainer while mixing pastry. Put ricotta in large bowl and add sugar, flour and egg yolks; mix well. Add milks, vanilla and lemon juice. Beat whites of eggs until they form stiff peaks (very stiff). Fold into batter.

Pour batter into pastry and bake at 275 degrees (if using glass baking dish) pie is done when knife inserted in center comes clean. Sprinkle cinnamon on pie after removing from oven. Cool or refrigerate before serving. Serves 12.