CRUST:

1/2 c. butter
1/4 c. sugar
2 eggs
1/2 tsp. vanilla
2 1/2 c. sifted flour
1 tbsp. double-acting baking powder
1/4 tsp. salt

FILLING:

3 lbs. Ricotta cheese
1 1/2 c. sugar
1/2 tsp. salt
8 eggs
1/2 c. grated orange rind

Prepare crust early in the day: In a large bowl with mixer at medium speed, beat butter until soft. Add 1/4 cup sugar and beat until blended. Add 2 eggs and vanilla. Mix well.

Sift together baking powder, 1/4 teaspoon salt, and flour. Gradually add to butter mixture while mixing at a low speed.

Divide pastry into thirds. On lightly floured waxed paper, roll out 1/3 of the pastry into 11-inch circle. Carefully insert into an 8-inch round cake pan, peel off waxed paper, press pastry to bottom and sides of pan so it extends 1/4 inch above edge. Form low fluted edges on rim from the overhang. (The dough is very soft and may separate easily. Just roll as thin as possible, then pat into pan. Pierce when necessary.) Repeat in another pan with second third of pastry.

Roll out last third and cut into strips about 1/4 inch wide. Refrigerate all.