1 lb. Ricotta (regular, not lite)
1/2 tsp. salt
2 eggs
1 sm. can evaporated milk
3/4 c. sugar
3 tbsp. lemon juice
1 tbsp. lemon rind, grated
3 tbsp. cornstarch

Separate eggs, beat whites until stiff, but not dry. Place in refrigerator. Combine Ricotta, salt, egg yolks, a small amount of milk, and beat until creamy. Add remaining milk and other ingredients with lemon juice last. Fold in egg whites. Pour into crumb crust and bake at 350 degrees for 1 hour. If using crusts from the market buy the extra serving size.