Directions

Lay out all the ingredients for smooth assembly. Then, line a baking sheet with parchment paper and preheat the oven to 350°F.

First, combine the crust ingredients in the bowl of an electric mixer fitted with a paddle. Mix on low, until the dough just holds together but is still “crumbly.” Flatten the dough with floured hands and press it into the prepared baking sheet. With the tines of a fork, prick the dough all over and reserve it to the side.

Wipe out the bowl of the mixer, add the Limoncello Ricotta Cream ingredients and beat them with the paddle on high until smooth, about 1 minute. Spread the mixture in a thin layer over the crust and bake it for 10 minutes.

While the crust bakes, add the 5 cups of sugar and the lemon zest to the bowl of the electric mixer and, with your hands, work the zest into the sugar. This will infuse the sugar and impart a lot of flavor. Then, add the flour, baking powder and salt to the infused sugar. Fit the mixer with the paddle and reserve it to the side.

In a separate bowl, whisk together the eggs, lemon juice, limoncello and Frigo® Whole Milk Ricotta Cheese.

Working fast, add the egg mixture into the dry ingredients and mix in the electric mixer until the liquid is a pourable consistency. Transfer this wet mixture into a pitcher and reserve it to the side.

When the crust is done baking, leave the tray in the oven and carefully pour the filling over the crust. Bake 30–35 minutes or until it’s lightly browned.

Allow it to cool thoroughly on a baking rack and then top it with powdered sugar. Enjoy with chilled limoncello! Salud!

Rad Tip: Hosting a Mother’s Day brunch? The trickiest part of entertaining is timing. Juggling food, drinks and the entertainment while readying your home (and self) for party guests can be daunting. The trick is to maximize make-ahead items. Cheese trays, fresh salads and entrees like quiche that can be enjoyed hot or cold are best to feature. And when you set out an assortment of sweet goodies, have your coffee ready to go so you only need to push the “on” button for your percolator!

Recipe courtesy of Emily Ellyn, Retro Rad Chef. Find more recipes at www.EmilyEllyn.com.