12 tablespoons shortening or room temperature butter
6 tablespoons sugar
6 cups flour
3 lbs ricotta (strained)
2 cups sugar
2 dozen eggs
2 lemon rinds
2 orange rinds
Dough1. Mix dry ingredients. Cut in shortening or room temperature butter until mixture forms pee size clumps.
2. From dough into ball and roll out to a 1/8" thick rectangle on floured surface. Line 13" x 9", deep dish pyrex.
Filling1. Beat eggs, sugar, lemon rinds, orange rinds with a mixer until there are no lumps.
2. Gradually add ricotta while mixing on lowest speed. !!!WARNING DO NOT OVER MIX!!!
3. Bake at 375˚ for 45 to 60 minutes until crust is golden brown.