Ingredients
CRUST:1-2/3 cups all-purpose flour2 tablespoons sugar1/2 teaspoon salt1/4 teaspoon baking powder1/4 cup butter1/4 cup shortening2 large eggs, lightly beatenFILLING:1 carton (15 ounces) ricotta cheese1 cup sugar1 tablespoon all-purpose flour1/4 teaspoon grated lemon zest1/4 teaspoon grated orange zestDash salt4 large eggs2 teaspoons vanilla extract1/3 cup semisweet chocolate chips1/3 cup diced citron, optional1/8 teaspoon ground cinnamonDash ground nutmeg
Preparation
In a bowl, combine the flour, sugar, salt and baking powder; cut in butter and shortening until mixture resembles small crumbs. Add eggs; stir until moistened and mixture forms a ball. Cover and refrigerate for 1 hour. On a lightly floured surface, roll out dough to a 10-in. circle. Place in a 9-in. pie plate; flute crust. Refrigerate.
For filling, beat the ricotta, sugar and flour in a bowl. Add zest and salt; beat until smooth. In another bowl, beat eggs until thick and lemon-colored, about 5 minutes; slowly fold into ricotta mixture. Gently mix in remaining ingredients. Pour into the crust. Bake at 350° for 55 minutes or until a knife inserted in the center comes out clean. Cool. Store in the refrigerator.
