I got this recipe off of Food52. Really delicious.
You will need a 13×9″ baking dish. Line it with parchment paper.
1 3/4 all-purpose flour
2/3 cup confectioner’s sugar
1/4 cup cornstarch
1 tbsp. lemon zest
3/4 tsp. kosher salt
1 1/2 sticks unsalted butter (cut into pieces)
1 cup whole milk Ricotta
4 large eggs, beaten
1 1/3 cups sugar
3 tbsp. all-purpose flour
2 tbsp. lemon zest
2/3 cup fresh lemon juice
1/4 tsp. kosher salt
Preheat oven to 350.
In a food processor, pulse together the flour, confectioner’s sugar, cornstarch, lemon zest and salt. Then add in the butter and pulse until the mixture is a pale yellow and resembles a coarse meal. This takes time. I had to stop the food processor and mix up the ingredients at least 5 times until the mixture was a pale yellow and thoroughly mixed up.
Put the mixture into the pan and then press firmly with your fingers to create an even layer and about 1/2 inch or more up the sides.
Refrigerate this for 30 minutes (or more).
After the crust is cold then put this in the oven and bake for 20 minutes. The crust should be a golden brown. Reduce the oven to 325.
Make the filling. Whisk together the ricotta, eggs, sugar and flour in a medium bowl. Then stir in the lemon juice and zest and salt to blend. Make sure you mix it one more time right before pouring it into the crust.
Pour the filling into the crust and bake at 325 for 30 minutes. The filling should be firmly set.
Let this cool for about 2 hours before attempting to cut and transfer it out of the pan. Make sure your knife is wet and you continue to wipe it after each slice.
Dust with confectioners sugar. Voila.