Lemon ricotta crostata

In a food processor pulse the flour, a pinch of salt, cold unsalted butter and two tablespoons of sugar until the butter is the size of small peas; do not take it too far.

Add one whole egg and about two and a half tablespoons of ice water and pulse until it holds when pinched but still looks crumbly.

On a lightly floured surface gather the dough quickly into a disc so the butter does not melt.

Wrap in plastic wrap and refrigerate about 45 minutes.

In a saucepan heat the milk with strips of zest from about half a lemon, gently, to a simmer without boiling.

In a large bowl whisk the egg yolks, granulated sugar and the rest of the lemon zest, grated, until lighter and pale.

Whisk in the thickener of all-purpose flour, cornstarch and a pinch of salt.

Stream some of the hot milk into the yolks while whisking so they do not curdle, then add it all back to the pan.

Once it thickens, whisk continuously over gentle heat for five minutes until the flour and yolks are cooked.

Off the heat add a splash of vanilla and about a tablespoon of fresh lemon juice; remove the lemon peels before baking.

Optionally pass through a fine sieve; transfer to a large bowl and cover with plastic wrap touching the surface; cool on the counter, then in the fridge.

Drain store-bought ricotta in a strainer over cheesecloth, covered, overnight.

Mix the drained ricotta with a couple of tablespoons of sugar, then combine with the cooled custard.

Take the dough out about five minutes before rolling; roll to about a 12-inch circle and fit into a 9-inch metal cake pan without stretching.

Prick the bottom and sides, fill and level.

Trim the excess dough, reroll it thinner and cut strips for the top; lay them across and trim.

Fold the edge down on itself and crimp with a fork.

Bake at 375F for about 30 minutes until golden; the earlier 350 was corrected.

Cool to room temperature, then refrigerate to cool completely.