Italian Lemon Cream Cake
- 1 1/2 lbs. Ricotta
- 1 c. sugar
- 4 egg yolks
- 1/4 c. sifted all purpose flour
- 1/4 c. heavy cream, whipped
- Graham cracker crumbs
- 1/2 tsp. vanilla
- 4 eggs whites
- 1/2 tsp. grated lemon rind
Step1-Preheat oven to 400 degrees Fareinhite.
Step2-Beat drained ricotta until smooth, gradually add 3/4 cups sugar and egg yolks, beating after each addition.
Step3-Beat in flour, lemon rind and vanilla.
Step4-Beat egg whites with remaining sugar until stiff, combine with whipped cream and fold into ricotta mixture.
Step5-Turn into a 12 inch spring form pan which has been buttered and sprinkled with graham cracker crumbs.
Step6-Bake 8 minutes, lower oven to 325 degrees Faareinhite and bake 70 minutes.
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