- 4 eggs
- 1 cup sugar
- 1 cup light cream
- 3 generous cups ricotta
- 1 tablespoon grated orange rind
- 3 tablespoons freshly squeezed lemon juice
- 3 tablespoons all-purpose flour
- ½ teaspoon salt
- 3 tablespoons Grand Marnier
- 1 pint fresh blueberries
- 1 prepared 8-inch pie crust
Preheat the oven to 350°F.
Combine the eggs and sugar in the bowl of an electric mixer fitted with the paddle attachment and beat until smooth. Add the cream and ricotta and beat again until smooth. Using a rubber spatula, fold in the orange rind, lemon juice, flour; salt, Grand Marnier; and blueberries.
Pour the Ailing into the pie crust and bake for I hour Transfer to a wire rack and let cool completely before serving.
About this recipe
Editor’s Note: Evelyn Penza shared this recipe with EJ writer Frank Mentesana in 2007. Mentesana is coauthor of Once Upon a Tart (Knopf2003) and founding0director of EcoSpaces Education, a program that brings Food Literacy Education to inner city children through cooking, gardening, healthy eating and exercise.