1 1/4 cup of crushed Maizena crackers
1 1/2 tablespoon of grated lemon zest
1/4 cup of melted butter or margarine
400g of ricotta
1 cup of sugar
1/3 cup of lemon juice
4 lightly beaten eggs
1 1/2 cups of buttermilk
4 tablespoons of sugar
1 1/2 tablespoon of grated lemon zest
1 1/4 cup of crushed Maizena crackers
1 1/2 tablespoon of grated lemon zest
1/4 cup of melted butter or margarine
400g of ricotta
1 cup of sugar
1/3 cup of lemon juice
4 lightly beaten eggs
1 1/2 cups of buttermilk
4 tablespoons of sugar
1 1/2 tablespoon of grated lemon zest
Blend the Maizena crackers in a blender to obtain the desired quantity
Mix with grated lemon zest and melted butter or margarine
Press the mixture into the bottom and sides of a cake pan (about 20cm in diameter) lightly greased
Place ricotta, sugar, lemon juice, and eggs in a blender
Blend well
Pour the batter into the prepared pan
Bake in a moderate oven for 30 minutes
Let it cool for 5 minutes and top with a mixture of buttermilk, sugar, and grated lemon zest
Return to the oven and bake for an additional 10 minutes
Refrigerate for 3 hours before serving.
