Milk Biscuits
2 1/2 cups of crushed Maria or Maizena biscuits
1/4 cup of melted butter or margarine
Filling
1/2 kg of fresh ricotta cheese or 5 cans of grated cheese (Alouette)
1/2 cup of grated orange zest
3 large egg yolks
1 whole large egg
2 tablespoons of grated lime rind
1 tablespoon of wheat flour
1/4 cup of orange juice
Milk Biscuits
2 1/2 cups of crushed Maria or Maizena biscuits
1/4 cup of melted butter or margarine
Filling
1/2 kg of fresh ricotta cheese or 5 cans of grated cheese (Alouette)
1/2 cup of grated orange zest
3 large egg yolks
1 whole large egg
2 tablespoons of grated lime rind
1 tablespoon of wheat flour
1/4 cup of orange juice
To make the crust: mix the crushed biscuits and melted butter or margarine
Press it into the bottom and sides of a 22 cm diameter refractory mold to an height of 3.5 cm
Bake in a preheated oven at 200°C for 12-15 minutes, or until lightly golden
Let it cool
To make the filling: in a bowl, mix well the ricotta cheese (passed through a sieve) or grated cheese, orange zest, egg yolks, whole egg, lime rind, and wheat flour
Add the orange juice and mix well
Place the filling into the cooled crust
Bake in a slow oven at 120°C for 35 minutes, or until firm
Remove from the oven and let it cool
Refrigerate overnight
Carefully remove the mold
If there is excess dough around the filling (the higher edge than the filling), crumble it and sprinkle over the filling.
