Ricotta Cheese Pie II recipe

2 servings

1 pint part-skim ricotta cheese

1 cup white sugar

3 tablespoons all-purpose flour

1 teaspoon fresh lemon juice

salt to taste

3 eggs, separated

1 (12 fluid ounce) can evaporated milk

1 1/2 cups milk

1 recipe pastry for a 9 inch double crust pie

Place ricotta cheese in strainer.

Drain for about 1 hour, or until most of liquid has been discarded.

Combine ricotta, sugar, flour, lemon juice, salt, egg yolks, evaporated milk, and milk in a large bowl; mix well.

In a separate bowl, beat egg whites until firm.

Fold into batter until smooth.

Divide filling into pie crusts.

Bake pies for 15 minutes at 425 degrees F (220 degrees C).

Reduce oven to 350 degrees F (175 degrees C), and bake for an additional 25 minutes or until a knife inserted in the center comes out clean.

Cool on wire racks.

Refrigerate.