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Ingredients
  • subheading: Lemon Ricotta filling:
  • 2 cups (500 grams) ricotta
  • 7 Tbsp (90 grams) sugar
  • 1 egg
  • 1 ½ large lemons, zest
  • 1 tablespoon lemon juice
  • subheading: Crumb shell:
  • 2 ¼ cup (300 grams) all-purpose flour
  • 2 teaspoon baking powder
  • ½ scant cup (90 grams) sugar
  • 1 egg, lightly beaten
  •  
  • 6 tablespoon (90 ml) olive oil or vegetable oil
  • ½ large lemon, zest
  • subheading: To serve:
  • icing sugar
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