Lemon Ricotta Tart

For a different crust variation, substitute the same amount of gingersnaps for the vanilla wafers. Recipe courtesy of 'Everyday Food Holiday Baking'.

• Ready In: 1 hr
• Serves: 8

Ingredients

• 6  dozen  vanilla wafers
• 6  tablespoons unsalted butter, melted
• 2  cups whole milk ricotta cheese
• 2  large eggs
• 1⁄3 cup sugar
• 2  tablespoons  finely grated lemon zest (about 2 lemons)
• 3  tablespoons fresh lemon juice (about 1 lemon)

Directions

1. Preheat oven to 375 degrees.
2. In a food processor, pulse vanilla wafers until finely ground, to yield 2 cups.
3. Transfer to a meduim bowl.
4. Add melted butter, using your hands to combine.
5. Press crumb midture into bottom and up sides of a 9-inch tart pan with a removable bottom.
6. Place pan on a baking sheet.Bake crust until lightly browned, 10-12 minues.
7. Remove from oven.
8. In a fod processor, blend ricotta, cream cheese, eggs, sugar, lemon zest, and juice until smooth.
9. Pour into crust.
10. Bake until filling is set and browned in spots, 30-35 minutes.
11. Remove from over.
12. Cool completely before serving.
13. Tart is best eated the day it is made.