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(8 servings)

1-1/4 pounds ricotta cheese
1/3 cup sugar
Pinch of salt
4 eggs, separated
1 teaspoon almond extract
1/3 cup finely chopped citron (lemon)
2 tablespoons kirsch
2 tablespoons orange juice
1 teaspoon grated orange rind
Confectioners' sugar


Preheat oven to 400 F.

Force the cheese through a sieve. Stir in the sugar, salt, egg yolk, almon extract, citron, kirsch, orange juice and rind. Beat the egg whites until stiff but not dry and fold into the cheese mixture.

Pour mixture into pastry-lined pie plate. Use the pastry strips to make a lattice over the top.

Place in oven and immediately reduce the heat to 375 F. Bake for about 45 minutes, or until the filling is set and a knife inserted into center comes out clean.

Turn off the heat and allow pie to cool to room temperature in the oven. Pie will fall somewhat as it cools. Sprinkle with confectioners' sugar. Chill.