Ingredients:

For the base:
140 g of butter or margarine
140 g of sugar
2 eggs
300 g of flour
2 tablespoons of baking powder
For the covering:
200 g of sugar
2 eggs
4 egg yolks
2 tablespoons of lemon juice
¾ of a liter of milk
2 pck.Pudding powder (vanilla)
1,000 g of curd
350 ml of oil
For the icing:
4 egg whites
4 tablespoons of sugar
Greasing for the pan
Possibly icing sugar for dusting.

Preparation:
Processing time approximately 45 minutes
Total time approximately 45 minutes
For the base, knead the fat, sugar, eggs, flour and yeast into a smooth dough. For the topping, mix the sugar, whole egg and the egg yolk; mix and first add the lemon juice and milk, then add the custard powder, the ricotta and the oil. Pour onto the shortcrust pastry base and distribute evenly with a scraper.
Bake in a preheated oven at 200° C for about 30 minutes.
In the meantime, whip the egg whites until stiff and carefully add the sugar. Spread over the curd mixture and cook for about another 10 minutes.
Serve sprinkled with icing sugar, if desired.

Serve with whipped cream.