Lemon Ricotta Tart

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. 1

   Preheat oven to 375 degrees.

2. 2

   In a food processor, pulse vanilla wafers until finely ground, to yield 2 cups.

3. 3

   Transfer to a meduim bowl.

4. 4

   Add melted butter, using your hands to combine.

5. 5

   Press crumb midture into bottom and up sides of a 9-inch tart pan with a removable bottom.

6. 6

   Place pan on a baking sheet.Bake crust until lightly browned, 10-12 minues.

7. 7

   Remove from oven.

8. 8

   In a fod processor, blend ricotta, cream cheese, eggs, sugar, lemon zest, and juice until smooth.

9. 9

   Pour into crust.

10. 10

    Bake until filling is set and browned in spots, 30-35 minutes.

11. 11

    Remove from over.

12. 12

    Cool completely before serving.

13. 13

    Tart is best eated the day it is made.