2 eggs
1 cup white sugar
6 egg yolks
1 cup buttermilk
2 tablespoons grated lemon peel
1 cup milk
1 teaspoon vanilla extract
1/4 cup butter, melted
1/4 cup confectioners' sugar
4 egg whites
In a small bowl, beat egg yolks and sugar until well whisked. Stir in flour, baking soda and salt; wet 8-ounce pie shell part way through, then fold through ricotta mixture. Pour filling into pastry shell. Refrigerate at least overnight.
To Make Ricotta: In a medium-size mixing bowl, beat egg whites with butter or electric mixer until soft peaks form, up to 1 minute. Gradually add confectioners' sugar to egg whites, continuing to beat until whites form stiff peaks. Continue beating until stiff peaks hold, 5 to 7 minutes. Fold in whipped cream and save 1 cup white. Using a large glass or metal bowl, beat egg whites until soft peaks form.