Directions:
- In a bowl, combine the flour, sugar, salt and baking powder; cut in butter and shortening until mixture resembles small crumbs. Add eggs; stir until moistened and mixture forms a ball. Cover and refrigerate for 1 hour. On a lightly floured surface, roll out dough to a 10-in. circle. Place in a 9-in. pie plate; flute crust. Refrigerate.
- For filling, beat the ricotta, sugar and flour in a bowl. Add peels and salt; beat until smooth. In another bowl, beat eggs until thick and lemon-colored, about 5 minutes; slowly fold into ricotta mixture. Gently mix in remaining ingredients. Pour into the crust. Bake at 350° for 55 minutes or until a knife inserted near the center comes out clean. Cool. Store in the refrigerator. Yield: 6-8 servings.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 1049.13 Kcal (4392 kJ) | ||
| Calories from fat | 303.63 Kcal | ||
| % Daily Value* | |||
| Total Fat | 33.74g | 52% | |
|---|---|---|---|
| Cholesterol | 220.16mg | 73% | |
| Sodium | 356.66mg | 15% | |
| Potassium | 161.72mg | 3% | |
| Total Carbs | 159.16g | 53% | |
| Sugars | 38.98g | 156% | |
| Dietary Fiber | 1.59g | 6% | |
| Protein | 22.63g | 45% | |
| Vitamin C | 0.2mg | 0% | |
| Vitamin A | 0.1mg | 3% | |
| Iron | 1.7mg | 9% | |
| Calcium | 184mg | 18% | |
| Amount Per 100 g | |||
| Calories | 266.95 Kcal (1118 kJ) | ||
| Calories from fat | 77.26 Kcal | ||
| % Daily Value* | |||
| Total Fat | 8.58g | 52% | |
|---|---|---|---|
| Cholesterol | 56.02mg | 73% | |
| Sodium | 90.75mg | 15% | |
| Potassium | 41.15mg | 3% | |
| Total Carbs | 40.5g | 53% | |
| Sugars | 9.92g | 156% | |
| Dietary Fiber | 0.4g | 6% | |
| Protein | 5.76g | 45% | |
| Vitamin C | 0.1mg | 0% | |
| Iron | 0.4mg | 9% | |
| Calcium | 46.8mg | 18% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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