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CRUST

4 c. flour

¼ - ½ c. sugar

1 tsp. salt

½ tsp. baking powder

20 tbsps. Unsalted butter (2.5 sticks)

3 eggs or 5 yolks

1 tsp. vanilla

2-3 tsp lemon rind

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FILLING

½ gallon milk

1 ½ c. long grain rice

2 ½ c. sugar

5 lbs. ricotta

18 eggs, beaten

5 lemons, (juice of 5, zest of 1)

3 oranges, (juice of 3, zest of 2)

3 tsp. vanilla

8 tbsps. unsalted butter

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1. Preheat oven to 350 degrees.

2. Add flour, sugar, salt, & baking powder to a food processor. Cut butter into cubes & pulse together with flour mixture.

3. In a bowl, add flour mixture along with beaten eggs until a ball starts to form. Add a splash of ice water or milk if more liquid is needed.

4. Cut dough ball into quarters. ¾ of the dough will be rolled out & used to line the 13 x 9 pans. Reserve the remaining ¼ to make decorative lattice top.

5. Bring milk to a boil, adding rice & salt & cooking until rice is tender. Add sugar & butter, then remove from heat setting aside to cool.

6. Mix in beaten eggs, zest, vanilla, ricotta, and juices.

7. Pour over dough in a lined pan.

8. Place a lattice crust over the mixture. Bake for 1 ½ hours. Freezes well.

NOTE : Recipe makes (2) 13 x 9 pans.