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PIE CRUST DOUGH:
FILLING:
Scrub the lemon in warm water and dry well. Finely grate the yellow lemon peel.
For the dough, stir together the soft butter with the egg yolks, then add the sugar, flour and half of the lemon zest (reserve the rest for the filling). Use a floured thumb to press the dough into 6-8 individual pie tins, or one large fluted 22-24 cm pie tin. Prick the dough with a fork and chill for at least 30 minutes.
Meanwhile, preheat the oven to 175°C/345°F. After refrigerating, prebake the pie shell or shells for 12-15 minutes. Allow to cool.
Gently spread out a fairly thin layer of jam in the pie shell(s).
In a bowl, combine the ricotta or yoghurt with the sugar, eggs and the rest of the lemon zest. Distribute the mixture on top of the jam and sprinkle with the pine nuts. Bake the small pies for about 25 minutes, and the one large pie for 35 minutes, or until lightly golden. Serve completely cooled.