Wash the lemon and with a paring knife gently remove the peel (as if peeling an apple), making sure you don’t remove the pith of the lemon (the white part under the peel) as that is bitter.

In a medium saucepan, bring the milk with the lemon peel to a light boil.

In the stand mixer, or using the handheld mixer, mix the egg yolks and sugar until well combined, add vanilla.

Sift the flour over egg mixture and blend.

Remove the milk from the heat.

With the mixer on low, slowly add about one cup of the hot milk to the egg mixture.

Slowly continue adding all the milk.

Transfer the mixture back to the saucepan.

With the heat on low, gently cook the cream for several minutes until it thickens up to pudding consistency.

Transfer cream to a bowl, place plastic wrap directly above it to prevent a skin from forming.

Refrigerate while you prepare the crust.

Preheat the oven to 350F.

With a stand mixer or handheld mixer, mix the soft butter with sugar for 2 or so minutes.

Add egg and egg yolk and mix well.

Slowly add flour, it will look dry and crumbly but it will come together nicely.

Add the zest and baking powder and the (If dough appears very dry, you can add 1-2 tablespoons of milk. You should only need to do this is your butter is not soft enough, or you are using smaller eggs.)

Invert crust on a slightly floured surface and work the dough until it comes together in a nice round ball.

Cut about ⅓ of the dough and set aside for lattice topping.

Press the remaining ⅔ of dough into a 12-inch pan that has been sprayed with cooking spray for baking, or greased with butter and floured.

Dock the crust with a fork at least 12-15 times, this will prevent any air bubbles from forming while baking.

When the pastry cream is cooled, remove the lemon peel and discard.

Add the ricotta to the cream and gently fold together.

Evenly spread cream and ricotta mixture over crust.

With a rolling pin, roll out remaining dough and cut 8-10 equal strips of dough about ½ inch wide.

Top the crostata with strips.

Bake crostata for 45-50 minutes, until firm and the lattice topping is golden.

Cool completely before inverting crostata in a serving dish, dust with powdered sugar.