GRANDMA LISA'S CAKE

Make the pasta frolla:
On a marble surface cream the butter until soft. Add the sugar and mix well to combine. Add the egg yolks and vanilla and continue to mix quickly. Add the flour and lemon zest until the dough comes together and is consistent yet soft. Do not overwork the pastry or it will be tough. Refrigerate the dough wrapped in plastic and let it rest for at least 45 minutes.

For the CREMA PASTICCERA
In a bowl, whisk the egg yolks with the sugar and then add the flour. In a saucepan heat the milk over low heat. Whisk 3 tablespoons of hot milk in the mixture of egg/sugar/flour until smooth and then add it to the milk. Bring slowly to a boil. Whisk constantly until thickened, 2 or 3 minutes. Cool the cream quickly by placing the pan in a bowl of cold water or by spreading the cream on baking sheets. Cool completely

For the FILLING
Using a food-mill, pass the crema pasticcera and ricotta to obtain a smooth paste. Mix in the nuts and blend them well. Keep in the refrigerator. Heat the oven to 375 F

PREPARE THE TART SHELL
Cut the dough in four equal portions. Using a rolling pin, roll the dough over a well floured surface. Roll the dough out into 9-10 disks and place the dough in a lightly buttered and floured high-sided pizza pan (9-10 inches wide)

Prepare THE TORTA
Spread the cream and nut mixture into the pie. Rolla out another disk and gently place over the cream- cover pastry . Press the edges of the dough together to seal. Put in oven immediately
Bake the torta until golden, about 45 minutes.
Slide onto a rack and cool completely.
Serve dusted with powdered sugar and a glass of Vinsanto.