Babbaiola pie: the Neapolitan dessert of ricotta and lemon, creamy and delicious

Ingredients

For the shortcrust:

• 500g (4 cups) of All-purpose flour
• 200g (1 cup) of Butter
• 250g (1 1/4 cups) of Sugar
• 5g of Salt
• 2 Eggs
• Vanilla extract
• 8g (1/2 tbsp) of Baking powder
• Lemon (zest)

For the cream:

• 500ml (2 cups) of Milk
• 70ml (1/4 cup) of Whipping cream
• Vanilla extract
• 1 Lemon (peel)
• 50g (1/2 cup) of Cornstarch
• 2 Egg yolks
• 1 Egg
• a pinch of Salt
• 60ml (1/4 cup) of Lemon (juice)
• 30g (1/4 cup) of Butter

For the ricotta mix add to the cream:

• 300g (1 1/4 cups) of the Ricotta
• 180g (1 cup) of Sugar
• 1 Egg
• Powdered sugar