Categories: Pies, Desserts 
      Yield: 8 servings 
  
------------------------------PHILLY.INQUIRER------------------------------ 
 
-------------------------------FOR THE CRUST------------------------------- 
    3/4 lb Crisco                              5    Egg yolks 
  2 1/2 c  Flour                               2 tb Or 3 of sugar 
 
------------------------------FOR THE FILLING------------------------------ 
      3 lb Ricotta                             1    Grated rind of 1 or more 
      7    Whole eggs                               Lemons 
      5    Extra whites                        1 tb Vanilla 
    1/2 c  Sugar or more                       2 tb Liqueur 
  
  Crust:  Mix Crisco shortening with flour, cutting it in with pastry blender 
  or two knives until you get beads like small peass. Mix in the egg yolks 
  and sugar. Knead a little bit to get it to hang together. Add more flour if 
  you have to. Don't play with it! Put in the refrigerator while you do the 
  rest. FILLING: A lot depends on the ricotta here. Supermarket ricotta must 
  be drained of whey. Italian cheese stores and delis throughout the city 
  (Philly) especially at this season, sell handmade ricotta, which makes a 
  denser and creamier cake. It coasts about $2.00 more for 3 lbs. "I use Tia 
  Maria, Grand Marnier, Amaretto, whatever liqueur I feel like depending on 
  my many moods", says Nanny Giordano. Beat up the eggs good with sugar,mix 
  in lemon, vanilla and liqueur, then mix with cheese." Beat it up nice, 
  don't go" Johanna flings her hands around aimlessly." GET IT Smooth". Use a 
  deep ovenproof glass.I used a 2" deep,13" oval dish from France,Arcuisine 
  d'Arcopal. Nanny doesn't bother, but I rubbed the surface with a little 
  shortening to prevent sticking. Take dough from refrigerator. "Can you roll 
  it out? Yes but don't bother "Take pieces in your hands and plaster the 
  inside of the dish, more or less lumpily smooth. Pour in filling. Bake in a 
  slow oven, at 325 deg. "until it's done. About 1 hour. It'll set and puff. 
  You'll see. "I made this recipe. I saw. It works.You may have more or less 
  chese left over,depending on your baking dish and your ricotta.But it will 
  work... This is the recipe of Johanna Guarracino as told to Jim Quinn of 
  the Inqir.