(Optional for the crust):
For the filling:
For the crust:
Mix with your hands, without kneading, 1 egg + 3.5 oz of powdered sugar + 4.5 oz of diced cold butter + 10.5 oz of all-purpose flour + the zest of 1 lemon. Make a dough and put it in an oiled baking pan, dock, and put in the fridge for 30 minutes.
Take the dough out of the fridge and bake at 360°F for 12 minutes.
You can also mix in 10.5 oz of digestive biscuits or any other that you like, put them in the food processor with 3 oz of melted butter, grind, and cover an oiled baking pan with the mixture.
For the filling:
In the blender, put 10.5 oz of ricotta + 4 eggs + the juice of 2 lemons + 1 can of condensed milk + 1/2 can of evaporated milk + 1 teaspoon of cornstarch + 2 tablespoons of powdered sugar (optional). Mix.
Put 14 oz of strawberries on the base and cover with the previous mixture. Bake at 340°F for 50 minutes. Keep an eye and wait until it starts browning. Optional powdered sugar for decoration.
