1 pound ricotta cheese
2 egg yolks
1/2 cup sugar
Zest and juice of 1 lemon
1/2 cup golden raisins
1 (8-inch) unbaked pie crust
Confectioners' sugar for dusting
Line a large strainer with a paper towel.
Put the ricotta in the strainer and allow it for drain for 1 hour.
Preheat oven to 350 degrees F.
In a large bowl, whisk together the egg and egg yolks.
Whisk in the sugar, ricotta, lemon juice and zest.
Whisk until the mixture is well blended.
Stir in the raisins.
Pour the mixture into the pie crust.
Bake 45 - 50 minutes or until the crust is golden and the filling is set.
The filling will be yellow and should not brown.
Remove and allow to cool before serving.
Serve at room temperature dusted with confectioners' sugar.