Lemon & Ricotta Tart

Preheat the oven to 180˚C (fan 160˚C, gas mark 4).

Roll out the pastry on a lightly floured work surface until it is 2–3mm thick. Lay over a 25cm loose-bottomed tart tin, and gently push the pastry into the base and over the sides.

In a large bowl, mix the ricotta, mascarpone and candied peel with 100g of sugar and five of the egg yolks. Add the juice and zest of the lemon

Put all six egg whites in another large bowl and whisk until fluffy. Add the remaining sugar and continue whisking until stiff.

Using a large metal spoon, fold the whites through the ricotta mixture, then pour into the pastry-lined tart tin. Fold in the overhanging pastry and brush with the reserved beaten egg yolk.

Bake for 30 minutes. Leave to cool for 2 hours, then sprinkle with additional lemon zest and enjoy.