-SWEET PIE DOUGH-
4 c Cake flour
5/8 c Sugar
2 1/2 Skicks sweet butter
1 Whole egg
ds Fresh lemon juice
pn Fresh vanilla bean seeds OR
2 dr To 3 drops vanilla extract

FILLING
16 oz Fromage blanc OR
-Farmer's cheese OR
-Ricotta cheese
3/4 c Heavy cream
4 lg Eggs, separated
2 tb Kirsch
3/4 c To 1 cup sugar
1/2 ts Ground cinnamon
1 ts Vanilla extract
Grated rind of 1/2 lemon

DOUGH: Mix all ingredients well, without overworking dough. Allow
dough to rest 30 minutes before use.

Preheat oven to 375F. Roll out dough on floured surface and line the
bottom and sides of a 9-inch to 10-inch tart/pie pan with the dough.
Beat fromage blanc and cream together in a bowl; add egg yolks,
sugar, cinnamon, vanilla, kirsch, and lemon rind. Mix thoroughly
until very smooth. Beat egg whites until stiff and gently fold into
the batter. Pour the batter into the pastry-lined pan. Bake for 40
to 45 minutes, or until slightly puffed and very brown. Cool tart
completely, then chill for several hours before cutting.

Per serving (10): 625 calories, 9 g protein, 35 g fat, 70 g
carbohydrate, 231 mg cholesterol, 306 mg sodium

Yields
10 Servings