Ingredients:

1 lb. whole milk ricotta cheese (a 15-oz. container works fine)

3 eggs

juice and grated zest of one medium lemon

sugar substitute to equal 2/3 cup of sugar - zero-carb preferred, such as liquid sucralose

1/2 teaspoon vanilla extract

dash of salt

Directions:

1. Preheat oven to 350 F.

2. Separate the eggs, and beat the whites until soft peaks form.

3. Combine the egg yolks and the rest of the ingredients. Taste to see if it's lemony enough, as some lemons are "dryer" and have less juice (average is about 3 tablespoons of juice for a medium lemon). You can add half a teaspoon of lemon extract, or more lemon juice to taste.

4. Fold egg whites into the mixture and spread in a well-buttered pie pan.

5. Bake until barely set in the middle (a toothpick will come out clean or almost so) about 25 minutes. Chill completely before serving; about 90 minutes.

Bon Appetit!