Ingredients:

CRUST:

• 1 2/3 cups all-purpose flour
• 2 tablespoons sugar
• 1/2 teaspoon salt
• 1/4 teaspoon baking powder
• 1/4 cup butter or margarine
• 1/4 cup shortening
• 2 eggs, lightly beaten

FILLING:

• 1 (15 ounce) container ricotta cheese
• 1 cup sugar
• 1 tablespoon all-purpose flour
• 1/4 teaspoon grated lemon peel
• 1/4 teaspoon grated orange peel
• Dash salt
• 4 eggs
• 2 teaspoons vanilla extract
• 1/3 cup semisweet chocolate chips
• 1/3 cup diced candied citron (optional)
• 1/8 teaspoon ground cinnamon
• 1 dash ground nutmeg

Directions:

1. In a bowl, combine the flour, sugar, salt and baking powder; cut in butter and shortening until mixture resembles small crumbs. Add eggs; stir until moistened and mixture forms a ball. Cover and refrigerate for 1 hour. On a lightly floured surface, roll out dough to a 10-in. circle. Place in a 9-in. pie plate; flute crust. Refrigerate.
2. For filling, beat the ricotta, sugar and flour in a mixing bowl. Add peels and salt; beat until smooth. In another bowl, beat eggs until thick and lemon-colored, about 5 minutes; slowly fold into ricotta mixture. Gently mix in remaining ingredients. Pour into the crust. Bake at 350 degrees F for 55 minutes or until a knife inserted near the center comes out clean. Cool. Store in the refrigerator.

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