A very light thin crusted version of a ricotta tart.

The buttery crust is fairly thin and dry so blind baking is not necessary.  It’s a very thin tart so if you prefer the traditional thick cheesecake slice, double this recipe and use a springform cake pan.  The result is for a very delicate and light lemon flavoured tart.  Once you have a slice you’ll want a second, it’s very easy to eat.  So maybe double the recipe anyway and make two!  Enjoy.