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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.
For filling, beat the ricotta, sugar and flour in
a 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° for 55 minutes or
until a knife inserted near the center comes out
clean. Cool. Store in the refrigerator. Yield- 6-8
servings.
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