Make Marsala crust, divide in half ; wrap in plastic wrap and refrigerate for 15 min.

Marsala Crust

Combine:

3/4 cup sugar
6 cups flour
2 1/4 cups soft butter
6 T. Marsala wine
1 1/2 tsp. salt
6 yolks

This recipe makes two crusts. Use 3/4 of this crust for the bottoms and use the other 1/4 for  thin lattice tops

Filling:

2 lb. ricotta
1 cup sugar
1 tsp. vanilla
6 eggs
1/3 cup milk
2 tsp. orange rind
juice of one lemon

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