Lemon Ricotta Tart
Ingredients
- 72 vanilla wafers (from a 12-ounce box)
- 6 tablespoons (¾ stick) unsalted butter, melted
- 2 cups ricotta cheese
- 4 ounces cream cheese, softened
- 2 large eggs
- ⅓ cup granulated sugar
- 2 tablespoons finely grated lemon zest (from 2 lemons)
- 3 tablespoons lemon juice
- Confectioners' sugar, for dusting (optional)
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