Short crust pastry:

Place sugar and butter in a food processor. Process until combined. Add flour and pulse to combine.

Add eggs and lemon zest and pulse until dough forms a ball around the blade.

Remove from processor and wrap the dough in cling wrap. Refrigerate for 2 hours or overnight.

Fill the pastry - lined tin with the ricotta mix.

Use any excess pastry to decorate the cake.

Bake at 170ºC for 30 - 35 minutes then allow to cool completely before serving.