Italian Ricotta Pie (Ricotta Torta) | America's Test Kitchen

Ingredients

• 1 1/2 pounds strawberries (about 1 1/2 quarts), washed, dried, stemmed, and quartered
• 6 tablespoons granulated sugar
• 3 pounds ricotta cheese (see note)
• 1 large slice white sandwich bread, torn into 1-inch pieces
• 1 tablespoon unsalted butter, softened
• 1 cup (7 ounces/198 grams) sugar
• 2 teaspoons vanilla extract
• 1 tablespoon zest from 1 lemon
• 1/8 teaspoon table salt
• 2 tablespoons all-purpose flour
• 3 large eggs
• 2 large egg yolks
• 1 1/2 gallons whole milk
• 1 teaspoon table salt
• 1/2 - 3/4 cup juice from 6 to 7 lemons