Prepare Low Fat Fibre Pastry. Roll out and place in a pie dish. Prick the bottom and sides with a fork.

Bake in a moderately hot oven for 10 minutes. This will prevent the filling from soaking into the pastry.

Beat ricotta cheese, eggs, sugar or substitute, grated lemon rind and sultanas or currants together until light and fluffy.

Place in half-cooked pastry shell and bake in a moderate oven for a further 40 minutes or until puffy and a knife inserted in the middle comes out clean.