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Sift flour, salt and sugar into bowl. Cut in butter with pastry blender or finger tips to distribute butter evenly through flour mixture. Add egg yolks, one at a time, mixing with wooden spoon after each addition. Blend in lemon rind. Work dough with hands until it is soft and manageable and clears bowl. If necessary, add a little water to hold dough together. Turn onto a lightly floured board and knead quickly until smooth. Wrap in wax paper and refrigerate 1 to 2 hours. Roll out to 1/4-inch thickness on lightly floured board. Cut pastry into rounds to fit muffin pans. Grease muffing pans and line with pastry. Preheat oven to 350 F. Combine ricotta with remaining ingredients and blend well with wooden spoon. Fill prepared pastry sections. Cut left-over pastry into small strips and crisscross strips over filling. Trim edges. Bake 40 to 50 minutes. Cool in oven. |