1. Shortcrust pastry: Mix the flour with the butter, sugar, 1. Egg, vanilla extract, and baking powder. Form a smooth dough and press it into the pan. Prick the dough with a fork and refrigerate for 15 minutes.
2. Cream: Beat the egg whites with the salt and lemon juice until stiff peaks form. Set aside.
Whisk the egg yolks with the sugar, oil, vanilla extract, cornstarch, ricotta cheese, and yogurt. Then gently fold in the beaten egg whites.
3. Pour the cream over the crust and bake at 180°C (350°F) for 50 minutes.
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