Lemon Shortbread Cookie Crust

1. Start by making the shortbread crust. Using an electric mixer on medium high speed with paddle attachment, cream the chilled butter and the sugars. You want to make sure your butter is cold, so feel free to throw your sticks of butter in the freezer for 5-10 minutes to get them super cold.
2. Once the butter and sugar are creamed, add in lemon zest, almond extract and mix to combine. 
3. Lastly you will add in the flour and mix until just combined, careful to not over mix the dough. Scrape the bowl with a spatula and make sure excess flour and butter are combined.
4. Roll out a piece of plastic wrap on a flat surface and place the dough in the on the plastic wrap, mold into a ball and wrap up with the cling wrap. Place the dough ball in the freezer 30 minutes to chill. While the dough is chilling, preheat your oven to 350*F and start make your filling!

Strawberry Mint Pie Filling

1. In a sauce pan over medium-low add strawberries, sugar, honey, lemon juiced stir together, let simmer for 15-20 minutes until soft and jammy. Remove from heat and add in your mint leave sprig. Stir in and allow to cool for 5-10 minutes. This will allow the mint flavor to seem into the jam. Remove the mint sprig and filling set aside to cool while you roll out the dough. 

Assembling the Pie

1. Using a 1/2 tbsp of butter, grease your pie pan, making sure all the edges are rubbed with butter. Grab the chilled dough and remove plastic wrap. Flour a flat surface and rolling pin and start rolling out the chilled dough into a large circle, an1/8th-inch thick. 
2. Once dough is rolled out, carefully place the dough into he pan, pressing to meet the edges and use a knife to remove all the excess dough that hangs over the edge. Save the excess dough to create a design on top.
3. Using a fork, lightly poke some holes in the bottom of the pie crust. Fill the pie pan with the strawberry mint pie filling. 
4. Roll out excess dough and cut some fun designs using cookie cutters or knife. We cut out several flowers using cookie cutters for our pie. You could also cut strips to create a classic lattice design on the top. It’s up to you!
5. Beat one egg and brush over the top top of the pie crust. Place in the oven and bake for 35-45 minutes until strawberry filling is bubbling. While your pie is baking, make your whipped ricotta!

Whipped Lemon Ricotta

1. In a stand mixing bowl, add ricotta, honey, and lemon zest. Whip together on high for a couple minutes until light and creamy. Place in serving bowl to serve on side with pie. 
2. After removing the tart from the oven, let it cool for 10 minutes. Slice pie and serve with a scoop of whipped ricotta. Cut fresh mint leaves to sprinkle over whipped ricotta. Enjoy!