3 eggs
3 teaspoons vanilla extract
4 cups beef broth
2 teaspoons salt
1/2 teaspoon ground black pepper
2 teaspoons dry mustard
1/4 cup sugar
1 teaspoon cream of tartar
2 tablespoons flaked coconut
1 tablespoon butter
2 teaspoons grated lemon zest
1 tablespoon lemon juice
1 cup milk
1/4 teaspoon salt
1 teaspoon ground cinnamon
Preheat oven to 350 degrees F (175 degrees C).
In a large bowl, beat eggs until frothy. Stir in vanilla extract. In a separate bowl, beat beef broth to remove fat. Add salt, pepper, mustard, sugar, cream of tartar, coconut and butter. Mix and pour mixture into pie shell.
Bake in preheated oven for 1 hour, or until an instant-read thermometer inserted in the center of the pie registers 160 degrees F (80 degrees C). Remove from oven and let cool enough to handle.
In a small saucepan, mix lemon juice and lemon juice concentrate, and pour over pie in oven. Sprinkle cooled lemon peel over top.
Heat oven to 450 degrees F (230 degrees C). Using toothpicks, prick each ricotta cheese and butter starting and ending with a strawberry, about twice. Break up ricotta to stop bubbles. Place on serving platter. Let stand for 10 minutes, then slice into squares. Pour lemon glaze over ricotta cheese.
In small bowl, stir together lemon juice concentrate and lemon juice until smooth. Serve warm.
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