Put dry ingredients in a food processor. Zest the lemon on top of the mixture to catch the zest and the (lemon peel) oil. Pulse to combine.

Add the cold butter in cubes or slices and pulse the food processor until mixture resembles small crumbs (approx. 5 pulses).

Combine egg, vodka and vanilla in a small bowl.

Incorporate egg mixture to food processor. Pulse until a ball is formed (approx. 15 pulses).

Form two thick discs, wrap in plastic and refrigerate for 30 minutes.

Grease and lightly flour a 10-inch pan. Set aside.

Preheat oven to 350F.

Take a disk out of the fridge. After 10 minutes take out the other disc. It's easier to work with this dough when it's slightly cold. Roll first disc into a circle of 1/8-inch thickness. Place on pan. Cut overhanging dough and use to patch any part of the pan not covered.

Mix thoroughly the egg yolks, sugar, orange zest, and seedless raisins. Mix in ricotta. Pour into pan.

Roll remaining disc into a circle of 1/8-inch thickness. Place over filling. Cut overhanging dough. Extra dough makes delicious cookies.

Poke holes on top layer. Bake for 40 minutes until golden.

When pie is cool, unmold. Make the sugar coating, if desired, and pour evenly.

Let icing dry and serve in slices or squares.