Cream butter and sugar until pale.
Mix in egg, egg yolk, vanilla, lemon juice, and zest one at a time.
Mix in flour and salt until dough forms, then chill in the fridge.
Sieve ricotta or process until smooth.
Beat sugar and flour into the ricotta until creamy.
Stir in egg yolks, whipping cream, sour cream, and vanilla.
Whisk egg whites with salt to stiff peaks and fold into the mixture.
Layer the mixture and jam into the pastry shell and smooth the top.
Bake at 150°C for 50 to 75 minutes until set.
Cool for 30 minutes in the oven with the door open before serving with berries.