In a food processor, combine flour, sugar, salt, and lemon zest. Pulse briefly. Add cold butter cubes and pulse until crumbly. Add the whole egg and yolks and process just until the dough begins to come together.

Turn out onto a floured surface, knead briefly, and shape into a disk. Wrap in plastic and refrigerate at least 1 hour.

Cut the chilled dough into two pieces, one slightly larger. Roll the larger piece into a 13-inch circle about ⅛ inch thick. Drape over an 11-inch fluted tart pan with removable bottom. Press into the bottom and sides, fold in the overhang, and trim the edge. Refrigerate 30 minutes.

Roll the remaining dough and cut into lattice strips or decorative shapes. Refrigerate until needed.

Mix ricotta, egg yolks, and sugar together until smooth. Beat the egg whites to soft peaks in a separate bowl. Fold the egg whites, vanilla, espresso, and lemon zest into the ricotta mixture. Fold in the chocolate chips.

Pour the filling into the chilled tart shell and smooth with a spatula. Arrange lattice strips over the top.

Bake at 325°F for 30 to 35 minutes until the filling is just set and the pastry is golden. Cool completely on a wire rack.

Remove the fluted ring, transfer to a serving plate, and dust generously with confectioner's sugar.