This simple dessert is meant to wow your friends. Make sure to buy the highest quality ricotta (not polly-o) you can find. It makes a difference. This is gluten-free if you use corntarch instead of flour!

You will need:

• 3 Egg Whites
  
• 3 Egg Yolks
  
• 1/4 Cup of Sugar
  
• 1/3 Cup of Sifted Flour (Or Sifted Cornstarch if you want to be Gluten-Free)
  
• 16 oz of Ricotta (About 1 & 3/4 Cups)
  
• 2 Teaspoons Vanilla Extract
  
• 3 Tablespoons soften Butter
  
• 3 Lemons Juiced
  
• Zest of Two Lemons
  

Directions:

Preheat your oven to 350, you will need a 8 inch round cake pan, an electric hand mixer, and a lemon zester (you can use a cheese grater if you don’t have a zester). Don’t have these items? Click HERE

Separate your Egg Whites and Egg Yolks into two medium sized bowls. Using an electric hand mixer, mix the egg yolks along with the sugar until a yellow/orange-ish paste is formed (about two minutes). Add in the sifted flour (or cornstarch), ricotta, vanilla, butter, lemon juice and lemon zest. Using the electric beater, mix everything together until well combined.

Clean the electric hand mixer and dry. Beat the egg whites on the lowest setting but increase the speed steadily. You will want to beat the egg whites until they become firm, about 5 minutes. Don’t be impatient, they will become firm. Once firm, fold this in gently into the rest of the ingredients. Gently mix all of these ingredients until just combined. Do not over mix!

Spray your cake pan and pour the batter into it. Place in oven and bake for 40 minutes. Wait to cool then add some powdered sugar on top!