- 4 1/2 cup ricotta
- 1 tablespoon butter
- 8 tablespoon eggs
- 2 1/2 cup sugar
- 2 cup lemons
Strain ricotta through cheesecloth or in a fine-mesh sieve for 1 hour.
Preheat oven to 350 degrees.
Butter an 8-inch square baking pan.
Line bottom of pan with buttered parchment paper and set aside.
Whisk together eggs, sugar, strained ricotta, and lemon zest in a medium bowl.
Pour into prepared pan.
Bake until dark brown on top and a toothpick inserted in center comes out clean, about 1 hour and 15 minutes.
Allow to cool 20 minutes; run a knife around sides of pan, turn out on large plate, peel off paper, then turn cake face up and serve.