Chef Chuck's Lemon Curd Ricotta Cake

Torta di Ricotta al Limone

This cake is so delicate, light and delicious and then add the lemon curd it's ridiculous! Fresh made lemon curd is a wonderful fruit topping or spread. Working with the organic lemons, filled my kitchen with a fresh and sunny lemon aroma. Always grate lemons first then juice the lemons. I recommend to make the lemon curd first as it needs to chill for a couple of hours.


Lemon Curd Ricotta Cake
6 tablespoons butter, softened
3/4 cup sugar
1/3 cup ricotta
3 eggs, separated
1 1/2 cups flour
1 1/2 teaspoons baking powder
zest of 1 lemon
3 tablespoons fresh lemon juice
confectioner's sugar, for dusting


Grease a 9 inch round cake, line with parchment paper, grease paper and lightly flour. Preheat oven to 350 degrees. In a mixer cream together butter and sugar until smooth, add ricotta. Beat in egg yolks one at a time. Add 2 tablespoons flour, lemon zest and juice. Sift baking powder into remaining flour and beat into batter. In a separate bowl beat egg whites until they form stiff peaks, carefully fold into batter. Pour in prepared pan and bake 35 minutes or until tooth pick comes out clean. Cool cake for 10 minutes and turn out onto rack. Cool 30 minutes and then cut carefully in half. Spread lemon curd as the filling, then sprinkle confectioner's sugar on top.


Lemon Curd


2 teaspoons lemon zest
1/2 cup lemon juice
2 eggs
3/4 cup sugar
pinch of salt
4 tablespoons butter


In a small pot on medium heat combine lemon zest, juice, eggs, sugar and a pinch of salt whisk till combined. Add butter in small pieces continue to whisk for about 6 to 8 minutes till mixture thickens and starts to bubble. Remove from heat, pour curd through sieve into a bowl cover and chill at least 2 hours.