Sort ingredients
lady_morana
QR Code
Listen
Pdf
Preheat your oven to 350°F. Brush a 9-inch pie plate with half of the butter. Cover the bottom with a parchment paper circle and brush it with the remaining butter.
In a medium mixing bowl, whisk the ricotta, sweetener, vanilla, cornstarch, and lemon zest.
Add the eggs and whisk just until combined. Don't overmix.
Pour the batter into the prepared pie plate. Bake until the cake is set, about 45 minutes. When done, the sides will be puffed and browned. The center will be firm to the touch but jiggly underneath.
Cool the cake for 2 hours in the pan on a cooling rack, then refrigerate it for at least 2 more hours, preferably overnight.
Slice the cake. Place the slices on paper towels to absorb any extra moisture.