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Heat the butter, milk, lemon peel, salt and vanilla to a simmer.
Remove the solids. Turn the heat down and add in the semolina.
Stir for a minute or two until the mixture become a mush.
Set aside to cool.
Mix together the eggs and sugar until light and creamy
Mix in the ricotta and the semolina mixture until smooth.
Butter a springform pan and pour in the mixture.
Bake at 350F- 170C for 1 hour till it's a bit jiggly in the center.
Let the cake slowly come to room temp before removing the springform pan.
Top with powdered sugar, garnish with a lemon and enjoy!