Michelle's Lemon Curd

[Basketlady]

I serve this with scones, shortbread rounds, puff pastry tarts... It's very versatile and super yummy. Best of all, it's a snap to make.

1 cup ricotta cheese
1 cup whipped cream (already whipped)
1/2 cup powdered sugar
2 teaspoons lemon zest
2 teaspoons lemon juice

Bring the ricotta cheese to room temperature. Pulse the ricotta cheese in a food processor or blender until it is smooth. This makes it creamy and it makes a difference. Add the powdered sugar and pulse to combine. Add lemon zest and lemon juice, pulse to combine. Add the whipped cream last, again pulsing to combine. Chill.

Serve as a spread. If you want to get fancy, you can pipe it from a pastry bag as well.

You can substitute orange for the lemon if you prefer or don't have any lemons. And low fat ricotta cheese works just fine. I used Cool Whip today because I had some left over, but if you make your own whipped cream from heavy cream, it's ultra decadent!

[chili]

well of course there is NO such thing as ricotta in our little towns ( i shall have to save this recipe for the next time we go to the city
it sure sounds GOOD though!!!
thanx

[Basketlady]

Chili, the flavors are a bit different, but you can substitute cottage cheese for the ricotta. The consistency is different, but since you are blending the mixture smooth, that will get taken care of.

And if you like the recipe, ricotta freezes well. The stuff I used the other day was left from a baked ziti recipe. Yum--now I want to make ziti!