• 2 lb Calabro Whole Milk Ricotta
• 2/3 cup white sugar
• 1/3 cup all purpose flour
• 6 eggs, at room temperature
• 2-3 tsp grated Meyer Lemon zest
• 1-2 tbsp Amaretto
• 1/8 tsp salt
1.) Preheat oven to 300°F. Set rack in the middle of the oven. Butter and flour a 9 1/2 inch springform pan, and tap out excess flour.
2.) Process the ricotta in a food processor untill the mixture is smooth, 15 to 30 seconds, scraping down sides of the bowl.
3.) Place the ricotta in a large bowl and with a mixer, blend the sugar and flour into the ricotta. Stir in the eggs, one at a time. Blend in the Meyer Lemon zest, Amaretto and salt. Pour batter into the prepared pan.
4.) Bake in the center of the oven for about 1 1/4 to 1 1/2 hours untill a light golden color. Make sure center is fairly cooked and the point of a sharp knife inserted in the center comes out clean. Cool on a wire rack. It will sink slightly as it cools. Cover, and chill till serving time.5.) Cut into slices and top with Meyer Lemon zest or a citrus glaze.