Ricotta and Candied Lemon Tart
300 ricotta 200 mascarpone 200 candied peel, roughly chopped 120 sugar 6 eggs, separated
Mix ricotta, mascarpone, and peel with 100 sugar and 5 yolks
Whisk whites and fold in
Bake in sweet pastry for 30 mins until puffed up and slightly coloured
These are some recipes collected over the years in kitchens. They are mainly in note form, hence rough, and often scribbled down like a madwoman. Contact me if it’s all too confusing!