Ingredients
Serves: 5-6
8 Tbsp. (120g) unsalted butter, softened
3/4 cup (200g) sugar
1 vanilla bean, split and seeds scraped (or 1 tsp vanilla extract)
1/4 cup lemon zest ( I used 2 large Meyer lemons)
lemon juice from 1/2 lemon
4 eggs, at room temperature, separated
2 1/2 cups (240g) almond meal
10 1/2 oz. (300g) ricotta
flaked almonds, for the top
confectioners' sugar, for dusting
Preparation
