Zest one full lemon using a microplane or fine grater, applying light pressure to capture only the yellow outer layer. Stop before the white pith to avoid bitterness.
1 lemon lemon
Juice the zested lemon and measure 1 teaspoon of juice. Set aside the remaining juice for adjustments later. Add juice gradually to maintain bright balanced flavor.
1 lemon lemon, 1 tsp lemon juice
Combine 1 cup of ricotta, the lemon zest, 1 teaspoon lemon juice, and ¼ teaspoon sea salt in a small bowl. Whisk gently for about 30 seconds until smooth and creamy. Drain excess liquid if water pools at the bottom of ricotta before mixing.
1 cup fresh ricotta cheese, 1 lemon lemon, 1 tsp lemon juice, 0.25 tsp sea salt
Drizzle 2 tablespoons extra virgin olive oil over the ricotta mixture in a circular motion. Whisk briefly to incorporate the oil evenly without over-mixing to prevent separation.
2 tbsp extra virgin olive oil
Taste the mixture and adjust salt by adding more sea salt ¼ teaspoon at a time if needed. Add black pepper or chopped fresh herbs now if desired. Transfer to a serving dish and drizzle remaining olive oil on top for a glossy finish.
0.25 tsp sea salt, black pepper, 1 tbsp fresh herbs, 2 tbsp extra virgin olive oil
