INGREDIENTS
1/4 cup
Meyer lemon, zest
3 tbsp
Meyer lemon, fresh juice
3
Strands candied lemon, Zest
1
Egg, large
1 cup
All purpose flour
1 tsp
Baking powder
1/2 tsp
Baking soda
1/4 tsp
Kosher salt
1 tbsp
Powdered sugar
3 tbsp
Sugar
1/2 tsp
Vanilla extract
3 tbsp
Butter, unsalted
1/4 cup
Buttermilk
1/4 cup
Lemon sweetened ricotta cream
1/3 cup
Ricotta cheese
1/4 cup
Water