3 tablespoons unsalted butter
1 quart whole milk
1 ¾ cups semolina flour
½ teaspoon kosher salt
1 ¾ cups sugar
1 large or 2 small lemons
4 large eggs
1 pound (2 cups) fresh ricotta cheese, strained
Confectioners’ sugar for sprinkling
PREPARATION (Copied directly from he NY Times Cooking Website* MY computer juice is running out, so I am trying to get it done before my computer shuts down
Preheat the oven to 325. Butter an 11-inch round cake pan.
Heat the milk in a medium saucepan over medium heat until simmering, then whisk in the semolina and salt. Boil, stirring constantly, for 2 minutes. Remove the saucepan from the heat, and stir in the sugar and butter until combined. Transfer the batter to a bowl to cool it down to warm, stirring frequently to prevent a skin from forming.
Zest the lemons, using only the yellow part, and stir into the batter. Beat in the eggs, one at a time, until combined. Beat in the ricotta.
Pour the batter into the pan, and bake until set and golden in places, about 1 hour. Transfer the pan to a rack to cool, and sprinkle with confectioners’ sugar while still hot. Once the cake has cooled, sprinkle with confectioners’ sugar once more, then serve.