For the filling
100 g of ricotta cheese, sifted
5 tablespoons of heavy cream
2 tablespoons of grated lemon zest
1 tablespoon of freshly squeezed lemon juice
1 tablespoon of lemon rind, grated
Butter for greasing
Confectioner's sugar for dusting
For the dough
3 eggs
1 tablespoon of grated lemon rind
1/2 cup of confectioner's sugar
1/2 cup of all-purpose flour
For the filling
100 g of ricotta cheese, sifted
5 tablespoons of heavy cream
2 tablespoons of grated lemon zest
1 tablespoon of freshly squeezed lemon juice
1 tablespoon of lemon rind, grated
Butter for greasing
Confectioner's sugar for dusting
For the dough
3 eggs
1 tablespoon of grated lemon rind
1/2 cup of confectioner's sugar
1/2 cup of all-purpose flour
Mix the ricotta cheese, heavy cream, lemon zest, lemon juice, and lemon rind until a smooth cream forms
Set aside
Line a rectangular baking dish, 29 x 22.5 cm, with parchment paper, greased with butter and dusted with confectioner's sugar
In a bowl, beat the eggs with grated lemon rind and confectioner's sugar until the mixture doubles in volume
Add the all-purpose flour, beating gently to combine
Mix delicately
Pour the mixture into the prepared baking dish and place it in the microwave at high power for 6 minutes
While that is cooking, cut another piece of parchment paper and dust with confectioner's sugar
Remove the roll from the parchment paper and transfer it to a lightly floured surface
Wrap the roll tightly in plastic wrap at the time of serving.
