125 g butter, chopped, set
1 tbsp finely grated lemon peel
155 g caster sugar
250 grams of ricotta
3 eggs
60 g polenta
100 g (2/3 cup) self-raising flour
80 ml (1/3 cup) versus lemon juice
1/2 tsp salt
powdered sugar
source
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125 g butter, chopped, set 1 tbsp finely grated lemon peel 155 g caster sugar 250 grams of ricotta 3 eggs 60 g polenta 100 g (2/3 cup) self-raising flour 80 ml (1/3 cup) versus lemon juice 1/2 tsp salt powdered sugar