Provided by: Chef Anita Lo
Micro-plane the zest of 1 lemon, and add it to a cup of ricotta. Add lemon juice to taste, plus sugar, a pinch of salt, and one grind of black pepper. Refrigerate.
Shortbread: Place the butter and confectioner’s sugar in a standing mixer and beat until creamy. Add the lemon juice, lemon zest, and vanilla extract, and beat until uniform. Sift the flour onto a piece of parchment paper, and add the salt and pepper. Slowly add to the butter mixture and mix until well combined. Wrap the dough in plastic in a flat square shape, and refrigerate 3 hours. Using half the dough at a time, roll into a rectangle between two pieces of parchment until a quarter-inch thick. Prick even holes in the dough, cut into rectangles (approximately 3-by-1.5 inches), and grind a little more black pepper over the top. Bake at 300 degrees until a pale golden, about 20 minutes.(Published 2012)