4 tablespoons water
2 tablespoons powdered gelatin
4 eggs, separated
2/3 cup sugar
1/2 cup fresh lemon juice
Zest of 1 lemon
1 cup ricotta cheese
In a bowl, beat the eggs yolks along with the sugar until light and frothy. Add the lemon juice and zest. Place the bowl over a double boiler and whisk until thick. Remove from the double boiler and whisk in the softened gelatin. Set aside.
Beat the egg whites until stiff. In a separate bowl, beat the ricotta cheese until fluffy. Fold the ricotta cheese into the egg mixture. Gradually and gently fold in the egg whites.
Pour mixture into serving dishes and refrigerate for 6 hours before serving