For the Curd
- 8 large egg yolks
- 1 cup granulated sugar
- 2 teaspoons finely grated lemon zest
- 1/2 cup plus 2 tablespoons fresh lemon juice (from 3 lemons)
- 1/4 teaspoon coarse salt
- 4 ounces (1/2 cup) cold unsalted butter, cut into small pieces
For the Fritters
- 4 cups vegetable oil, for deep-frying
- 1/2 cup all-purpose flour
- 1/2 cup cake flour
- 1 tablespoon baking powder
- 1 teaspoon coarse salt
- 4 large eggs
- 1/4 cup granulated sugar
- 1 pound ricotta cheese, drained
- 2 tablespoons finely grated lemon zest
- 1/2 teaspoon pure vanilla extract
- Confectioners' sugar, for dusting
- Make the curd: Prepare an ice-water bath. Combine yolks, granulated sugar, lemon zest, lemon juice, and salt in a medium saucepan. Cook, stirring constantly, over medium-low heat until mixture has thickened and coats the back of a spoon, 9 to 10 minutes. Remove from heat, and add butter, stirring until it melts. Immediately strain through a fine sieve into a nonreactive bowl. Set bowl over ice-water bath, and place plastic wrap directly onto the surface of curd to prevent a skin from forming. Refrigerate until set, about 1 hour (or up to 3 days).
- Make the fritters: Heat oil in a medium saucepan to 350 degrees. Sift flours, baking powder, and salt into a small bowl.
- Mix together eggs and granulated sugar in a large bowl until just combined. Add ricotta, lemon zest, and vanilla, and stir until well combined. Add flour mixture, and stir until smooth.
- Using an ice cream scoop or a tablespoon, carefully drop a few balls of dough into oil. Cook, turning 2 to 3 times, until golden brown on all sides, 2 to 3 minutes total. Adjust heat as necessary to maintain temperature of oil. Drain on paper towels. Repeat with remaining dough. Place on a plate, and dust with confectioners' sugar. Transfer curd to a serving bowl, and serve with fritters.
Do not crowd the pan; cook only a few fritters at a time. They taste best when served immediately after frying.