ingredients 2 cups (284g) all-purpose flour (scoop softened 2 tbsp lemon zest (from about 3 lemons) 1 large egg 1 tsp vanilla extract 1 cup (240g) whole milk ricotta cheese (i recommend galbani) icing 1 1/4 cups (154g) powdered sugar 2 1/2 tbsp (30ml) fresh lemon juice lemon zest, for decorating (optional)