Lemon Curd

• In a small saucepan, add egg, sugar, cornstarch, and salt. Whisk until blended smoothly. In a mixing bowl, combine 1 cup of milk, the zest of 1 lemon, and the juice of ½ a lemon. Whisk the ingredients together until they are well blended. Next, transfer the mixture to the saucepan and place it over medium heat on the stovetop. Stir constantly until the mixture thickens. Once it has thickened, remove the saucepan from the heat and add in 1/4 stick of unsalted butter. Whisk vigorously until the mixture is smooth. Place a piece of plastic wrap over the top of the lemon curd. This will keep a thick film from forming over the lemon curd until you are ready to use it.

Cake

• Preheat oven to 350℉. Grease and place parchment paper over the bottom of an 8 or 9-inch springform pan.
• In a large mixing bowl, using a hand mixer on medium speed, cream together the butter and sugar for 3 minutes until light and fluffy. With the mixer on low, add the eggs one at a time until well combined. Add the ricotta cheese, vanilla, and lemon zest, mixing just until everything is incorporated. With a rubber spatula, fold in the 1 cup of the fresh blueberries. Transfer batter to the springform pan. Scatter the remaining blueberries over the cake and gently press them into the batter. Note: Tossing the dry blueberries in a small amount of flour to coat will keep the berries from sinking to the bottom of the batter.
• Transfer the cooled lemon curd into a piping bag. Clip the end of the bag off and squeeze the curd in a lattice design over the cake. Sometimes I will pipe just around the outer rim, either way works.
• Place in the oven and bake for 40-45 minutes or until a toothpick comes out clean when inserted into the center of the cake. Do not overbake.
• Remove the cake from the oven when it's done. Run an offset spatula around the sides of the cake to release. Let it cool for 15 minutes, then release the collar. Using the parchment paper overhang, slide the cake off the pan onto a cooling rack. Sprinkle with confectioner's sugar before serving.
• Can be served cold, warm, or at room temperature. Store in an airtight container in the refrigerator for up to a week. The cake can be stored on the counter at room temperature for up to 2 days if it is stored in a domed cake stand.

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