Preparation Preheat the oven to 325. Heat the milk in a medium saucepan over medium heat until simmering, then whisk in the semolina and salt. Zest the lemons, using only the yellow part, and stir into the batter. Pour the batter into the pan, and bake until set and golden in places, about 1 hour.
Whisk the sugar and eggs in a large bowl until pale and fluffy (you can use an electric whisk, if you have one). Add the ricotta and beat until smooth. Add the cooled semola mixture along with the finely grate zest and whisk until well combined. Pour into the prepared tin and bake for 1 hour.
In a medium, heavy-bottomed saucepan over medium heat, bring the milk, water, butter, and large strips of lemon zest just to a simmer. As soon as the milk starts to bubble, remove the strips of zest with a slotted spoon or fine-mesh strainer and discard. Sprinkle the semolina flour into the pot gradually, stirring constantly.
Low Carb Lemon Ricotta Cake. Place into the preheated oven and bake for 50 to 55 minutes or until golden. Remove from the oven, cool completely and then refrigerate. Macros per slice if cut into 8 slices: 147 Calories, 10g Fat, 2.5g Carbs, 10g Protein.