zest of 1 lemon
fresh thyme sprigs
- Preheat the oven to 180C/350F
- Grease a 23cm springform pan and line the base with baking paper.
- In a bowl, combine ricotta, eggs and lemon zest.
- Press into the prepared pan. Sprinkle with thyme sprigs and drizzle very lightly with olive oil.
- Bake for about 30-40 minutes. It will go just barely golden on the top and will puff up a little.
- Remove from oven and very carefully remove the sides of the pan. Slice into wedges and serve.