INGREDIENTS

INSTRUCTIONS

low fat or even nonfat cream cheese can be successfully substituted  in
this recipe.  Preheat oven to 325.  Butter and flour a 10 inch
springform pan  For the cake cream together the ricotta cheese, cream
cheese and  granulated sugar.  Separate the yolks from the whites of
the eggs.  Beat the yolks into the cheese mixture. Scrape down bowl and
add the  liqueur and lemon rind, beating well to mix.  Fold in the
flour and  nutmeg. In a clean bowl, whip the egg whites until stiff -
then fold  into the batter.  Gently pour the batter into the prepared
pan and bake in preheated  325 oven for about 60 minutes or until the
center is firm.  Prepare the glaze while the cake bakes.  Combine the
lemon juice and  the sugar with the water in small saucepan. Bring the
mixture to a  boil, then simmer for 10 minutes. Add the lemon slices
and simmer for  five minutes. Remove the lemon slices to waxed paper to
cool. Set the  glaze aside.  Remove the cake from the oven and let it
cool.  When cool, release the  sides of the springform pan. When ready
to serve, place the cake on a  large serving platter and drizzle with
several tablespoons of the  glaze being sure to get the edges.
Decorate the with the candied  lemon slices.  Serve cold or at room
temperature  Washington Post 2/7/96  == Courtesy of Dale & Gail Shipp,
Columbia Md. ==  Date  From Gemini's MASSIVE MealMaster collection at
www.synapse.com/~gemini

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