2 lb. ricotta cheese
3/4 c. sugar
3 eggs, slightly beaten
Grated rind of 1-2 lemons
1 lemon cake mix (pudding style)
1/4 c. fresh lemon juice
Confectioners' sugar

Combine ricotta cheese, sugar, eggs and lemon rind; set aside. Mix cake mix according to package directions substituting lemon juice for water called for. Pour cake batter in greased, floured 9x13x2 inch baking pan. Spoon ricotta mixture carefully on top. Bake at 350 degrees for 60-65 minutes or until lightly browned.

Cool and store in refrigerator 7 hours before serving. Sift confectioners' sugar on top. Serve chilled. Refrigerate leftovers. I like it slightly warm. 16-20 servings.