Method

• 1.
  Line a 20cm square cake pan with baking paper or plastic wrap, allowing it to overhang the sides (this will help with lifting the custard from the pan).
• 2.
  Place milk, cream, limoncello, lemon zest and vanilla in a medium saucepan over medium-high heat and bring to a simmer. Turn off the heat and set aside for 30 minutes to infuse.
• 3.
  Whisk eggs, yolks and sugar in a large heatproof bowl to combine. Whisk in flour and cornflour, then whisk in lemon juice.
• 4.
  Return milk mixture to a simmer, then strain over the egg mixture, whisking continuously to combine. Return to pan and place over low heat, whisking continuously until the custard thickens and is difficult to whisk, about 10 minutes.
• 5.
  Remove from the heat and whisk in butter to combine. Fold in the ricotta (be careful not to over-mix – you want to have little chunks of ricotta throughout the custard).
• 6.
  Transfer to prepared pan, smooth the top and cover the surface directly with plastic wrap to prevent a skin forming. Chill until completely cold and firm.
• 7.
  For the lemon sugar, place sugar and lemon zest in a small bowl and rub together with your fingertips to release the oils from the zest. Set aside.
• 8.
  Heat 5cm oil in a large, deep saucepan to 180°C. Lift the custard onto a cutting board and, using a sharp wet knife, cut into 3cm triangles. Toss in breadcrumbs to coat evenly, then deep-fry in batches, turning occasionally, for 2-3 minutes until light golden. Remove with a slotted spoon, drain on paper towel and serve warm, scattered with lemon sugar.