Grease or use non-stick spray to coat an 8 x 8 square baking pan. Set aside.
In a mixing bowl of stand mixer, whip the ricotta until creamy.
Add the eggs, one at a time. Make sure to scrape down the sides of the bowl.
Add the sugar, one tablespoon at a time. Scrape down the sides of the bowl.
Add the lemon zest and the liqueur. Beat until smooth.
Pour batter into greased 8 x 8 pan.
Bake in preheated oven for 30-35 minutes until light golden, firm and set.
Allow to cool before serving or can be refrigerated and served the next day.
If desired, garnish with small berries, mint leaves and drizzle with extra limoncello.
Both the creamy and the not creamy (ie clear) Limoncello work well with this recipe. Please keep in mind that the nutritional information provided below is just a rough estimate and variations can occur depending on the specific ingredients used. *recipe adapted from The Italian Way