Creamy Lemon Ricotta Pudding

In a large bowl, combine the well-drained ricotta cheese, heavy cream, granulated sugar, lemon zest, lemon juice, and vanilla extract.

Using an electric mixer or a whisk, beat the mixture on medium speed for 3-5 minutes until it is smooth, creamy, and light. Scrape down the sides of the bowl as needed.

Taste the pudding and adjust sweetness or lemon flavor if desired by adding a little more sugar or lemon juice.

Divide the creamy lemon ricotta pudding evenly among 4 small serving dishes or ramekins.

Cover each dish with plastic wrap and refrigerate for at least 3 hours, or preferably overnight, to allow the flavors to meld and the pudding to set.