Lemon Ricotta Pudding with Candied Orange Peel

Preheat oven to 350°F/175°C. Lightly grease four 6-ounce ramekins.

In a medium bowl, whisk together the ricotta cheese, granulated sugar, eggs, lemon zest, and lemon juice until smooth and well combined.

Divide the ricotta mixture evenly among the prepared ramekins.

Place the ramekins in a baking dish and carefully pour hot water into the baking dish until it reaches halfway up the sides of the ramekins. Bake for 25 minutes, or until the puddings are set and lightly golden around the edges.

Remove the ramekins from the water bath and let them cool completely on a wire rack. Chill in the refrigerator for at least 2 hours before serving.

Before serving, sprinkle the finely diced candied orange peel over each pudding.