Put the milk, water, butter, salt and lemon peel in a pot and bring to a boil.

Remove the lemon peel and add the semolina while continuously stirring.

Cook the semolina for 10 minutes (keep stirring!). If you get any lumps, use a stick mixer to remove them. Let it cool down a little.

In the meantime, whisk the eggs with the sugar. Add the ricotta, vanilla extract and Limoncello (if you use it) and whisk well.

Add the lukewarm semolina to the ricotta mixture and whisk to combine.

Pour the batter into a greased 22 or 23 cm – 9 inch round springform pan.

Bake in a pre-heated oven at 180°C – 355°F for 60 minutes. It will be slightly wobbly, like a cheesecake.

Let it cool down completely, then unmould it, dust it with icing sugar and serve.