Neapolitan Lemon Migliaccio, a typical dessert of the Neapolitan tradition made with semolina and ricotta and scented with lemon zest.
Migliaccio is mainly prepared during the Carnival period although now it is easy to find it all year round.
The word “migliaccio” derives from millet: it was originally made with this cereal.
The original recipe also includes orange zest, but today I present to you this lemon version which I much prefer!
At the end of the recipe in the FAQ section, I have answered some questions regarding this preparation. If you have any other doubts or curiosities, write a comment or use the appropriate contact form.
On the blog you will also find:
- Difficulty: Medium
- Cost: Medium
- Preparation time: 20 Minutes
- Portions: 8
- Cooking methods: Oven, Stove
- Cuisine: Italian
- Seasonality: All seasons
Ingredients for Neapolitan Lemon Migliaccio
- 1 cup cup semolina
- 2 cups cups milk
- 2 cups cups water
- 3 tbsp tbsps butter
- lemon zest (of one)
- 1 ¼ cups cups sugar
- 4 eggs (medium)
- 1 ½ cups cups ricotta
- 1 pinch salt
Tools
Disclaimer: within the “Tools” section there are affiliate links.
- Saucepan
- Bowls
- Mixer
- Baking Pan
- Parchment Paper
- Sugar Shaker
Recipe for Neapolitan Lemon Migliaccio
You can also find this recipe in the collection Ricotta Sweets.
Start the preparation of the Neapolitan Lemon Migliaccio with the semolina.
Put the water, milk, butter, and a pinch of salt in a saucepan.
Add the zest of an untreated lemon.
Bring to a simmer over low heat on the small burner, then add the semolina gradually.
Cook it for a few minutes, until it thickens well, stirring constantly with a ladle.
Transfer the semolina to a bowl and let it cool slightly.
Meanwhile, beat the eggs with the sugar until they double in volume.
Drain the ricotta and soften it with a spatula.
Add it to the egg and sugar mixture a few tablespoons at a time.
Mix well without leaving lumps.
Also add the semolina to the mixture, always a little at a time.
Mix first with the beaters and then with a spatula.
You should obtain a firm and lump-free mixture.
Line a 9-inch diameter baking pan with parchment paper.
Pour the migliaccio mixture and level it with a spatula.
Bake the Neapolitan Lemon Migliaccio in a static oven at 392°F for about 1 hour (if it darkens too much towards the end of cooking, cover it with some foil).
Let it cool for at least 30 minutes after taking it out of the oven.
Cover the migliaccio with powdered sugar.
Bring your dessert to the table right away!
Don’t miss the collection Citrus Desserts!
Find all lemon dessert recipes in the collection Lemon Desserts.
Neapolitan Lemon Migliaccio
Check this section to clear up any doubts. If you don’t find the answer to your question, comment or write to me using the form below.
If you love Carnival desserts, don’t miss the recipe for Cocoa Chiacchiere
FAQ
How long does it last?
It keeps in the refrigerator for about 3-4 days.
I do not recommend freezing it.Can I add flavorings?
Lemon is already very aromatic on its own, but you can add vanilla or almond extract if you wish.
Find many lemon-based recipes in the collection Lemon, recipes from appetizer to dessert.
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