SERVES FOUR
2 tablespoons lemon juice 1 tablespoon cornstarch 2 cups frozen blueberries 3 tablespoons white sugar 1 cup ricotta2/3 cup milk 2 eggs 3 tablespoons white sugar 1 lemon, juiced and zested ½ teaspoon ground nutmeg ¼ teaspoon salt 1 cup all-purpose flour 1 tablespoon baking powder