For the Zeppoles:

1. Heat your oil in a heavy bottomed pot or dutch oven until it reaches 320 degrees F. While the oil heats make the dough.
2. In a large bowl whisk together the flour, baking powder, salt and lemon zest.
3. In another bowl whisk together the ricotta, Eggland's best eggs, and sugar until smooth then slowly stream in the milk and vanilla until combined.
4. Gently add the ricotta mixture into the flour mixture until combined.
5. Once the oil is hot, use a cookie scoop or 2 spoons to carefully drop tablespoon size balls of batter into the hot oil. Don’t crowd the oil or the oil temperature will drop and they will get too greasy. Fry until golden on all sides about 4 minutes.
6. 6. Use a slotted spoon to remove them from the oil and drain on paper towels. Fill a paper bag with confectioner sugar and shake the hot zeppoles into the sugar or dust with a sifter or shaker. Enjoy!

For the Lemon Curd:

1. In a small saucepan, combine sugar, lemon juice, lemon zest, eggs, vanilla and salt.
2. Add the butter and cook over low heat, stirring continuously with a whisk, until the first bubble appears on the surface of the mixture and the curd is thick enough to hold marks of the whisk, about 6 to 8 minutes.
3. Transfer the hot lemon curd to a bowl or jar and cover the surface with plastic wrap. Refrigerate until cold And you’re ready for dipping. Enjoy!