Yield: 4 to 6 servings
Prep Time: 5 minutes
Cook Time: 23 minutes
Inactive Prep Time: 1 hour
Ease of preparation: easy

3 ounces goat cheese (recommended: Coach Farm)
6 ounces ricotta cheese
6 ounces mascarpone cheese
8 lemons to yield 1 pound, sliced into 1/16-inch rounds
1 1/4 cups sugar
Water, to cover

In the bowl of a food processor, combine the goat cheese, ricotta and mascarpone. Process until blended into a smooth cream with a light texture. Refrigerate until 1 hour before ready to serve.

Meanwhile, in a heavy-bottomed pan, combine the lemons, sugar and water to barely cover. Cook, stirring constantly, over high heat for 2 to 3 minutes. Reduce the heat and cook, stirring constantly, for 20 minutes, until the water and juice have become syrup-like. Allow to cool and serve with the crema.