Sweet Lemon Ricotta Kugel

Sweet Lemon Ricotta Kugel

1. 1 (12-ounce) package wide egg noodles
2. 4 tablespoons unsalted butter (melted)
3. 1 (16-ounce) container sour cream
4. 1 (15-ounce) container ricotta cheese
5. 3/4 cup sugar
6. 3 large eggs, beaten 
7. 2 Meyer lemons, zested and juiced
8. 1 tablespoon vanilla
9. 1/4 teaspoon salt
10. 1/2 cup dried tart cherries
11. 1/2 cup golden raisins
12. Cinnamon sugar 

1. Preheat oven to 350 degrees.
2. Spray a 9x13 baking pan with nonstick cooking spray.
3. Cook egg noodles in boiling water for 7 minutes or until al dente.
4. DO NOT OVERCOOK!
5. Drain noodles and return to the warm pot.
6. Add butter and stir together.
7. In a large bowl, whisk together the sour cream, ricotta cheese, lemon zest, lemon juice, salt, eggs and vanilla.
8. Fold in the noodles into the custard mixture.
9. Stir in the dried fruit.
10. Pour the noodle mixture into the prepared baking dish.
11. Sprinkle with cinnamon sugar and cover with foil.
12. Bake for 45-55 minutes or until warm and bubbly.

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