Preheat oven to 190°C (170°C fan). Grease a 23 x 28 cm baking tray.

Prepare the pancake mix according to package instructions.

Pour the batter into the prepared tray.

Spoon lemon curd evenly over the batter.

Mix ricotta with 1–2 tablespoons of water to loosen it.

Spoon ricotta over the lemon curd.

Use a knife or skewer to gently swirl the mixture.

Bake for 20 minutes or until set.

Turn on the grill and cook for 1–2 minutes until the top is golden.

Remove and serve immediately.

This 3 ingredient lemon ricotta tray cake is best enjoyed warm with its soft, creamy texture.