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.
Recipe copyright 2000, Mario Batali. All Rights Reserved