You could probably use lime or any other citrus with these.

2-1/2 C. flour
1 t. baking powder
1 t. salt
1 stick butter, softened
2 C. sugar
2 eggs
1 (15-ounce) container whole milk ricotta cheese
3 T. lemon juice
1 lemon, zested

Glaze:
1-1/2 C. powdered sugar
3 T. lemon juice
1 lemon, zested

Preheat oven to 375F.
In a medium bowl combine the flour, baking powder, and salt. Set aside.
In a large bowl combine the butter and the sugar. Using an electric mixer beat the butter and sugar until light and fluffy, about 3 minutes.
Add the eggs, 1 at a time, beating until incorporated.
Add the ricotta cheese, lemon juice, and lemon zest.
Beat to combine.
Stir in the dry ingredients.

Spoon the dough (about 2 T. for each cookie) onto baking sheets.
Bake for 15 minutes, until slightly golden at the edges.
Remove from oven and let the cookies cool.

Glaze:
Combine the powdered sugar, lemon juice, and lemon zest in a small bowl and stir until smooth.
Spoon about 1/2 t. onto each cookie and use the back of the spoon to gently spread.
Let the glaze harden for about 2 hours.

Recipe from Food Network, Giada De Laurentiis.

These cookies have a mild flavor, but the zest gives them a little kick. Make sure you use baking powder and not baking soda.
I made a half batch to try the recipe, and found the dough to be a little too sticky (I may have added too much lemon juice or ricotta), so I added a little more flour and a T more sugar.
They only lasted about 2 days between my husband and I- we found ourselves eating them for breakfast, because they don't have a sweet- cookie taste.

I'll have to try this. Look great. - Millet