Tangy lemon and ricotta bars

Tangy lemon and ricotta bars feature a zesty lemon filling on a buttery crust, creating a refreshing dessert. They are baked until set and chilled, resulting in a creamy, indulgent treat.

23 Nov 2025
Cook time 60 min
Prep time 30 min

Ingredients:

1.50 cups all-purpose white wheat flour
1.50 cups sugar
2 tbsp lemon zest
1/2 cup butter
1 cup ricotta cheese
1/2 cup heavy whipping cream
4 eggs
1/2 cup lemon juice

Tangy lemon and ricotta bars are a delightful blend of zesty lemon and creamy ricotta, perfect for any occasion. These bars are tangy, sweet, and incredibly satisfying. They combine the tartness of lemon with the richness of ricotta cheese, creating a delicious treat that is both refreshing and indulgent.

Instructions:

1. Preheat Oven
- Preheat your oven to 350°F (175°C). Grease a 9x13-inch baking pan or line it with parchment paper for easier removal and cleanup.

2. Prepare the Crust
- In a medium mixing bowl, combine the flour, 1/2 cup of the sugar, and 1 tablespoon of the lemon zest. Cut in the room temperature butter using a pastry cutter or your fingers until the mixture resembles coarse crumbs.
- Press this mixture evenly into the bottom of the prepared baking pan.
- Bake the crust in the preheated oven for 15-20 minutes or until it is lightly golden brown. Remove from the oven and set aside to cool slightly.

3. Make the Filling
- In a large mixing bowl, beat together the ricotta cheese, heavy whipping cream, eggs, remaining 1 cup of sugar, lemon juice, and the remaining 1 tablespoon of lemon zest until smooth and well combined.

4. Assemble and Bake
- Pour the ricotta mixture over the pre-baked crust, spreading it out evenly.
- Return the pan to the oven and bake for an additional 25-30 minutes, or until the filling is set and slightly golden around the edges.

5. Cool and Serve
- Allow the bars to cool completely in the pan on a wire rack.
- Once completely cooled, refrigerate for at least 1 hour to firm up before cutting into bars.

6. Cut and Enjoy
- Cut into squares or bars with a sharp knife. Optionally, dust with powdered sugar before serving for an extra touch of sweetness.

These tangy lemon and ricotta bars are a perfect balance of flavors, offering a refreshing treat with a rich and creamy texture. With their vibrant lemon flavor and soft, moist base, they are sure to become a favorite dessert in your household. Serve them chilled, and enjoy their delightful combination of tangy and sweet.

Tangy lemon and ricotta bars FAQ:

What size pan should I use for this recipe?

Use a 9x13-inch baking pan for the Tangy Lemon and Ricotta Bars. This size will ensure even baking and proper thickness of the bars.

How long should I bake the filling?

Bake the filling for 25-30 minutes at 350°F (175°C) or until it is set and slightly golden around the edges. Be sure to check for doneness with a gentle jiggle; it should be firm but not overly solid.

Can I make substitutions for ricotta cheese?

Yes, you can substitute ricotta cheese with cottage cheese or mascarpone for a slightly different flavor and texture. If using cottage cheese, consider blending it to achieve a smoother consistency.

How should I store the leftover lemon bars?

Store the lemon and ricotta bars in an airtight container in the refrigerator. They can last up to 3-5 days when properly stored.

Can I add more lemon flavor to the bars?

Yes, you can enhance the lemon flavor by adding additional lemon zest or a bit more lemon juice to the filling, but be cautious not to add too much juice, as it may affect the texture.

Tips:

- Ensure that the butter is cold and cut into small cubes for easier incorporation into the flour.

- For a finer texture, sift the flour before measuring it.

- Zest the lemons before juicing them to make the process easier.

- Use fresh lemon juice for the best flavor; bottled juice might not provide the same heightened taste.

- Allow the ricotta cheese to come to room temperature before blending for a smoother consistency.

- When mixing the eggs, do so one at a time to ensure they are fully incorporated.

- Bake the bars at 350°F (175°C) for about 25-30 minutes, or until the edges are golden and the center is set.

- Let the bars cool completely before cutting to help them set properly.

- Refrigerate the bars for at least an hour before serving for the best texture and flavor.

Nutrition per serving

10 Servings
Calories 370kcal
Protein 8g
Carbohydrates 45g
Fiber 0.59g
Sugar 30g
Fat 18g

Tangy lemon and ricotta bars