Tangy lemon and ricotta bars
Indulge in these tangy lemon and ricotta bars, made with a buttery crust, creamy ricotta cheese, and fresh lemon zest and juice. Perfect for a refreshing dessert, these bars offer a delightful balance of sweetness and tartness. Ideal for any occasion!
Cook time 60 min
Prep time 30 min
Ingredients:
1.50 cups all-purpose white wheat flour1.50 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:
- 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.
- 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.
- 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.
- 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.
- 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.
- Cut into squares or bars with a sharp knife. Optionally, dust with powdered sugar before serving for an extra touch of sweetness.
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.
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.
Nutrition per serving
10 ServingsCalories 370kcal
Protein 8g
Carbohydrates 45g
Fiber 0.59g
Sugar 30g
Fat 18g
More recipes
Easy lemon tart
Try this simple recipe for a refreshing and satisfying homemade lemon tart.
03 May 2025Passionfruit and white chocolate mousse
Perfect for special occasions or a delightful end to any meal.
07 Jun 2025Date and banana self-saucing pudding
Ideal for cozy gatherings or a simple, homey dessert.
03 Apr 2025Peanut butter and dark chocolate chunk skillet cookie
Baking has never been this delicious.
04 Apr 2025Chocolate swiss roll
Perfect for any special occasion or just to satisfy your sweet tooth.
29 Mar 2025Coffee creme brulee
Ideal for impressing guests or treating yourself to a gourmet experience.
02 May 2025