Lemon Ricotta Bars

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These Lemon Ricotta Bars are a delicate crust topped with creamy lemon Ricotta. It’s like a sugar cookie and a lemon cheesecake combined.

Lemon Ricotta Bars from Cosmopolitan Cornbread







Lemon Ricotta Bars from Cosmopolitan Cornbread


Lemon Ricotta Bars from Cosmopolitan Cornbread

Lemon Ricotta Bars from Cosmopolitan Cornbread

Lemon Ricotta Bars

Constance Smith - Cosmopolitan Cornbread
These Lemon Ricotta Bars are a delicate crust topped with creamy lemon ricotta. It’s like a sugar cookie and a lemon cheesecake combined.
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Prep Time 10 minutes
Cook Time 45 minutes
Total Time 55 minutes
Course Cookies and Bars, Sweets, Treats & Desserts
Cuisine American
Servings 16
Calories 215 kcal


For the Crust

For the Filling


  • To begin, preheat your oven to 350 degrees. Grease a 9×13 inch baking dish and line it with parchment paper. Spray the parchment paper with baking spray or butter it. Set aside for now.
  • In your food processor, combine the all-purpose flour, cornstarch, powdered sugar, and salt. Add to those the zest of a lemon – about a tablespoon.
  • Cut the cold butter into pieces. Drop the butter into the food processor with the dry ingredients. Pulse these together until it us evenly crumbly like coarse cornmeal.
  • Press this into the bottom of your paper lined baking dish.
  • Bake for 20 minutes or until it is just lightly golden on the edges.
  • While it is baking, beat the eggs in a mixing bowl until frothy. In a small dish, combine the flour and sugar.
  • To the eggs, add the ricotta cheese along with the sugar & flour. Beat those together until they are smooth.
  • Zest another lemon.
  • Juice the zested lemons, along with another lemon or two – enough to give you a half cup of fresh strained lemon juice.
  • Add the zest, lemon juice, salt, and vanilla to the mixing bowl. Stir until combined.
  • When the timer goes off for your crust, turn the temperature down to 325 degrees.
  • Give the filling a quick stir and pour over the hot crust. Put this back in the oven for another 20-25 minutes or until the center is no longer “jiggly.”
  • Let the bars cool in the pan until room temperature and then refrigerate for a hour.
  • Remove the chilled lemony goodness from the pan by lifting it out with the parchment paper. Cut into bars and serve.
  • Enjoy!


Serving: 1cCalories: 215kcalCarbohydrates: 38gProtein: 6gFat: 5gSaturated Fat: 2gPolyunsaturated Fat: 2gCholesterol: 58mgSodium: 199mgFiber: 1gSugar: 21g

Nutritional information is auto-generated and the accuracy is not guaranteed.

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23 thoughts on “Lemon Ricotta Bars”

  1. I LOVE lemon bars and I hear this one calling my name! Although this is the first recipe that I’ve seen that uses ricotta! ; ) Thanks for sharing!

  2. I’ve never heard of using ricotta in lemon bars, but can just imagine how creamy delicious these must be with the ricotta! This recipe is a must make!
    Thank you,

  3. I made this today, but I used 3 eggs as the recipe states. However, now that I’m looking through the pictures, I see that you used 4 eggs. Hopefully it won’t make too much of a difference, but for future reference, is it 3 or 4 eggs? Thanks :)

    • Hello Abby! I apologize for that. Last last night (almost midnight) I had to re-do my printable because I had a glitch with it when it was saving. I must have typo-ed it. I have corrected it – it is supposed to be 4 eggs. Most likely though, it is a small enough change that your bars should still turn out fine :)

  4. Sure sounds good. I love lemon bars and these sound even better! I would really love it if you would stop by my recipe link party The Yuck Stops Here this week to share this recipe. The party starts at 8pm Tuesday evening on my blog, Hot Momma’s Kitchen Chaos! Hope to see you there. HUGS

  5. You’re totally right–dessert and a refreshing lemon topping are definitely needed for a summer bbq! It’s my first Sunday supper so it’s great to stop by and meet you. Great share!


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