These Lemon Ricotta Bars are a delicate crust topped with creamy lemon Ricotta. It’s like a sugar cookie and a lemon cheesecake combined.
Enjoy!
Lemon Ricotta Bars
These Lemon Ricotta Bars are a delicate crust topped with creamy lemon ricotta. It’s like a sugar cookie and a lemon cheesecake combined.
Ingredients
For the Crust
- 1 3/4 c all-purpose flour
- 1/4 c cornstarch
- 2/3 c powdered sugar
- 3/4 teaspoon salt
- About 4 lemons for zesting and juicing.
- 1 1/2 stick, 3/4 c cold butter
For the Filling
- 4 eggs
- 15 ounces ricotta cheese
- 1 1/4 c sugar
- 1/4 all-purpose flour
- 1/4 teaspoon salt
- 1/2 teaspoon vanilla
Instructions
- 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!
Nutrition
Serving: 1cCalories: 215kcalCarbohydrates: 38gProtein: 6gFat: 5gSaturated Fat: 2gPolyunsaturated Fat: 2gCholesterol: 58mgSodium: 199mgFiber: 1gSugar: 21g
If nutritional values are provided for this recipe, they are an estimate and will vary depending on the brands of ingredients you use. The values do not include optional ingredients or when ingredients are added to taste or for serving. If nutritional values are very important to you, I suggest using your favorite nutritional calculating tool with the brands you use.
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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!
There is something about the words “lemon” and “bar” in the same sentence that make me smile. These would be perfect just as they are!
Lemon bars but made better? Heck yeah, this lemon loving family is for this incredible recipe.
Oh! I thought my lemon bars were nice but your addition of ricotta blows mine out of the water.
Lighter desserts are so great in the Summer and yours looks so delicious! Want!
We love lemon desserts around here! Your lemon-ricotta bars sound terrific!
Wowzer! Ricotta in lemon bars – sign me up! Can’t wait to try this :)
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,
Roz
Nothing says Summer like a great lemon bar recipe!
This would be a great use for my homemade ricotta… added to the “to make” list!
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 :)
They did turn out yummy despite only using 3 eggs :)
I’ve seen a lot of lemon bars but never with ricotta, I like the idea of using it instead of cream cheese!
Hi Mallory! The ricotta gives you the creaminess of cheese cake, but without that “twang” that some people don’t like. :)
Great recipe for summer! I enjoy all things lemony.
Those are scrumptious looking and perfect for a summer BBQ party!!
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
Nice bar recipe. Thank you Constance. Have a Good Day and Great Week!
Thank you Liz!!!
I love zesty lemon in a moist, creamy bar. Ricotta is the perfect pair. Pinned.
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!
Thank you so much Ala – welcome to Sunday Supper!!!