Holidays Easter

Lemon Ricotta Bars

Carolyn Menyes|April 13, 2017 4:11 pm EST

Lemon Ricotta Bars

4.5 (2 ratings)

Print

A little tart, perfectly sweet, and creamy to perfection, these lemon bars are simply delicious.This recipe is courtesy of Pete and Gerry’s Organic Eggs.

Servings

16

Ingredients

• 1 3/4 cup unbleached all-purpose flour
• 2/3 cup confectioner’s sugar
• 1/4 cup cornstarch
• 3/4 teaspoon salt
• zest of 2 large lemons
• 3/4 cup softened butter, sliced, plus more for buttering parchment
• 1 cup fresh whole milk ricotta, drained (if you don’t have cheesecloth, you can use a colander lined with coffee filters)
• 4 large eggs, preferably pete and gerry’s organic eggs, beaten
• 1 1/3 cup granulated sugar
• 3 tablespoon unbleached all-purpose flour
• zest of 2 large lemons
• lemon juice from 3 large lemons, strained
• 1/4 teaspoon salt

Directions

1. Line a 9-by-9-inch baking dish with parchment paper.
2. Butter the paper.
3. In a food processor, pulse the flour, confectioner’s sugar, cornstarch, lemon zest, and salt (for the dough only).
4. Add the softened butter and blend. Once it’s blended, pulse the mixture until it’s pale yellow and crumbly.
5. Sprinkle the mixture into the lined pan and press it firmly down into an even layer.
6. Refrigerate for at least 30 minutes.
7. Bake the crust at 350 degrees F in the middle rack of a preheated oven for 30 minutes, or until light golden brown.
8. Whisk the drained ricotta, beaten eggs, sugar, and flour in a medium bowl.
9. Mix in the lemon zest, lemon juice, and salt. Blend well.
10. Reduce the oven temperature to 325 degrees F.
11. Stir the filling mixture again, then pour onto the warm crust.
12. Bake for 30 minutes, or until the filling feels firm when touched gently.
13. Cool the pan on a wire rack for at least 2 hours, until it’s at room temperature.
14. Transfer to a cutting board and fold down the parchment paper.
15. Cut into 16 bars. Between each cut, wipe the knife clean to prevent sloppy lines.