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