4.5
2 ratings

Lemon Ricotta Bars

This light, refreshing dessert is the perfect end to any meal

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.

Ingredients

For the crust:

  • 1 3/4 Cup unbleached all-purpose flour
  • 2/3 Cups confectioner’s sugar
  • 1/4 Cup cornstarch
  • 3/4 Teaspoons salt
  • Zest of 2 large lemons
  • 3/4 Cups softened butter, sliced, plus more for buttering parchment

For the filling:

  • 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 Tablespoons unbleached all-purpose flour
  • Zest of 2 large lemons
  • Lemon juice from 3 large lemons, strained
  • 1/4 Teaspoon salt

Directions

For the crust:

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.

For the filling:

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.

Nutritional Facts
Servings16
Calories Per Serving272
Total Fat12g18%
Sugar22gN/A
Saturated7g36%
Cholesterol71mg24%
Protein5g10%
Carbs38g13%
Vitamin A109µg12%
Vitamin B120.2µg2.8%
Vitamin C12mg20%
Vitamin D0.4µg0.1%
Vitamin E0.4mg2.2%
Vitamin K1µg1.2%
Calcium49mg5%
Fiber1g4%
Folate (food)14µgN/A
Folate equivalent (total)54µg13%
Folic acid23µgN/A
Iron1mg6%
Magnesium8mg2%
Monounsaturated3gN/A
Niacin (B3)0.9mg4.7%
Phosphorus69mg10%
Polyunsaturated0.7gN/A
Potassium82mg2%
Riboflavin (B2)0.2mg9.8%
Sodium176mg7%
Sugars, added22gN/A
Thiamin (B1)0.1mg9%
Trans0.4gN/A
Zinc0.5mg3%