Save Lemon bars always remind me of sunny weekend afternoons in my grandmother’s kitchen. This take adds ricotta to the classic formula for bars that are creamy and a little more substantial, perfectly balancing a buttery shortbread base with a zesty tang. These are ideal for bake sales, spring gatherings, or simply as a treat when you need a bright bite with your coffee or tea.
My first batch disappeared before they were fully chilled. These bars earned top marks from guests who could not stop at just one slice.
Ingredients
- All-purpose flour: Ensures structure and a tender bite I look for unbleached varieties
- Powdered sugar: Sweetens the crust and makes it ultra tender Choose one made without anti-caking additives if possible
- Unsalted butter: Brings richness and that classic shortbread flavor Always use butter straight from the fridge so it cuts in easily
- Salt: Balances the flavors and heightens the sweetness I prefer fine sea salt for even distribution
- Ricotta cheese: Creates a creamy luscious filling Aim for fresh whole-milk ricotta drained for the richest texture
- Granulated sugar: Sweetens the filling Look for cane sugar with fine crystals
- Eggs: Binds and adds structure Use large eggs at room temperature for smoothest results
- Lemon zest and juice: Gives the bars their signature brightness Always zest lemons before juicing and use unwaxed fruit whenever possible
- Vanilla extract: Adds aromatic warmth and depth Use pure extract for best flavor
- Powdered sugar for dusting: Gives a lovely finish and pretty presentation Sift before using for a light dusting
Instructions
- Preheat and Prepare the Pan:
- Line an 8x8 inch baking pan with parchment paper making sure to leave extra on two sides This will help you lift the bars out later with zero sticking
- Mix and Form the Shortbread Crust:
- Combine the flour powdered sugar and salt in a medium bowl Add cold cubed butter If using a pastry blender or just your fingertips work quickly and cut or rub the butter into the dry ingredients until the mixture has the look and feel of coarse sand with some pea-sized butter bits remaining
- Bake the Crust:
- Press the crumbly dough firmly into the bottom of the lined baking pan Press evenly to the corners for a uniform base Bake in a preheated oven at 350°F for about 15 minutes or until the edges are just golden and the crust smells nutty
- Prepare the Ricotta Lemon Filling:
- While the crust bakes whisk together ricotta granulated sugar eggs flour lemon zest lemon juice and vanilla extract in a large bowl Whisk thoroughly so the mixture turns completely smooth and silky with no lumps
- Fill and Bake Again:
- Pour the ricotta lemon filling over the baked shortbread crust while it is still warm Smooth the surface with a spatula so the layer is even slide back into the oven and bake for another 25 minutes You will know it is ready when the center with just barely jiggle if you shake the pan
- Cool and Chill:
- Let the bars cool fully in the pan Set in the fridge for at least two hours to allow the filling to firm up Chilling overnight will make slicing a breeze and intensifies the lemony flavor
- Slice and Garnish:
- Lift the whole slab out of the pan using the parchment handles Dust generously with sifted powdered sugar before slicing into neat squares
Save Lemons are truly one of my favorite ingredients. I can never resist zesting a little extra when making these bars because the kitchen fills with a citrus aroma that reminds me of visiting my cousin’s farm, where lemons grew just outside the window. Sinking your teeth into that creamy tang is pure happiness in every bite.
Storage Tips
Keep bars covered in the fridge and they will stay fresh for several days. I layer parchment between slices if stacking.
For freezing slice the bars first and store them in an airtight box. Let them thaw at room temperature with the lid ajar so any excess moisture evaporates and your crust stays firm.
Ingredient Substitutions
You can use part-skim ricotta for a lighter texture.
Swap vanilla extract for almond if you love a little extra warmth.
If you are short on fresh lemons bottled lemon juice works in a pinch but zest is key don’t skip it.
Serving Suggestions
Serve chilled with a mug of Earl Grey or chamomile tea as the creamy-tangy contrast pairs perfectly.
A dollop of whipped cream and fresh berries make these dreamy for a spring brunch buffet.
They work well at potlucks cut into small squares and arranged on a platter dusted with extra powdered sugar.
Cultural and Seasonal Context
Lemon bars originated as an American classic with roots in the citrus-rich kitchens of California. This ricotta variation adds a Mediterranean touch bringing creamy desserts from Italy together with the tartness of classic American bars. They call to mind summer afternoons but are delightful any season.
Seasonal Adaptations
Use Meyer lemons for a sweeter less tart profile in late winter or spring.
Try blood oranges for a rosy hue and floral aroma.
Sprinkle a little toasted coconut on top for a summery twist.
Light creamy and zesty all in one
An ideal dessert for picnics and celebrations
Filling can be varied with other citrus or aromatics
Success Stories
I have brought these to office parties and there are never leftovers. Friends often request the recipe when they taste the combination of lush ricotta and citrus brightness. More than one person has said it brings back memories of cake shops on vacation or that one amazing bakery lemon bar.
Freezer Meal Conversion
Slice and freeze individually wrapped bars for up to three months. I recommend double wrapping in parchment and foil to keep out any freezer odors. Let thaw in the fridge overnight or at room temperature for rapid snacking.
Save These lemon bars strike a perfect balance of creamy richness and zesty brightness. They are a delightful treat for any occasion.
Recipe FAQ
- → How do I ensure the shortbread crust stays crisp?
Press the crust firmly and bake until lightly golden before adding the filling, preventing sogginess.
- → Can I substitute part-skim ricotta for whole milk?
Yes, part-skim ricotta creates a lighter texture while still retaining creamy flavor.
- → Do lemon bars need to be refrigerated?
Yes, chill completely after baking to set the filling and enhance flavor before serving.
- → What can I use instead of vanilla extract?
Almond extract or a touch of lemon extract offers a different aromatic twist.
- → How long will these bars keep?
Store in an airtight container in the fridge for up to 4 days for best taste and texture.
- → Can I freeze lemon bars?
Yes, wrap well and freeze for up to 1 month. Thaw in the refrigerator before serving.