Ricotta Lemon Bars (Print View)

Tangy lemon and creamy ricotta atop a tender shortbread crust make these bright, flavorful dessert bars.

# Components:

→ Shortbread Crust

01 - 1 cup all-purpose flour
02 - 1/4 cup powdered sugar
03 - 1/2 cup cold unsalted butter, cubed
04 - 1/4 teaspoon salt

→ Ricotta Lemon Filling

05 - 1 cup drained ricotta cheese
06 - 1 cup granulated sugar
07 - 2 large eggs
08 - 2 tablespoons all-purpose flour
09 - Zest of 2 lemons
10 - 1/2 cup fresh lemon juice
11 - 1/2 teaspoon vanilla extract

→ Garnish

12 - Powdered sugar, for dusting (optional)

# Directions:

01 - Preheat oven to 350°F (175°C). Line an 8x8-inch baking pan with parchment paper, ensuring an overhang for easy removal.
02 - In a medium mixing bowl, combine the all-purpose flour, powdered sugar, and salt. Incorporate the cold, cubed butter using a pastry blender or your fingertips until the mixture resembles coarse crumbs.
03 - Evenly press the crust mixture into the bottom of the prepared baking pan. Bake for 15 minutes, or until the crust achieves a lightly golden hue.
04 - While the crust is baking, whisk together the drained ricotta cheese, granulated sugar, large eggs, all-purpose flour, lemon zest, fresh lemon juice, and vanilla extract in a large bowl until the mixture is smooth and creamy.
05 - Pour the prepared filling evenly over the hot shortbread crust and smooth the surface. Return the pan to the oven and bake for an additional 25 minutes, or until the center is just set and exhibits a slight wobble when gently shaken.
06 - Remove the pan from the oven and allow the bars to cool completely in the pan. For best results, chill the bars in the refrigerator for at least 2 hours before slicing.
07 - Dust with powdered sugar before serving, if desired.

# Expert Advice:

01 -
  • Easy to follow and approachable for bakers of all skill levels
  • Uses simple ingredients that you probably already have in your pantry
  • The ricotta adds a creamy richness for a unique twist on traditional lemon bars
  • Perfect make-ahead dessert as they slice best when chilled overnight
02 -
  • Can be made ahead and stored in the fridge for up to 4 days
  • Freezes beautifully for longer storage
  • Each square delivers a satisfying balance of creamy and zesty
03 -
  • Room temperature eggs blend best with ricotta and prevent curdling.
  • Always line your pan well so you can lift out the bars in one piece and achieve clean beautiful slices.
  • Use freshly squeezed lemon juice each time bottled juice will not bring the same punch of flavor.
  • And most importantly do not rush the chilling process—these really are best when fully set and cold.

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