Lemon-Ricotta Bars
Ingredients
Instructions
- To make the crust: Adjust oven rack to middle position and heat oven to 350° F.
- Using a pastry brush, lightly butter a 13x9-inch baking dish and line with one sheet parchment paper. Butter paper, then lay second sheet crosswise over it.
- Pulse flour, confectioner's sugar, cornstarch, lemon zest and salt in food processor.
- Add butter and process to blend; then pulse until mixture is pale yellow and resembles coarse meal.
- Sprinkle mixture into lined pan and, press firmly with fingers into even layer over entire pan bottom and about 1/2-inch up sides.
- Refrigerate for 30 minutes, and then bake until light golden brown, about 20 minutes.
- To make the filling: Whisk ricotta, eggs, sugar, and flour in medium bowl, then stir in lemon zest, juice, and salt to blend well.
- Reduce oven temperature to 325° F.
- Stir filling mixture before pouring into warm crust.
- Bake until filling feels firm when touched lightly, about 30 minutes.
- Transfer pan to wire rack; cool to room temperature, at least 2 hours.
- Transfer to cutting board, fold paper down, and cut into bars, wiping knife or pizza cutter clean between cuts.
- Dust with confectioner's sugar.
Nutrition & Diet Analysis (per serving)
667
kcal
33% DV
Protein
Fat
Carbs
* % Daily Values based on a 2,000 calorie diet (FDA 2020).