Arrow Created with Sketch. Back to The Recipes Lemon Ricotta Bars Desserts np_email_663301_000000 Created with Sketch. pinterest Created with Sketch. Twitter Created with Sketch. Facebook Created with Sketch. - shares Star Created with Sketch. Star Created with Sketch. Star Created with Sketch. Star Created with Sketch. Star Created with Sketch. 5/5 - 33 Ratings PRINT Prep Time 20 minutes Cook Time 40-45 minutes Serving Yield 16 servings Every spring or summer party needs a lemon dessert, and these lemon ricotta bars are the ideal guests. They're everything you love about citrus, and then some: zesty, vibrant, and complimented perfectly by the golden shortbread crust. From there, it's all in the details: shredded coconut adds texture and a tropical twist to the filling, while the ricotta makes every bite oh-so-rich and creamy. By: MINT + MALLOW Ingredients For the crust: 1 1/4 cups (160g) all-purpose flour 1/3 cup (67g) sugar 1/4 teaspoon salt 1/2 cup (1 stick; 113g) butter, softened and cut into chunks For the filling: 3/4 cup (150g) sugar 1/4 cup (32g) cornstarch 1/4 teaspoon salt 1 1/2 to 2 tablespoons lemon zest (3 medium lemons) 1/3 cup (85g) lemon juice (about 3 medium lemons, strained with seeds removed) 1/3 cup (80g) fresh whole milk ricotta (if seperated, pour liquid off the top) 3 large (150g) Pete and Gerry’s Organic Eggs 1/2 cup (50g) shredded coconut, optional Nutritional Information Servings: 16 Amount Per Serving: Calories 170, Fat Cal. 70, Total Fat 7g (11% DV), Sat. Fat 4.5g (23% DV), Trans Fat 0g, Cholest. 55mg (18% DV), Sodium 90mg (4% DV), Total Carb. 23g (8% DV), Fiber 0g (0% DV), Sugars 14g, Protein 3g, Vitamin A (6% DV), Vitamin C (4% DV), Calcium (2% DV), Iron (4% DV), Vitamin D (2% DV). Percent Daily Values (DV) are based on a 2,000 calorie diet. For more information about how we calculate our nutritional content and to read our nutritional disclaimer, please check out our Recipe Nutrition Facts blog post. Directions To make the crust: Step 1 Preheat oven to 350F. Lightly grease an 8” square baking pan and line with a parchment paper sling, leaving two flaps at least an inch over two sides of the pan (this will help you lift the bars out after they set). Step 2 Place all dry crust ingredients (sugar, flour, and salt) in a food processor, and pulse a few times to mix well. Add softened butter and pulse until uniform crumbs form (you can also mix all ingredients together by hand or using a mixer on low if you prefer). Step 3 Sprinkle crumbs across the bottom of the greased and lined pan, working any remaining dry clumps into the dough by hand (if dough has come together into a single mass, just break it up into crumbs by hand in the pan). Press dough crumbs firmly into an even layer in the bottom of the pan and one inch up the sides. Step 4 Bake crust at 350F for 20-25 minutes until golden brown. To make the filling: Step 1 While crust bakes, make the filling. Measure all dry filling ingredients except the coconut (sugar, cornstarch, and salt) into a small bowl and whisk until well combined. Step 2 In a medium bowl, whisk together all wet filling ingredients (lemon zest, lemon juice, ricotta, and eggs) until well combined. Step 3 Thoroughly whisk dry mixture into wet mixture until uniform and smooth, with no visible clumps of ricotta or dry ingredients remaining. Once smooth, stir in the coconut if using. Step 4 Remove crust from the oven when ready and reduce oven temperature to 325F. Step 5 Stir filling mixture again if it has sat for any amount of time, then pour slowly onto hot crust. Step 6 Keeping pan level, place it back in the oven and bake for 18-22 minutes, or until the filling looks just set and doesn’t ripple when the pan is gently shaken. If using coconut, increase bake time to 20-24 minutes. To prevent cracking after cooling, make sure to not overbake bars. Step 7 Cool pan on a wire rack for at least 2 hours, or until it’s at room temperature, then move to the refrigerator to chill for at least one hour. Step 8 Once bars are chilled, loosen the edges of the bars from the pan, gently pull up on the sling to remove the whole square from the pan at once, and place it onto a cutting board. Slice bars to desired size (we recommend 2” squares). For best results, clean knife with warm water between cuts. Step 9 If desired, dust with powdered sugar for decoration. Bars can be kept up to 1 week stored in an airtight container in the refrigerator. Rate this Recipe Share this Recipe How much did you enjoy this recipe? How much did you enjoy this recipe? Rate it from 1-5 to let us know! x Page 1 Copy 3 Created with Sketch. 1 Page 1 Copy 3 Created with Sketch. 2 Page 1 Copy 3 Created with Sketch. 3 Page 1 Copy 3 Created with Sketch. 4 Page 1 Copy 3 Created with Sketch. 5 Submit COMMENTS Submit * Required RESPONSES Rhonda Dreier July 04, 2020 Love these and they were easy to do Reply Page 1 Created with Sketch. 1 Reply [email protected] July 06, 2020 So happy to hear you loved these bars as much as we do, Rhonda! Reply Page 1 Created with Sketch. Radhika June 29, 2020 Awesome !! Must try !! Reply Page 1 Created with Sketch. 1 Reply [email protected] June 29, 2020 We hope you do, Radhika! Enjoy! Reply Page 1 Created with Sketch. Gretchen Zitterich June 26, 2020 Soo good Reply Page 1 Created with Sketch. 1 Reply [email protected] June 29, 2020 So glad you like these too, Gretchen! One of our summertime favorites. Reply Page 1 Created with Sketch. Christina June 25, 2020 Yum Reply Page 1 Created with Sketch. 1 Reply [email protected] June 26, 2020 These are so yummy, Christina! A nice refreshing dessert, perfect for summertime. Reply Page 1 Created with Sketch. Mister Big June 24, 2020 First thing I've baked in years and they turned out great. I didn't have an 8x8" square pan, so I used a 12" cast iron skillet and increased the dry ingredients by 25%. I made mine without coconut. Turned out great, though next time may try for a graham cracker crust. Reply Page 1 Created with Sketch. 1 Reply [email protected] June 26, 2020 Impressive improvisation! That sounds like an amazing first go at the recipe and we are so happy to hear you enjoyed--sounds delicious to us! Reply Page 1 Created with Sketch. Anna Panaro June 24, 2020 Please send recipe. Thank you! Reply Page 1 Created with Sketch. 1 Reply [email protected] June 26, 2020 Hi Anna, we'd be happy to send you the recipe if you'd like, or you can send it to yourself by clicking the envelope (email) icon just below the recipe title on the recipe page. Let us know how we can be of help! Reply Page 1 Created with Sketch. [email protected] March 30, 2020 Yummy lemon bars Reply Page 1 Created with Sketch. 1 Reply [email protected] June 24, 2020 They are divine. We hope you enjoy! Reply Page 1 Created with Sketch.