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Lemon Ricotta Bars

  • Desserts
  • Farmer Favorite
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Serving Yield 16

Get Your Lemon On! These bars from Living, Learning, Eating are incredible!

By: Dinai at Living, Learning, Eating



  • 1.75 c. unbleached all-purpose flour
  • 0.67 c. confectioner’s sugar
  • 0.25 c. cornstarch
  • 0.75 tsp. salt
  • Zest of 2 large lemons
  • 0.75 c. softened butter, sliced


  • 1 c. fresh whole milk ricotta, drained (if you don’t have cheesecloth, you can use a colander lined with coffee filters)
  • 4 large Pete and Gerry’s Organic Eggs, beaten
  • 1.33 c. granulated sugar
  • 3 Tbsp. unbleached all-purpose flour
  • Zest of 2 large lemons
  • Lemon juice from 3 large lemons, strained (~2/3c. liquid)
  • 0.25 tsp. salt


Step 1

Line a 9×9 inch baking dish with parchment paper.

Step 2

Butter the paper.

Step 3

In a food processor, pulse the flour, confectioner’s sugar, cornstarch, lemon zest, and salt (for the dough only).

Step 4

Add the softened butter and blend. Once it’s blended, pulse the mixture until it’s pale yellow and crumbly.

Step 5

Sprinkle the mixture into the lined pan and press it firmly down into an even layer.

Step 6

Refrigerate for at least 30 minutes.

Step 7

Bake the crust at 350F in the middle rack of a preheated oven for ~30 minutes, or until light golden brown.

Step 8

Meanwhile, make the filling. Whisk the drained ricotta, beaten eggs, sugar, and flour in a medium bowl.

Step 9

Mix in the lemon zest, lemon juice, and salt. Blend well.

Step 10

Reduce the oven temperature to 325F.

Step 11

Stir the filling mixture again, then pour onto the warm crust.

Step 12

Bake for 30 minutes, or until the filling feels firm when touched gently.

Step 13

Cool the pan on a wire rack for at least 2 hours, until it’s at room temperature.

Step 14

Transfer to a cutting board and fold down the parchment paper.

Step 15

Cut into bars. Between each cut, wipe the knife clean to prevent sloppy lines.

Optional: Dust with confectioner’s sugar.

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