These “Lemon Ricotta Bars” are a delightful and refreshing dessert, clearly depicted in the image as golden, square-cut treats with a distinct white layer of creamy filling. The image highlights several individual bars arranged on a dark plate, showcasing their perfect square shape and inviting golden-brown top crust, which appears lightly speckled, possibly from baked sugar or a fine crumb. Each bar reveals a tantalizing cross-section: a bright yellow cake-like layer sandwiching a pristine white, creamy center. This white layer is indicative of a luscious ricotta cheese filling, providing a wonderful contrast in both color and texture to the lemony cake layers. The overall impression is one of elegance and lightness, making these bars ideal for spring or summer gatherings, afternoon tea, or as a sophisticated yet approachable dessert. The combination of bright lemon and creamy ricotta creates a harmonious balance of tartness and richness, with a melt-in-your-mouth texture. The recipe information provided in the image explicitly lists key ingredients like “1 cup ricotta cheese,” “2 cups all-purpose flour,” and “1 ½ cups granulated sugar,” affirming the sweet, cake-like nature and the creamy ricotta core. This comprehensive recipe will guide you through preparing both the lemon cake layers and the rich ricotta filling, assembling, and baking these beautiful and delicious bars to perfection.
Ingredients:
- For the Lemon Cake/Base:
- 2 cups (240g) all-purpose flour
- 1 ½ cups (300g) granulated sugar
- 2 teaspoons baking powder
- ½ teaspoon salt
- ¾ cup (170g) unsalted butter, softened
- 3 large eggs, at room temperature
- 1 cup (240ml) milk (whole or 2%)
- Zest of 2 large lemons (about 2 tablespoons)
- 2 tablespoons fresh lemon juice
- 1 teaspoon vanilla extract
- For the Ricotta Cheese Filling:
- 1 cup (240g) ricotta cheese, well-drained if watery (whole milk ricotta recommended for best texture)
- ½ cup (100g) granulated sugar
- 1 large egg
- 1 tablespoon all-purpose flour
- 1 teaspoon vanilla extract
- Zest of 1 lemon (about 1 tablespoon)
- For Dusting/Garnish (Optional):
- Powdered sugar or additional coarse sugar for topping, as suggested by the subtle speckles on the bars in the image
- Equipment:
- 9×13-inch (23×33 cm) baking pan
- Parchment paper
- Large mixing bowls (2)
- Electric mixer (stand mixer or handheld)
- Rubber spatula
- Whisk
- Wire cooling rack
Instructions:
Part 1: Prepare the Lemon Cake Base
- Preheat Oven and Prepare Pan: Preheat your oven to 350∘F (175∘C). Lightly grease a 9×13-inch baking pan. Line the bottom with parchment paper, leaving an overhang on the sides to easily lift the bars out later. Grease the parchment paper as well.
- Combine Dry Ingredients: In a medium bowl, whisk together the 2 cups all-purpose flour, baking powder, and salt. Set aside.
- Cream Butter and Sugar: In a large mixing bowl, using an electric mixer, cream together the softened unsalted butter and 1 ½ cups granulated sugar on medium speed until light and fluffy, about 3-5 minutes. Scrape down the sides of the bowl as needed.
- Add Eggs and Flavorings: Beat in the eggs one at a time, mixing well after each addition. Stir in the lemon zest, fresh lemon juice, and vanilla extract.
- Alternate Dry and Wet Ingredients: With the mixer on low speed, gradually add the dry ingredients to the wet mixture, alternating with the milk. Begin and end with the dry ingredients. Mix only until just combined after each addition to avoid overmixing.
- Spread Half of Batter: Spread about half of the lemon cake batter evenly into the prepared 9×13-inch baking pan. This will form the bottom layer of the bars.
Part 2: Prepare the Ricotta Cheese Filling
- Combine Ricotta Filling Ingredients: In a separate medium mixing bowl, combine the 1 cup ricotta cheese, ½ cup granulated sugar, large egg, 1 tablespoon all-purpose flour, 1 teaspoon vanilla extract, and lemon zest. Whisk everything together until the mixture is completely smooth and well combined. If your ricotta cheese is particularly wet, place it in a fine-mesh sieve lined with cheesecloth and drain it for at least 30 minutes before measuring.
Part 3: Assemble and Bake the Bars
- Layer Filling: Carefully spoon the ricotta cheese filling over the lemon cake batter in the pan, spreading it gently and evenly to create the distinct white layer seen in the image.
- Add Remaining Batter: Drop spoonfuls of the remaining lemon cake batter over the ricotta filling. Gently spread it to cover as much of the ricotta layer as possible. It doesn’t need to be perfectly smooth, as it will spread during baking.
- Bake: Place the baking pan in the preheated oven. Bake for 40-50 minutes, or until the top is golden brown, the edges are set, and a wooden skewer or toothpick inserted into the cake layers comes out clean (avoid testing the very center where the ricotta filling is thickest). The image shows a beautiful golden-brown top.
- Cool: Remove the pan from the oven and place it on a wire cooling rack. Let the bars cool completely in the pan before attempting to cut them. This is crucial for the ricotta layer to set properly, ensuring clean slices.
- Cut and Serve: Once completely cooled, use the parchment paper overhang to carefully lift the entire slab of bars out of the pan. Place it on a cutting board and use a sharp knife to cut into 12-16 square bars, as seen in the image.
- Garnish (Optional): Lightly dust the cooled bars with powdered sugar or coarse sugar just before serving for an extra touch of sweetness and a rustic finish, as hinted by the image.
Tips for Success:
- Draining Ricotta: This is a critical step. If your ricotta is too watery, your filling will be runny. Place it in a fine-mesh sieve lined with cheesecloth over a bowl in the refrigerator for at least 30 minutes, or up to a few hours, to remove excess moisture.
- Room Temperature Ingredients (Cake): Ensure butter and eggs for the cake batter are at room temperature. This helps them cream together smoothly and incorporate air efficiently, leading to a lighter cake texture.
- Do Not Overmix: Especially after adding flour to the cake batter, mix only until just combined. Overmixing can develop gluten, resulting in a tough cake.
- Even Layers: Try to spread the bottom cake layer and the ricotta filling as evenly as possible to ensure uniform bars.
- Cool Completely: Patience is key! Do not attempt to cut the bars until they are completely cooled, ideally chilled for an hour or two in the refrigerator after cooling at room temperature. This ensures the ricotta filling is firm enough for clean cuts.
- Zest vs. Juice: Lemon zest provides intense lemon flavor without adding too much liquid. Use a microplane zester for fine zest.
- Storage: Store leftover Lemon Ricotta Bars in an airtight container in the refrigerator for up to 3-4 days. They are often even better the next day after the flavors have had time to meld.
- Serve Chilled or Room Temperature: These bars are delicious both chilled (which helps the ricotta layer stay firm) or at cool room temperature.
Enjoy these bright, creamy, and irresistible “Lemon Ricotta Bars”!