These Zesty Lemon Ricotta Bars are a delightful dessert that offers a perfect balance of creamy texture and bright, tangy lemon flavor, all encased in a tender, cake-like base and topped with a golden, slightly crumbly crust. The image prominently displays several square-cut bars on a dark plate, showcasing their distinct layers: a vibrant yellow top crust with a hint of toasted sugar, a soft, pale yellow cake layer, and a creamy white ricotta filling nestled in the middle. The visible speckles on the top suggest a textured, possibly slightly crunchy, finish. These bars are a comforting and elegant treat, ideal for dessert, a sweet snack with coffee, or as a lovely addition to a brunch spread. Their individual portioning also makes them convenient for serving.
Ingredients:
For the Base/Crust:
- 2 cups (240g) all-purpose flour
- 1 ½ cups (300g) granulated sugar
- 1 cup (2 sticks / 226g) unsalted butter, cold and cut into small cubes
- 1 teaspoon baking powder
- ½ teaspoon salt
- 1 tablespoon lemon zest (from about 2 lemons)
For the Ricotta Filling:
- 1 cup (240g) ricotta cheese
- 1 large egg
- ½ cup (100g) granulated sugar
- 2 tablespoons fresh lemon juice
- 1 teaspoon vanilla extract
Equipment:
- 9×13 inch (23×33 cm) baking pan
- Parchment paper
- Large mixing bowl
- Pastry blender or food processor (for the crust)
- Medium mixing bowl
- Whisk
- Rubber spatula
- Measuring cups and spoons
Instructions:
- Prepare the Crust Mixture:
- Preheat your oven to 350°F (175°C).
- Lightly grease a 9×13 inch baking pan and line it with parchment paper, leaving an overhang on the sides to help lift the bars out later.
- In a large mixing bowl, whisk together the all-purpose flour, 1 ½ cups granulated sugar, baking powder, salt, and 1 tablespoon lemon zest.
- Add the cold, cubed unsalted butter to the dry ingredients. Using a pastry blender, your fingertips, or a food processor, cut the butter into the flour mixture until it resembles coarse crumbs. This will form both the base and the top layer of the bars.
- Press the Base:
- Reserve about 1 ½ cups of the crumb mixture for the topping.
- Press the remaining crumb mixture evenly and firmly into the bottom of the prepared 9×13 inch baking pan. Use the bottom of a glass or your hands to create a compact, even layer.
- Partially Bake the Base:
- Bake the pressed crust in the preheated oven for 15-20 minutes, or until the edges are lightly golden. This helps to create a firm base and prevents the crust from becoming soggy once the filling is added.
- Remove from the oven and set aside while you prepare the filling.
- Prepare the Ricotta Filling:
- In a medium mixing bowl, combine the ricotta cheese, large egg, ½ cup granulated sugar, 2 tablespoons fresh lemon juice, and 1 teaspoon vanilla extract.
- Whisk until the mixture is smooth and well combined. Ensure there are no lumps of ricotta.
- Assemble and Bake the Bars:
- Pour the ricotta filling evenly over the partially baked crust in the pan. Gently spread it to cover the entire surface of the crust.
- Evenly sprinkle the reserved 1 ½ cups of crumb mixture over the top of the ricotta filling. This will form the top crust of the bars.
- Return the baking pan to the oven and bake for an additional 30-35 minutes, or until the top crust is golden brown and the ricotta filling is set. A slight jiggle in the center is acceptable, as it will continue to set as it cools.
- Cool and Slice:
- Once baked, remove the pan from the oven.
- Let the bars cool completely in the pan on a wire rack before attempting to slice them. Cooling completely is crucial for the filling to set and for clean slices. This may take 2-3 hours, or you can refrigerate them for an hour to speed up the process.
- Once cooled, use the parchment paper overhang to lift the entire slab of bars out of the pan.
- Place on a cutting board and slice into 24 even squares or rectangles.
- Serve:
- These Zesty Lemon Ricotta Bars are delicious served chilled or at room temperature. They make a wonderful dessert or a delightful snack, and their vibrant lemon flavor is a refreshing treat. Store any leftover bars in an airtight container in the refrigerator for up to 3-4 days.