Lemon-Ricotta Bars

I am not sure about the reason but when I saw this recipe on food52, I decided to make it immidiately. It could be the ricotta that made me try. We don’t have ricotta in Turkey. Instead of ricotta we have lor. When I was back from Ayvalik, I have started using lor frequently and keeping in mind the ricotta. I also had a chance to taste ricotta in US, and I couldn’t see the difference. All these experiences lead me to this recipe 🙂

I was quite happy with the result. It was delicious and sour. One of my friend told me that these bars were like a cheesecake. And we were agree that the chocolate sauce could go well with the bars.

The recipe also special for me because when I tried to cook it for the first time, I was succesful. This means description and rate of the ingredients are good.


For the crust: 1 3/4 cups all-purpose flour, 2/3 cup confectioners’ sugar, 1/4 cup cornstarch, 1 tablespoon lemon zest, 3/4 teaspoon salt, 1 1/2 sticks unsalted butter (extra for greasing pan)

For Lemon-Ricotta Filling: 1 cup fresh whole milk ricotta, 4 eggs, 1 1/3 cups granulated sugar, 3 tablespoons all-purpose flour, 2 tablespoons lemon zest, 2/3 cup lemon juice from 3-4 lemons, 1/4 teaspoon salt.

  1. To make the crust: Adjust oven rack to middle position and heat oven to 175 degrees.
  2. Using a pastry brush, lightly butter a 13-by-9-inch baking dish and line with one sheet parchment paper.
  3. Pulse flour, confectioners’ sugar, cornstarch, lemon zest and salt in food processor.
  4. Add butter and process to blend; then pulse until mixture is pale yellow and resembles coarse meal.
  5. Sprinkle mixture into lined pan and, press firmly with fingers into even layer over entire pan bottom and about 1/2-inch up sides.
  6. Refrigerate for 30 minutes, and then bake until light golden brown, about 20 minutes.
  7. To make the filling: Whisk Ricotta, eggs, sugar, and flour in medium bowl, then stir in lemon zest, juice, and salt to blend well.
  8. Reduce oven temperature to 150 degrees.
  9. Stir filling mixture before pouring into warm crust.
  10. Bake until filling feels firm when touched lightly, about 30 minutes.
  11. Transfer pan to wire rack; cool to room temperature, at least 2 hours.
  12. Dust with confectioner’s sugar.







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