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