So, even after I made the Ricotta Orange Pound Cake I posted about last week, I still had ricotta cheese left-over and I didn’t want to toss it. So, I decided to make Lemon Ricotta Bars. Lemon & ricotta go together so well… If you don’t believe me try making these bars, these pancakes I posted about a few years ago or these cookies I posted right before the holidays last year. All were delish!
Lemon Ricotta Bars
For the crust:
2 cups graham cracker crumbs (15 crackers)
2 tablespoons sugar
1 stick unsalted butter, melted
For the filling:
1 cup whole-milk ricotta
4 large eggs, beaten
1 1/3 cups sugar
3 tablespoons all-purpose flour
2 tablespoons lemon zest
2/3 cup lemon juice, from 3 to 4 large lemons
1/4 teaspoon salt
Preheat the oven to 350F. Spray a 9x13x2 baking dish with nonstick cooking spray.
For the crust: Combine the ingredients for the crust in a medium bowl and mix until moistened. Press the mixture evenly in the prepared pan and about 1/4 inch up the sides of the dish. Bake in the preheated oven for 8-10 minutes, until set, and then set aside to cool.
Reduce the oven to 325F.
For the filling: Whisk the ricotta, eggs, sugar and flour in a bowl until well combined. Stir in the lemon zest, lemon juice and salt and blend well. Pour the filling into the crust and bake until filling is firm, about 30 minutes.
Let the pan cool on a wire rack, at least 2 hours. Cut into desired sized bars with a knife, wiping the knife between cuts.
Recipe adapted from Food Network and Food52
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