Pin These Ricotta Lemon Bars are my answer when I want something bright and creamy that still feels special for gatherings. The buttery shortbread crust balances the tangy, luscious ricotta-lemon filling, creating a dessert that always disappears at parties or afternoon teas.
I first baked these for a spring brunch when I wanted something lighter than a classic cheesecake. Now it is the first treat I think of when lemons are at their peak and friends come over.
Ingredients
- All-purpose flour: helps create a tender base and lightly thickens the filling. Choose unbleached flour for a fluffier result
- Granulated sugar: brings sweetness and moisture to both layers. Use fresh sugar for the best texture
- Unsalted butter: gives the crust its rich melt-in-your-mouth taste. Cold butter is key for a crumbly, perfect bite
- Salt: balances out sweetness and brings depth. Opt for fine sea salt for even mixing
- Whole milk ricotta cheese: makes the filling ultra creamy without heaviness. Look for ricotta that is smooth and not watery
- Large eggs: are essential for setting the filling. Always use fresh eggs for the richest color and structure
- Lemon zest and fresh lemon juice: provide bright tang and fragrance. Always zest before juicing and pick firm, glossy lemons
- Vanilla extract: rounds out the flavors and adds a warm undertone. Go for pure extract for best results
- Powdered sugar for dusting: is optional but gives a pretty, bakery-style look. Sift just before serving for a clean finish
Instructions
- Preheat the Oven and Prepare the Pan:
- Set your oven to 350°F or 175°C. Line your pan with parchment paper making sure there is extra hanging over the sides. This will help you lift out the bars without sticking or breaking
- Make the Crust:
- Combine the flour sugar and salt in a medium bowl. Add cubed cold butter and use a pastry blender or fork to cut it in until you have pea-sized crumbs. Press this buttery mixture firmly into the bottom of your prepared pan using your fingertips or the flat bottom of a measuring cup for an even layer
- Blind Bake the Crust:
- Slide the pan into your preheated oven and bake for about fifteen to eighteen minutes until the edges are just turning a light golden color. This ensures the base stays crisp after the filling goes on. Remove the pan and let it cool slightly while you make the filling
- Mix the Ricotta Lemon Filling:
- In a large bowl whisk the ricotta until it is smooth and creamy. Add the eggs sugar flour zest lemon juice vanilla and a pinch of salt. Whisk well making sure you have no lumps and the mixture is even
- Fill and Smooth:
- Pour the ricotta lemon batter over your warm crust. Gently tilt the pan to help it spread or use a spatula to level the surface for a uniform bake
- Bake to Perfection:
- Return the pan to the oven. Bake for around twenty to twenty-two minutes. The edges should look set but the very center may still jiggle a little. This will finish setting as it cools
- Cool and Chill Thoroughly:
- Allow the pan to cool to room temperature. Then move it to the fridge for at least two hours. The chilling firms up the filling and makes slicing clean and easy
- Slice and Serve:
- Use the overhanging parchment to lift the bars from the pan. Dust the top with powdered sugar. Use a sharp knife to cut into squares wiping the blade between cuts for neat edges
Pin Ricotta is my secret weapon for a creamy finish without heaviness. My kids started calling these sunshine bars because of the bright color and happy lemon scent that fills the kitchen.
Storage Tips
Ricotta Lemon Bars need to be stored in the fridge since the filling is rich and perishable. Stack them in an airtight container with parchment between layers to keep the edges tidy. They retain their texture and flavor for up to four days and taste even better on day two after the citrus notes intensify. Avoid freezing as the filling can become grainy when thawed.
Ingredient Substitutions
You can swap in half mascarpone for the ricotta if you crave a richer texture or use a bit of goat cheese for complexity. Regular lemons work best but if Meyer lemons are in season their sweet floral zest makes a gorgeous twist. For a gluten free version substitute your favorite gluten free blend for the crust and add a touch more butter if needed for binding.
Serving Suggestions
Serve chilled for the creamiest texture. For a festive platter add fresh raspberries and candied lemon slices on the side. These bars are lovely with black tea or a sparkling dessert wine and make a stunning finish to a brunch or shower.
Cultural Context
Lemon bars are a classic American bake but the addition of ricotta gives a subtle nod to Mediterranean cheesecakes. That creamy filling reminds me of the Italian cheesecakes my grandmother made but with a lighter finish and more citrus punch.
Seasonal Adaptations
Add a layer of fresh blueberries or blackberries before baking when berries are sweet and abundant. Use Meyer lemons in late winter for a floral twist. Substitute orange zest for a honeyed variation in citrus season.
Success Stories
A friend made these for a baby shower and said every single bar disappeared long before the cupcakes. My family requests these now at every spring gathering. The bars are reliable and will win you fans wherever you take them.
Freezer Meal Conversion
Although best fresh if you must freeze these bars do it before dusting with powdered sugar and wrap tightly in plastic. Thaw in the fridge before slicing. The texture can soften a bit but the flavor holds up.
Pin I tried to shortcut chilling once and ended up with gooey edges everywhere. Trust me a little patience makes all the difference for serving these picture perfect bars.
Recipe Q&A
- → How do I ensure a tender crust?
Use cold, cubed butter and mix until crumbly. Press gently to keep the base light and flaky.
- → Can I substitute mascarpone for ricotta?
Yes, swapping half the ricotta for mascarpone adds extra richness and creaminess to the bars.
- → Is it important to chill before slicing?
Chilling fully sets the filling, making clean slices and a smooth texture much easier.
- → What pairs well with these bars?
They're delightful with chilled Moscato or Earl Grey tea. Add a side of fresh berries for extra brightness.
- → Can I make these gluten-free?
Swap the regular flour with a gluten-free 1:1 baking blend for a similar texture and flavor.