A few years ago, I fell in love with the Lemon Ricotta Bar recipe by Kukla. The ricotta offsets the citrus from the lemon and the acidity of the strawberries so well, it will make you blow your socks off. I know I recommend many dessert pairings with coffee, but I prefer to eat these with and a few fresh berries and a nice cup of tea. These Strawberry Lemon Ricotta Bars are so easy to bake that I use all of my will power to resist baking these every week.
Yields approximately 18 2-inch squares
1 hrPrep Time
1 hrCook Time
2 hrTotal Time
- Strawberry lemon ricotta bars
- ADAPTED FROM: Lemon Ricotta Bars by Kukla
- TOTAL PREP TIME: approximately 2 hours
- YIELD: approximately 18 2-inch squares
- 1 3/4 cups unbleached all-purpose flour
- 2/3 cup confectioners' sugar
- 1/4 cup cornstarch
- 1 tablespoon lemon zest
- 3/4 teaspoon salt
- 12 tablespoons unsalted butter (1 1/2 sticks), cut into 1-inch pieces, slightly softened plus extra for greasing pan
- 8oz (1 cup) fresh whole milk Ricotta, drained
- 4 large room temperature Eggs, beaten
- 1 1/3 cups Granulated Sugar
- 5 tablespoons Unbleached All-purpose Flour
- 1 1/2 tablespoons Cornstarch
- 3 tablespoons Lemon Zest
- 6 tablespoons Lemon Juice, strained
- 1/2 cup pureed/strained Strawberries
- 1/4 teaspoon Salt
- 2-4 drops of Red Food Dye (optional for pinker color)
- Adjust oven rack to middle position and heat oven to 350 degrees.
- Using a pastry brush, lightly butter a 13-by-9-inch baking dish and line with one sheet parchment paper. Butter paper, then lay second sheet crosswise over it.
- Pulse flour, confectioner's 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. You can also use a pastry blender if you don't have a food processor (it's a great arm workout).
- 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
- Bake until light golden brown, about 20 minutes. Set aside to cool.
- Whisk ricotta, eggs, sugar, flour, and cornstarch in medium bowl, then stir in lemon zest, juice, pureed strawberries, and salt to blend well. Reduce oven temperature to 325 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.
- Transfer to cutting board, fold paper down, and cut into bars, wiping knife or pizza cutter clean between cuts.
- Dust with confectioner's sugar and garnish with fresh berries just before serving.
Adapted from Lemon Ricotta Bars by Kukla
I’m still waiting for Chicago to realize it’s Spring and it should STOP BEING COLD. So I’m going to leave you with my sort of grumpy/angsty Daria gif:
Crossing my fingers and toes for permanent warmer weather next week.