ITALIAN LEMON-RICOTTA BARS

These Lemon Ricotta Bars are the kind of dessert that takes you straight back to a Nonna’s kitchen—soft, creamy, lightly sweet, and bursting with fresh lemon aroma.

No crust, no fuss—just mix, bake, and dust with powdered sugar.

Perfectly imperfect, rustic squares that melt in your mouth with every bite.

DOWNLOAD PDF OF LEMON-RICOTTA BARS RECIPE HERE:

LemonRicottaBars

⏱️ Cooking Time & Servings

• Prep Time: 10 minutes
• Bake Time: 40–45 minutes
• Cooling Time: 1 hour
• Servings: 9–12 squares

🛒 Ingredients

• 2 cups (500 g) fresh ricotta cheese
• 1/2 cup (120 ml) heavy cream
• 1/2 cup (100 g) granulated sugar
• 1/2 cup (70 g) potato starch (or cornstarch as substitute)
• 3 large eggs
• 1 tsp vanilla extract (or 1 packet vanillina)
• Zest of 1 lemon (organic preferred)
• Powdered sugar, for dusting

👩‍🍳 Instructions

1. Preheat oven to 340°F (170°C).
   Line a square baking pan (8×8 inch) with parchment paper.
2. Mix the batter
   In a large bowl, combine ricotta, heavy cream, and sugar.
   Mix until smooth and creamy.
3. Add remaining ingredients
   Add eggs one at a time, mixing well after each addition.
   Stir in potato starch, vanilla, and lemon zest.
4. Pour & bake
   Pour the mixture into the prepared pan and level gently.
   Bake for 40–45 minutes, until lightly golden on top and set in the center.
5. Cool completely
   Let it cool in the pan, then transfer and chill slightly for cleaner cuts.
6. Cut & finish
   Cut into rustic squares (don’t worry about perfect edges 😉).
   Dust generously with powdered sugar before serving.

💡 Tips & Tricks

• Use well-drained ricotta for the best texture (very important!).
• Don’t overbake—the center should stay slightly soft and creamy.
• Chill before cutting for cleaner squares, but serve at room temp for best flavor.
• For extra aroma, add a few drops of lemon extract.
• Rustic look = charm: uneven cuts and cracks make it more authentic!

🥗 Nutritional Facts (per serving – approx.)