NONNA LIMONCELLO & RICOTTA SQUARES

Limoncello and ricotta squares are a delicious Italian dessert that combines the tart sweetness of limoncello with the creamy richness of ricotta.
These squares perfect for special occasions, tea time, or as a light and refreshing dessert after a hearty Italian meal.

Why Nonna Suggests This Recipe

1. Classic Italian Flavors: The bright, citrusy notes of limoncello pair beautifully with creamy ricotta, creating a dessert full of authentic Italian charm.
2. Perfectly Balanced: Nonna loves how this dessert strikes the perfect balance between sweet, tangy, and creamy.
3. Elegant Yet Simple: Easy to make, yet sophisticated enough to impress guests.
4. Versatile Treat: These squares are just as delightful served warm as they are chilled, making them ideal for any season.
5. Family Tradition: With every bite, you’re reminded of the sun-soaked Amalfi Coast, where limoncello originates.

Cooking Time

• Prep Time: 15 minutes
• Baking Time: 30 minutes
• Cooling Time: 1 hour
• Total Time: 1 hour 45 minutes
• Servings: 12 squares

Ingredients

For the Base:

• 1 ½ cups (180 g) all-purpose flour
• ½ cup (100 g) granulated sugar
• ½ cup (1 stick or 115 g) unsalted butter, chilled and cubed
• 1 large egg yolk
• 1–2 tbsp cold water

For the Filling:

• 1 ½ cups (375 g) ricotta cheese, well-drained
• ½ cup (120 ml) limoncello
• ½ cup (100 g) granulated sugar
• 2 large eggs
• 1 tsp vanilla extract
• Zest of 1 lemon

For Topping:

• Powdered sugar, for dusting
• Thin lemon slices or zest curls (optional, for garnish)

Step-by-Step Method

1. Prepare the Base:

1. Preheat your oven to 350°F (175°C). Grease and line an 8×8-inch baking pan with parchment paper, leaving an overhang for easy removal.
2. In a mixing bowl, combine the flour and sugar. Add the chilled butter and rub it into the dry ingredients with your fingertips until the mixture resembles coarse crumbs.
3. Stir in the egg yolk and cold water, 1 tablespoon at a time, until the dough just comes together.
4. Press the dough evenly into the bottom of the prepared pan. Prick with a fork to prevent bubbling.
5. Bake the base for 10 minutes, then set aside to cool slightly while preparing the filling.

2. Make the Filling:

1. In a large bowl, beat the ricotta cheese until smooth and creamy.
2. Add the limoncello, sugar, eggs, vanilla extract, and lemon zest. Mix until well combined and slightly thickened.

3. Assemble and Bake:

1. Pour the ricotta mixture over the pre-baked base, spreading it evenly with a spatula.
2. Bake for 25–30 minutes, or until the filling is set and slightly golden around the edges.
3. Remove from the oven and let cool to room temperature.

4. Chill and Serve:

1. Once cooled, refrigerate the dessert for at least 1 hour to firm up.
2. Use the parchment paper overhang to lift the dessert out of the pan. Slice into 12 squares.
3. Dust with powdered sugar and garnish with thin lemon slices or zest curls before serving.

Nutritional Facts (Per Square)

Tips by Nonna

1. Use Fresh Ricotta: For the creamiest texture, ensure your ricotta is fresh and well-drained.
2. Adjust Sweetness: Add a little extra sugar to the filling if you prefer a sweeter dessert.
3. Chill Completely: Cooling the dessert in the fridge helps the filling set for cleaner slices.
4. Limoncello Substitute: If you don’t have limoncello, use fresh lemon juice and zest for a non-alcoholic version.
5. Decorative Topping: Add a dollop of whipped cream or a drizzle of lemon glaze for an extra touch of elegance.

Limoncello and Ricotta Squares

Limoncello and ricotta quadrotti are a delicious Italian dessert that combines the tart sweetness of limoncello with the creamy richness of ricotta.

These quadrotti are perfect for special occasions, tea time, or as a light and refreshing dessert after a hearty Italian meal.

Print Recipe Pin Recipe

Prep Time 15 minutes mins

Cook Time 30 minutes mins

1 hour hr

Total Time 1 hour hr 45 minutes mins

Course Dessert

Cuisine Italian

Servings 12 Squares

Notes

Ingredients

For the Base:

• 1 ½ cups (180 g) all-purpose flour
• ½ cup (100 g) granulated sugar
• ½ cup (1 stick or 115 g) unsalted butter, chilled and cubed
• 1 large egg yolk
• 1–2 tbsp cold water

For the Filling:

• 1 ½ cups (375 g) ricotta cheese, well-drained
• ½ cup (120 ml) limoncello
• ½ cup (100 g) granulated sugar
• 2 large eggs
• 1 tsp vanilla extract
• Zest of 1 lemon

For Topping:

• Powdered sugar, for dusting
• Thin lemon slices or zest curls (optional, for garnish)

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Step-by-Step Method

1. Prepare the Base:

1. Preheat your oven to 350°F (175°C). Grease and line an 8x8-inch baking pan with parchment paper, leaving an overhang for easy removal.
2. In a mixing bowl, combine the flour and sugar. Add the chilled butter and rub it into the dry ingredients with your fingertips until the mixture resembles coarse crumbs.
3. Stir in the egg yolk and cold water, 1 tablespoon at a time, until the dough just comes together.
4. Press the dough evenly into the bottom of the prepared pan. Prick with a fork to prevent bubbling.
5. Bake the base for 10 minutes, then set aside to cool slightly while preparing the filling.

---

2. Make the Filling:

1. In a large bowl, beat the ricotta cheese until smooth and creamy.
2. Add the limoncello, sugar, eggs, vanilla extract, and lemon zest. Mix until well combined and slightly thickened.

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3. Assemble and Bake:

1. Pour the ricotta mixture over the pre-baked base, spreading it evenly with a spatula.
2. Bake for 25–30 minutes, or until the filling is set and slightly golden around the edges.
3. Remove from the oven and let cool to room temperature.

---

4. Chill and Serve:

1. Once cooled, refrigerate the dessert for at least 1 hour to firm up.
2. Use the parchment paper overhang to lift the dessert out of the pan. Slice into 12 squares.
3. Dust with powdered sugar and garnish with thin lemon slices or zest curls before serving.

Keyword limoncello and ricotta squares

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