Lemon-Ricotta Bars with Flax Seed Crust

Lemon-Ricotta Bars with Flax Seed Infused Crust

Light, airy and tangy are a few words I’d use to describe these Healthyish Lemon-Ricotta Bars. The smooth, tart filling melts in your mouth and has the perfect amount of lemon flavor. While the crust simultaneously gives a nutty, buttery, and crispy deliciousness that tastes oh-so-good with the filling.

These lemon-ricotta bars skew more on the “ISH” side of our Healthyish recipes but are totally worth every bite! I cut mine into small squares and dust them with powdered sugar and lemon zest as a finishing touch.

Fun Fact: Citrus season runs late Fall through early Spring in North America!

Lemon-Ricotta Bars with Flax Seed Infused Crust, Healthyish

What You’ll Need: Makes about 12 bars


  • 3/4 cup unsalted butter
  • 3/4 cup cane sugar
  • 1 tsp vanilla extract
  • 1 tablespoon ground flax seeds
  • 1 1/2 cups all-purpose flour
  • Pinch of salt


  • 1 cup whole milk ricotta
  • 4 eggs
  • 3 tablespoons of all-purpose flour
  • 1 1/3 cup cane sugar
  • ¾ cup fresh lemon juice
  • Zest from 2 lemons
  • Pinch of salt
Lemon-Ricotta Bars with Flax Seed Infused Crust, Healthyish


  • Preheat oven to 350°F and line an 8-inch square baking pan with parchment paper. Set aside.
  • Prepare crust: Cook butter in a saucepan over medium heat until fully melted.
  • Pour melted butter into a large mixing bowl and let cool for a few minutes.
  • Add cane sugar, vanilla, salt and flax seeds; whisk until smooth.
  • Fold in flour ½ cup at a time.
  • Press dough evenly into bottom of prepared baking pan. Bake the crust for 20 minutes at 350 degrees.
  • Prepare Filling: Whisk ricotta, eggs, sugar, and flour in medium sized mixing bowl.
  • Next, you’ll stir in lemon zest, lemon juice, and a pinch of salt.
  • Reduce oven temperature to 325° F.
  • Pour filling into warm crust.
  • Bake until filling feels firm when lightly touched, about 55 minutes. I used a ceramic baking dish, so the thermal transfer is slower than if you’d use glass or metal. So always keep an eye on your bars. I would check them at 30 minutes if you use glass and cook accordingly.

Cool to room temperature for 1-2 hours.

Finish with a dusting of powdered sugar and lemon zest

Lemon-Ricotta Bars with Flax Seed Infused Crust, Healthyish


Sarah Thomas-Drawbaugh

Author: Sarah Thomas-Drawbaugh

Sarah Thomas-Drawbaugh is a recipe developer and creator of the brand, Healthyish Foods®. Sarah makes plant-based, fish and chicken recipes that are simple and delicious. Her work can be seen in Healthy-ish by Bon Appetit and Bon Appetit Magazine (digital), Women’s Health Magazine (digital) and Mind Body Green. Sarah is a Pittsburgh, PA native but currently lives in Vail, Colorado with her husband, Dan and rescue dog, Graci!

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