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 is nutty and buttery, with a perfectly crispy texture.

Lemon-Ricotta Bars with Flax Seed Infused Crust

These lemon ricotta bars skew more on the “ISH” side of my Healthyish recipes, but are worth every bite! I cut them into small squares making them easier to grab. As a finishing touch, I dusted these bars with powdered sugar and some extra lemon zest.

These bars would taste great any time of year, but especially during peak citrus season. In North America, citrus season runs late Fall through early Spring. So, give these tasty bars a try. You’ll be so glad you did.

Looking for more dessert recipes? Try my cranberry cheese roll-ups or my cinnamon apple crumble.

Lemon-Ricotta Bars with Flax Seed Infused Crust, Healthyish
Lemon-Ricotta Bars with Flax Seed Infused Crust, Healthyish
Lemon-Ricotta Bars with Flax Seed Infused Crust

Lemon Ricotta Bars

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  • 3/4 cup unsalted butter
  • 3/4 cup cane sugar
  • 1 teaspoon 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


  • 8×8 inch glass baking dish
  • 2 mixing bowls
  • saute pan


  • Preheat oven to 350°F .
  • Line an 8×8-inch glass baking dish with parchment paper. Set aside.

Prepare the 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 ap 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 the 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.
  • 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