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Lemon-Ricotta Bars with Flax Seed Infused Crust

Lemon Ricotta Bars

Light, airy and tangy are a few words I’d use to describe these lemon ricotta bars. The smooth, tart filling melts in your mouth, and has the perfect amount of lemon flavor.
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Ingredients

Crust:

  • ¾ cup unsalted butter
  • ¾ cup cane sugar
  • 1 teaspoon vanilla extract
  • 1 tablespoon ground flax seeds
  • 1.5 cups all-purpose flour
  • ¼ teaspoon salt

Filling:

  • 1 cup whole milk ricotta
  • 4 eggs
  • 3 tablespoons all-purpose flour
  • 1 ⅓ cup cane sugar
  • ¾ cup lemon juice, fresh squeezed
  • zest from 2 lemons
  • ¼ teaspoon of salt

Equipment

  • 8x8 inch glass baking dish
  • 2 mixing bowls
  • saute pan

Instructions 

  • Preheat oven to 350°F .
  • Line an 8x8-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

Nutrition

Serving: 1serving, Calories: 485kcal, Carbohydrates: 67g, Protein: 8g, Fat: 21g, Saturated Fat: 13g, Polyunsaturated Fat: 1g, Monounsaturated Fat: 6g, Trans Fat: 1g, Cholesterol: 127mg, Sodium: 183mg, Potassium: 114mg, Fiber: 1g, Sugar: 47g, Vitamin A: 701IU, Vitamin C: 8mg, Calcium: 79mg, Iron: 2mg