Lemon-Ricotta Bars


For the Crust
  • 1 3/4 cups unbleached all-purpose flour
  • 2/3 cup confectioners' sugar
  • 1/4 cup cornstarch
  • 1 tablespoon lemon zest
  • 3/4 teaspoon salt
  • 12 tablespoons unsalted butter (1 1/2 sticks), cut into 1-inch pieces, slightly softened plus extra for greasing pan
For Lemon-Ricotta Filling
  • 8oz (1 cup) fresh whole milk Ricotta, drained
  • 4 large eggs, beaten
  • 1 1/3cups granulated sugar
  • 3 tablespoons unbleached all-purpose flour
  • 2 tablespoons lemon zest
  • 2/3 cup lemon juice from 3 to 4 large lemons, strained
  • 1/4 teaspoon salt


1 _ To make the crust: Adjust oven rack to middle position and heat oven to 350 degrees.

2 _ Using a pastry brush, lightly butter a 13-by-9-inch baking dish and line with one sheet parchment paper. Butter paper, then lay second sheet crosswise over it.

3 _ Pulse flour, confectioner's sugar, cornstarch, lemon zest and salt in food processor.

4 _ Add butter and process to blend; then pulse until mixture is pale yellow and resembles coarse meal.

5 _ Sprinkle mixture into lined pan and, press firmly with fingers into even layer over entire pan bottom and about 1/2-inch up sides.

6 _ Refrigerate for 30 minutes, and then bake until light golden brown, about 20 minutes.

7 _ To make the filling: Whisk ricotta, eggs, sugar, and flour in medium bowl, then stir in lemon zest, juice, and salt to blend well.

8 _ Reduce oven temperature to 325 degrees.

9 _ Stir filling mixture before pouring into warm crust.

10 _ Bake until filling feels firm when touched lightly, about 30 minutes.

11 _ Transfer pan to wire rack; cool to room temperature, at least 2 hours.

12 _ Transfer to cutting board, fold paper down, and cut into bars, wiping knife or pizza cutter clean between cuts.

13 _ Dust with confectioner's sugar.