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Lemon Ricotta Squares
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Lemon Ricotta Squares

Vibrant, light and tasty, these delicious Lemon Ricotta Squares are a great treat for Easter and Mother’s Day…
Prep Time40 minutes
Cook Time1 hour
Passive Time4 hours
Servings: 24 squares
Author: Francine Lizotte
Course: Dessert, Snack
Cuisine: North American
Keyword Baking, Easter, Kids Recipes, Low Sodium/No Sodium

Ingredients

SHORTBREAD CRUST

  • 2 cups unbleached all-purpose flour, sifted
  • 1/2 tsp. ground Himalayan pink salt, sifted
  • 1 cup (8 oz.) unsalted butter, melted
  • 1/2 cup granulated sugar
  • 2 tsp. pure vanilla extract

FILLING

  • 5 large free-range eggs, room temperature
  • 1 cup granulated sugar
  • 1 1/2 cups ricotta cheese, room temperature
  • 1/2 tbsp. pure vanilla extract
  • 4 tbsp. unbleached all-purpose flour, sifted
  • 1 pinch ground Himalayan pink salt
  • 2 tbsp. lemon zest
  • 2/3 cup freshly squeezed lemon juice tips & tricks
  • powdered sugar as needed, for dusting tips & tricks

Directions

SHORTBREAD CRUST

  • Preheat oven to 325ºF. Line bottom and sides of 9x13-inch greased baking dish with parchment paper, greased as well; set aside.
  • In a bowl, add flour and salt; whisk well and set aside.
  • In a medium bowl, add butter, sugar, and vanilla extract; stir. Add dry ingredients and stir until well combined.
  • Drop dough into the prepared baking dish. Press down firmly, making sure the dough is spread out evenly. Using a fork, poke the top multiple times.
  • Transfer to the preheated oven and bake for 20 minutes or until the edges are lightly browned.
  • Remove to a wire rack and allow to cool while making the filling.

FILLING

  • In the bowl of a stand mixer, add eggs and sugar. Using the whisk attachment, process on medium speed until light and somewhat fluffy.
  • Add ricotta cheese and pure vanilla extract; process until blended, about 1 minute.
  • Add flour, salt, and lemon zest. Process on low speed at first, and when incorporated, increase back to medium.
  • While the machine is running, add lemon juice; clean the sides and the bottom of the bowl.
  • Pour filling on cooled crust and carefully transfer to 325ºF preheated oven. Bake for 35 to 40 minutes or until the filling is set and no longer jiggles.
  • Place it on a wire rack for a couple hours to allow it to cool completely. Cover and transfer to the fridge for at least 2 hours.
  • Before serving, sprinkle on some powdered sugar. Makes 24 squares.