by Kukla
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A&M's Testing Notes:
Expand CollapseKukla's Notes:
Expand• 1 3/4 cups unbleached all-purpose flour Ask a question about this ingredient
• 2/3 cup confectioners' sugar Ask a question about this ingredient
• 1/4 cup cornstarch Ask a question about this ingredient
• 1 tablespoon lemon zest Ask a question about this ingredient
• 3/4 teaspoon salt Ask a question about this ingredient
• 12 tablespoons unsalted butter (1 1/2 sticks), cut into 1-inch pieces, slightly softened plus extra for greasing pan Ask a question about this ingredient
• 8oz (1 cup) fresh whole milk Ricotta, drained Ask a question about this ingredient
• 4 large eggs, beaten Ask a question about this ingredient
• 1 1/3cups granulated sugar Ask a question about this ingredient
• 3 tablespoons unbleached all-purpose flour Ask a question about this ingredient
• 2 tablespoons lemon zest Ask a question about this ingredient
• 2/3 cup lemon juice from 3 to 4 large lemons, strained Ask a question about this ingredient
• 1/4 teaspoon salt Ask a question about this ingredient
To make the crust: Adjust oven rack to middle position and heat oven to 350 degrees.
Ask a question about this stepUsing 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.
Ask a question about this stepPulse flour, confectioners’ sugar, cornstarch, lemon zest and salt in food processor.
Ask a question about this stepAdd butter and process to blend; then pulse until mixture is pale yellow and resembles coarse meal.
Ask a question about this stepSprinkle mixture into lined pan and, press firmly with fingers into even layer over entire pan bottom and about 1/2-inch up sides.
Ask a question about this stepRefrigerate for 30 minutes, and then bake until light golden brown, about 20 minutes.
Ask a question about this stepTo make the filling: Whisk Ricotta, eggs, sugar, and flour in medium bowl, then stir in lemon zest, juice, and salt to blend well.
Ask a question about this stepReduce oven temperature to 325 degrees.
Ask a question about this stepStir filling mixture before pouring into warm crust.
Ask a question about this stepBake until filling feels firm when touched lightly, about 30 minutes.
Ask a question about this stepTransfer pan to wire rack; cool to room temperature, at least 2 hours.
Ask a question about this stepTransfer to cutting board, fold paper down, and cut into bars, wiping knife or pizza cutter clean between cuts.
Ask a question about this stepDust with confectioner’s sugar.
Ask a question about this stepThese lemon bars were almost too good to be true! The bars were creamy and rich with a healthy dose of lemon (the addition of zest to the crust is key!) and the color was so ethereal and intriguing -- I couldn't wait for the 2 hour chill time to try a bite. Thank you.
Thank you Ann for such thrilling comment! I just want to say that even a tart pan with a removable bottom is possible to line with parchment paper, and this step would help you to get the tarts very easily out. I understand that you wanted to have the fluted edges, which buttered parchment paper would provide also. Try it next time. Thanks.
These are fabulous! I needed lemon tarts for a tea and really liked the idea of adding ricotta to the filling. I used the dough in rectangular tart pans (3) and doubled the filling recipe. They took about an extra 15 minutes to cook with the extra filling but the wiggle- jiggle test helped. The corn starch in the crust made the crust light and more tender than my traditional recipe. I had a little problem getting the tart pan to release but a narrow knife around the edge helped. The filling was amazing - not sure if the added fat of the ricotta took the edge off the lemon tang, but the filling seemed to burst with intense lemon flavor without making us pucker. Thanks for sharing! Definitely a keeper!
ann, it's just this kind of comment that is so helpful to future cooks of this recipe (that includes me!)
Thanks so much for that feedback to this super recipe!
These look delicious - I can't wait to try them.
These sound wonderful. I make lemon squares, but the ricotta is a fabulous addition. they look so tender.
Hi Kukla, i'm new to 52 but you seem like a very successful and creative 52'er, given that i've marked alot of your recipes aready! these sound lovely creamy and i am going to try them for sure. I've been working on non-white flour pastries as of late, and i'm thinking i might try them in a gingersnap crust w/ candied ginger , or a whole wheat wheat germ crust w/ pecans (i have a thing for lemon and pecans). what do you think of those ideas? thnx much for this!
Thank you LE BEC FIN for such a nice comment and trusting my opinion! I think gingersnap crust and candied ginger will be a little overwhelming and I would sagest to try first a gingersnap crust with pecans and lemon zest and you can also add a couple very finely diced candied ginger to the filling. I can not help you with the wheat germ because I did not use them yet. Thanks again!
kukla, i think your advice makes perfect sense; thank you! I'll let you know what happens! congratulations again!
Many congrats on the CP!!! These are on my list to try very soon!!
Thank you Susan! Since you are a Ricotta lover as I am, hope you will like the bars.
I often fill crepes with sweet and savory Ricotta mixtures but your Lillet Kumquat Compote is a killer.
Love this recipe and plan to try it soon!! Congratulations on these well-deserved honors. ;o)
These do sound really good. Reminds me of my mothers italian cheesecake. Very nice.
Thank you sdebrango! It is really VALIUBEL WHEN ANYTHING RIMIND OUR MOM’S RECIPES.
These sound fabulous! Saved!
Francesca is the former Assistant Editor of food52 and believes you can make anything out of farro.
I just made these gems with ricotta I made yesterday. Packed with lemon flavor! I too was a little skeptical about the crust but it turned out tender and melts in your mouth, just like Kukla described! Recipe is a keeper, especially for those that love making their own ricotta cheese.