Guessipes

Rosemary Ricotta Lemon Bars

Posted by Alana on

After making a full ricotta-themed meal (appetizer, main, dessert) with the best ricotta ever (no exaggeration), I had exactly 2/3 cup of ricotta left. I figured that was the perfect amount to mix into lemon bars for a little creaminess to smooth out the lemony tang. I also used rosemary in the shortbread crust to round out my “sophisticated” lemon bars.

Guessipe

CRUST

  • 2 sticks butter, softened
  • 1/2 cup sugar
  • 1 tsp salt
  • 2 cups flour
  • 2 TBSP fresh rosemary, chopped

FILLING

  • 3 TBSP lemon zest
  • 1 cup lemon juice
  • 2/3 cup ricotta
  • 6 eggs
  • 1 1/2 cups sugar
  • 1/2 cup flour
  • 1/2 tsp salt

Cream the butter and sugar together in a mixer.

Rosemary Ricotta Lemon Bars cream butter and sugar

In a bowl, whisk together the salt, flour, and rosemary. Add to the mixer and mix on low until just combined.

Rosemary Ricotta Lemon Bars mix in whisked dry ingredients

Press into a greased 9×13-inch baking pan. Bake at 350 degrees F for 25 minutes.

Rosemary Ricotta Lemon Bars bake crust

While the Crust is baking, put all Filling ingredients in the mixer. Mix on low until smooth.

Rosemary Ricotta Lemon Bars mix topping ingredients

Pour over the baked crust. Bake at 350 degrees F for 24 minutes.

Rosemary Ricotta Lemon Bars add topping and bake

Allow to cool to room temperature, then refrigerate for at least an hour before cutting into squares to serve.

Rosemary Ricotta Lemon Bars