Tangy lemon and ricotta bars


Recipe may contain milk and lactose.

Half slice, half cheesecake, this lemony dessert is easy to whip up and a crowd pleaser. The intense lemon hit really makes the layer of creamy ricotta above it sing!

9 Ingredients

  • 1 1/3 cups plain flour, plus 1/2 cup, extra

  • 1 1/3 cups raw caster sugar

  • 5 teaspoons finely grated lemon rind

  • 125g unsalted butter, melted

  • 300g fresh ricotta, crumbled

  • 1/2 cup thickened cream

  • 4 eggs

  • 3/4 cup fresh lemon juice

  • icing sugar mixture, to dust

3 Method Steps

  • Step 1

    Preheat oven to 180°C/160°C fan forced. Grease the base and sides of a 16 x 26cm slice pan. Line with baking paper, allowing the 2 long sides to overhang.

  • Step 2

    Combine 200g (1 1/3 cups) flour, 70g (1/3 cup) sugar and 2 tsp lemon rind in a large bowl. Make a well in the centre. Add butter

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    (125g unsalted butter, melted) and stir until mixture comes together. Press into base of prepared pan. Smooth the surface. Bake for 18 minutes or until light golden. Set aside, in pan, to cool slightly.

  • Step 3

    Place ricotta (300g fresh ricotta, crumbled), cream (1/2 cup thickened cream), eggs (4 eggs) and remaining 220g (1 cup) sugar in a large bowl. Whisk until well combined. Add the lemon juice (3/4 cup fresh lemon juice) and remaining 3 tsp rind. Sift in the 75g (1/2 cup) extra flour. Whisk until combined (there will be lumps of ricotta). Pour over base. Bake for 35 minutes or until filling is just set. Turn off oven. Leave in oven to cool, with door slightly ajar, for 5 minutes. Transfer to a wire rack to cool completely. Dust with icing sugar (icing sugar mixture, to dust). Cut into 18 pieces, to serve.

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Image by Brett Stevens

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