Lemon-Ricotta Bars

Good recipe but why is there no grams I hate using measuring cups. Gram scale is so much easier

I made these for a gathering with friends. OMG, they are THE BEST lemon bars ever! Not too sweet, tart and very lemony! They received raves!

I made the crust according to directions, and it came out too hard and thick, not at all in keeping with the delicate lemon-ricotta filling. Next time I will eliminate a 1/2 cup of flour from the dough ingredients. I think this will make the crust more crumbly, and it will be a smaller amount so that the crust will not be as thick. The filling is to die for with Meyer lemons, but also really good with regular lemons. The second time I made the recipe, I used 10 oz. ricotta and an extra egg, kept everything else the same, to make the filling just a little higher.

I would like to make this recipe and have seen in some lemon ricotta cakes the use of lemoncello. If I reduce the amount of lemon juice and add lemoncello, will the recipe still taste ok?

I made these for the first time last night. We had shrimp and grits for dinner and I needed a light dessert. I was wonderful, great flavor. I only negative comment I got was that the crust was hard...everyone ate it but it was a little hard to put a fork through. Did I make it too thick? I used the size pan suggested. Then I thought, perhaps, it was meant to be cookie like. Your comments would be appreciated. Thank you

These are amazing, so good and so easy. The ricotta adds a softening and fluffing to a traditional lemon bar and cuts the cloying sweetness without too much interference. These do start sweet but end with a fantastic pure lemon intense tang. Please, don't think of it as a crust as in pie. Instead think of it as a cookie as in shortbread. I was shocked at no ice water until I realized this. Upon first pulsing it looked dry (I was wrongly thinking to leave butter chunks like with pie dough.) With a second spin in the food processor, the butter became integrated and it formed the cornmeal colored sand as described. Then just sprinkle in and press in pan. Oops, I forgot to press up sides so I baked the crust 5 minutes longer. No matter, it came out fine with the curd on top. I'd chill it a bit to set. In summer here in hot weather it needed it or too soft and messy. So great. Will make again and again. This will feed a lot because it is so rich. Cut with a knife dipped in hot water and dried, in order to get a clean cut.

I will have to try this recipe. I made a Lemon & Riccota Cake and loved it! My experience with the cake is on vittlesandvinos.com

Well...I am thinking my butter was too soft, because my dough was not crumbly, it was ploppy and as I poured my filling in after the prebake, the entire crust came up, so goodness knows what headed our way. Likely something tasty, but not for company. These are often my son's favorite desserts :( Any other clue as to this perplexing occurrence? I was so excited to try these; my traditional lemon squares are devine. :( Thx.

Absolutely amazing!! I myself am a fussy dessert eater as I don't like to eat anything that tastes like a mouthful of sugar. This recipe did not disappointment. After reading all the comments I embarked on making this yesterday & I honestly was still eating it up until I went to bed. Since finding fresh ricotta is nearly impossible to find in my area I followed advice to drain store bought ricotta (actually overnight) & was glad I did as allot of liquid drained. At first I was concerned about using powered sugar in the crust but I followed the recipe exactly as written (I did double the filling) & there is nothing I would change, it came out absolutely wonderful. There was just enough tartness in the filling to satisfy a sweet tooth without causing a sugar-rush !!
Using the parchment made removal from the pan so easy and kept the crust very crisp. I only encountered one glitch & that was in making the dough. My food processor, which required a replacement blade (we all know which brand I am talking about), caused me concern when processing the dough it would not mix properly. After dumping the unprocessed dough into another bowl and using a "hand" pastry cutter I was able to achieve good results (but I did add a few drops of ice water). This I think was a mistake as even the few drops made it less crumbly & difficult to work with. I stressed through the process thinking the crust would be soggy, it was NOT. Next time I will simply use the old fashion by hand method. I do believe the replacement blade I received isn't a proper fit as too much butter got stuck underneath the blade and I've used food processors since invented. If anyone has had the same experience let the manufacturer know as I did via email.
Thank you for this great recipe, as I mentioned "I would not change a thing". It is a WINNER. Food52 is my go-to-site for recipes and everything kitchen/home.

Can you freeze these?

Luscious! And so light with the ricotta. I used gluten free all purpose mix in place of 1c. flour in crust with 3/4c. toasted ground walnuts which worked beautifully! Also used the gluten free mix in the filling, along with tons more lime zest & juice than lemon. A keeper! Thank you Kukla for kick starting our summer!

Amazing recipe!! I made it about 3 weeks ago and I'm going to make it again, maybe with a bit more lemon zest, to give it an extra edge

I made these, they're so delicious! My husband and I were going to share them, but ended up eating them all ourselves. I'm too ashamed to admit the timeframe for that...but it didn't take us long.

These are divine! Since Meyer lemons are ripe for picking here in Houston in January, used a 50-50 mix of standards and Meyer, which worked very well.

Taste was awesome. Next time, I'll cut down sugar (was a tad too sweet) and add baking time for both the crust and the curd.

my friend and i made these this afternoon and they were PERFECT. yum! thank you :)

Made these for Easter, huge hit! Creamy, lemony, everything you want after a Easter dinner. Will be making again!

Absolutely lovely recipe! I used key limes instead of lemons - wowzers! Amazing! I have a deep high sided pan so I ended up doubling just the filling part of the recipe and it was perfect. Thank you so much for this recipe!

Can you use silicone sheets instead of parchment paper?

the ricotta in these really contributes to the amazing texture. i had more filling than could fit in the pan over the prepared crust so i filled a ramekin and ended up having almost a lemon soufflé which lasted no longer than 10 minutes out of the hot oven. trust be told, i almost liked the filling by itself, without the extra calories but both were delightful, flavorful and will be made again and again, as lemons permit.