Lemon-Ricotta Bars

Course Desserts

Ingredients in this Recipe

• 1 3/4 cups unbleached all purpose flour
• 1 tablespoon lemon zest
• 1/4 cup cornstarch
• 12 tablespoons unsalted butter (1 1/2 sticks), cut into 1 inch pieces, slightly softened plus extra for greasing pan
• 2/3 cup confectioners' sugar
• 2/3 cup lemon juice from 3 to 4 large lemons, strained
• 3/4 teaspoon salt
• 4 large eggs, beaten
• 8oz (1 cup) fresh whole milk Ricotta, drained

See Full Recipe at Food52