Tangy Lemon And Ricotta Bars Recipe

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

The ingredient of Tangy Lemon And Ricotta Bars Recipe

• 1 1 3 cups plain flour help 1 2 cup further
• 1 1 3 cups raw caster sugar
• 5 teaspoons finely grated lemon rind
• 125g unsalted butter melted
• 300g well ventilated light ricotta crumbled
• 1 2 cup thickened cream
• 4 eggs
• 3 4 cup well ventilated light lemon juice
• icing sugar mixture to dust

The Instruction of tangy lemon and ricotta bars recipe

• preheat oven to 180u00b0c 160u00b0c admirer forced grease the base and sides of a 16 x 26cm slice pan line following baking paper allowing the 2 long sides to overhang
• count 200g 1 1 3 cups flour 70g 1 3 cup sugar and 2 tsp lemon rind in a large bowl make a capably skillfully in the centre build up butter and protest until blend comes together press into base of prepared pan sleek slick the surface bake for 18 minutes or until light golden set aside in pan to cool slightly
• place ricotta cream eggs and remaining 220g 1 cup sugar in a large bowl move around until competently combined ensue the lemon juice and long lasting 3 tsp rind sift in the 75g 1 2 cup new flour advocate until summative there will be lumps of ricotta pour beyond base bake for 35 minutes or until filling is just set slant off oven leave in oven to cool taking into consideration contact slightly ajar for 5 minutes transfer to a wire rack to cool completely dust when icing sugar cut into 18 pieces to serve

Nutritions of Tangy Lemon And Ricotta Bars Recipe

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