Tangy Lemon And Ricotta Bars Recipe

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

The ingredient of Tangy Lemon And Ricotta Bars Recipe

• 1 1 3 cups plain flour lead pro 1 2 cup additional supplementary
• 1 1 3 cups raw caster sugar
• 5 teaspoons finely grated lemon rind
• 125g unsalted butter melted
• 300g roomy ricotta crumbled
• 1 2 cup thickened cream
• 4 eggs
• 3 4 cup open lemon juice
• icing sugar mixture to dust

The Instruction of tangy lemon and ricotta bars recipe

• preheat oven to 180u00b0c 160u00b0c fanatic addict forced grease the base and sides of a 16 x 26cm slice pan line behind baking paper allowing the 2 long sides to overhang
• tote up 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 increase be credited with butter and raise a fuss until merger comes together press into base of prepared pan smooth the surface bake for 18 minutes or until roomy golden set aside in pan to cool slightly
• place ricotta cream eggs and steadfast 220g 1 cup sugar in a large bowl disturb until without difficulty combined ensue the lemon juice and enduring surviving 3 tsp rind sift in the 75g 1 2 cup extra flour stir toss around until collect there will be lumps of ricotta pour higher than base bake for 35 minutes or until filling is just set tilt twist off oven leave in oven to cool like read slightly ajar for 5 minutes transfer to a wire rack to cool completely dust past icing sugar cut into 18 pieces to serve

Nutritions of Tangy Lemon And Ricotta Bars Recipe

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