Key Lime Ricotta Bars
I need a sweet. I found a recipe for Lemon Ricotta Bars on Food52.com that called for 1 cup of fresh ricotta. That is exactly what I have leftover from the lasagna roll ups I made yesterday. Perfect. Of course I am out of lemons but I do have a big bag of Key Limes, citrus for citrus, works for me.
1¾ cups unbleached all-purpose flour
2/3 cup confectioners’ sugar
¼ cup cornstarch
1 tbs Key Lime zest
¾ tsp salt
12 tablespoons unsalted softened butter (1½ sticks), cut into 1-inch pieces
8oz (1 cup) fresh whole milk Ricotta, drained
4 large eggs, beaten
1 1/3 cups sugar
3 tbs flour
2 tbs Key Lime zest
2/3 cup Key Lime juice
¼ tsp salt
Adjust oven rack to middle position and heat oven to 350°.
Lightly spray a 13x9 baking dish with a non stick cooking spray and line a parchment paper sling. (Google it)
Pulse flour, confectioner’s sugar, cornstarch, Key Lime Zest and salt in food processor. Add butter and pulse until mixture is pale yellow and resembles coarse meal.
Place mixture into lined pan and press firmly with fingers into even layer over entire pan bottom and about ½” up sides.
Refrigerate for 30 minutes, and then bake 20 minutes until light golden brown.
For the filling; in a stand mixer on low speed whisk ricotta, eggs, sugar, and flour, add in key lime zest, juice and salt whisk on medium speed until combined.
Pour ricotta mixture on top crust.
Reduce oven temperature to 325 degrees place in oven and bake for 30 minutes until firm.
Place on a wire rack; cool to room temperature, at least 2 hours.
Remove from pan and cut into 1½” bars and serve.
These are great, tart, limey and not too sweet. Be warned the zesting and juicing those tiny Key Limes is a real pain in the hiney, I think I used about 20 of them, and took me like an hour. I will definitely be making these again but I will be using the lemons like in the original recipe. I think it will be much easier.