Ingredients
For the Crust- 1 3/4 cups unbleached all-purpose flour
- 2/3 cup confectioners' sugar
- 1/4 cup cornstarch
- 1 tablespoon lemon zest
- 3/4 teaspoon salt
- 12 tablespoons unsalted butter (1 1/2 sticks), cut into 1-inch pieces, slightly softened plus extra for greasing pan
- 8oz (1 cup) fresh whole milk Ricotta, drained
- 4 large eggs, beaten
- 1 1/3cups granulated sugar
- 3 tablespoons unbleached all-purpose flour
- 2 tablespoons lemon zest
- 2/3 cup lemon juice from 3 to 4 large lemons, strained
- 1/4 teaspoon salt
Instructions
1 _ To make the crust: Adjust oven rack to middle position and heat oven to 350 degrees.2 _ Using a pastry brush, lightly butter a 13-by-9-inch baking dish and line with one sheet parchment paper. Butter paper, then lay second sheet crosswise over it.
3 _ Pulse flour, confectioner's sugar, cornstarch, lemon zest and salt in food processor.
4 _ Add butter and process to blend; then pulse until mixture is pale yellow and resembles coarse meal.
5 _ Sprinkle mixture into lined pan and, press firmly with fingers into even layer over entire pan bottom and about 1/2-inch up sides.
6 _ Refrigerate for 30 minutes, and then bake until light golden brown, about 20 minutes.
7 _ To make the filling: Whisk ricotta, eggs, sugar, and flour in medium bowl, then stir in lemon zest, juice, and salt to blend well.
8 _ Reduce oven temperature to 325 degrees.
9 _ Stir filling mixture before pouring into warm crust.
10 _ Bake until filling feels firm when touched lightly, about 30 minutes.
11 _ Transfer pan to wire rack; cool to room temperature, at least 2 hours.
12 _ Transfer to cutting board, fold paper down, and cut into bars, wiping knife or pizza cutter clean between cuts.
13 _ Dust with confectioner's sugar.
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