As you can see, I can’t get enough of this beautiful California citrus fruit. I know it’s time to move on, the spring season is almost upon us, but…Bear with me here, because this one is really good.
This is a version of lemon bars that features a light but intensely flavored topping, with a tender shortbread base. It’s a simple recipe, and the perfect way to use up a few lemons. There is lemon zest in the cookie base, and lemon juice and zest in the topping. The addition of ricotta cheese lightens it from the usual lemon curd-style topping of many other versions of this dessert. The balance of sweet and tart is just right. I made the bars in a large pan, as instructed in the recipe, and they are quite thin and cookie-like. If you prefer a thicker, dessert-style bar, use a smaller pan, and adjust the baking times accordingly. The only adjustment I made to the original recipe was to substitute rice flour for cornstarch in the shortbread base. My mother always used a little rice flour in her shortbread, and it makes for a tender texture and crisp edges, which I love. And, because I made only that small change, I will send you here for the original recipe. Enjoy!