Ricotta Lemon Squares

Preperation time
30 m
Skills level

Serving size
8
Country of origin

Preparation time: 30 m
Cooking time: 60 m
Ready in: 50 m
Servings: 8

Ingredients

  • 3 1/2 -4 cups of part-skim or whole milk Ricotta Cheese
  • 3/4 cup Mascarpone Cheese
  • 1/2 cup white sugar
  • 3/4 cup powdered sugar
  • zest of 2 lemons
  • 2 whole lemon squeezed
  • 4 yolks
  • 4 tablespoons all-purpose flour
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  • Graham Cracker Crust:
  • 1.5 (13.5 ounce) boxes of graham cracker crust
  • 1 stick salted butter, softened
  • A drizzle of water until your reach desired consistency
  • Lemon Icing:
  • 2 cups powdered sugar
  • 1 heaping tablespoon of Mascarpone cheese (or more if you like)
  • Zest of one lemon
  • One lemon squeezed
  • (1 cup water, 1/2 packet non-flavored gelatine, 1 tablespoon white sugar)
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Recipe Type:
Course:

This recipe took me awhile to achieve the lemony taste you would expect in a lemon square. The combination of the ricotta and Mascarpone cheeses are a winning combination and create a creamy texture without being too sweet. It’s a definite crowd pleaser for any large gathering. Here are the directions.

Start by setting your oven at 350 degrees. You will need a baking sheet for this recipe roughly 11 by 16 inches, lined with parchment paper. Use enough parchment paper so it drapes over the corners, so that when it cools you can move it onto the cooling rack for further cooling and then move it again using the corners of the parchment paper onto a cutting board to cut. This is a great trick, just be sure it has solidified before you move it or you will break it. If you do break it, it’s fine! The icing will cover any cracks, and after all, it’s going to taste good so it’s ok to have a crack or two!

In the Japanese culture they have an ancient Japanese art of Kintsugi, which repairs cracks in bowls or pottery.  They highlight any cracks by filling the cracks with gold, a precious  metal. It makes the bowl that much more beautiful! So feel free to highlight the cracks, either way it will taste amazing!

Start by making the crust. You will need 1 (13.5 ounce) box of graham cracker crumbs along with a half of another box.  You will need one stick of butter for this recipe as well.  Melt the butter in a microwave safe dish.  Then mix the crumbs and the butter, and slowly drizzle in a little water until you have reached the desired consistency and crumbs can be spread.  A trick with the crust so that it doesn’t stick to your hands as you press it into the pan is to lay a piece of parchment paper over the crust and press it out until it covers the entire pan.  If any comes off on the parchment paper you laid on top, simply take it off with a spoon and press it  in back into the pan.

Now for the creamy and delicious filling..this is soooooooooo yummy! You can use 3 1/2 – 4 cups of part-skim or whole ricotta cheese, 3/4 cup of Mascarpone cheese, 4 yolks (separate them in another bowl), 1/2 cup of white sugar, 3/4 cup of powdered sugar, 4 tablespoons of all-purpose flour, two lemons squeezed, and the zest of two lemons, and mix these using a hand mixer until you have achieved a creamy texture, maybe 3 minutes or so.

Once the filling is creamy, pour it over the graham cracker crust, and spread it with the back of a large spoon. You may have some leftover filling. Place this inside the hot oven and let it bake for roughly 50 minutes, but check it at least once and turn it. This time is an estimate, because sometimes I use a smaller pan and make it thicker, so play with the time on the first try, and keep an eye on it! It is done when it is a light brown color.  If it is very loose and runny after 50 minutes, turn the oven off and let it sit in the over 5 more minutes or so until it has solidified, that is important.

In the meantime, make the icing. Start by measuring 1 cup of water and put it into a small pot.  Add to the pot a heaping tablespoon of white granulated sugar, 1/2 of a packet of non-flavored Gelatine, and stir it until the Gelatine has dissolved. Keeping it on low heat. Let it cool completely.  In the meantime, measure 2 cups of powdered sugar, and 1 heaping tablespoon of Mascarpone cheese, one lemon squeezed and the zest of one lemon. Once the water mixture has cooled, and gets a gel consistency, mix it in using a hand mixer for roughly 3 minutes until the icing is creamy.  The flecks of yellow are important so be sure they are present otherwise add more zest. Set the icing aside. You can omit the Gelatine, but I think it helps keep the icing from being too runny.

When the lemon squares are done, and after they sit for 15 minutes, move them onto the cooling rack to completely cool. You can place them in the freezer for a few minutes if you wish.  Once completely cooled, you can add the icing. First, I typically move the whole cake back into the pan (without cutting it), add the icing and place in the frig to chill for a few hours.  Then I take it out and cut it using a pizza cutter or knife.  Make into squares, but cut off the rough edges. Serve with a dusting of powdered sugar. They are even better the next day!  Your guests will want this recipe. Enjoy!!!!