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Ricotta Limoncello Dessert Bars

Ricotta Limoncello Dessert Bars are tart and tangy with a grown-up zesty zing from Limoncello.

Prep Time: 30 minutes

Bake Time: 30 – 35 minutes

Yield: 1 large full-sized baking sheet




  • 2 ½ cups all-purpose flour
  • 1 ¼ cups unsalted butter
  • ½ cup + 2 tablespoons powdered sugar

Limoncello Ricotta Cream:

  • 1 cup Whole Milk Ricotta
  • 2 tablespoons limoncello
  • 1 large egg

Lemon Filling:

  • 5 cups granulated sugar
  • 6 lemons, zest and juice
  • ½ cup + 2 tablespoons all-purpose flour
  • 1 tablespoon + 2 teaspoons baking powder
  • 1 ¼ teaspoons salt
  • 10 large eggs, whisked
  • 1 cup lemon juice
  • ¼ cup limoncello
  • ¼ cup Whole Milk Ricotta


Lay out all the ingredients for smooth assembly. Line a baking sheet with parchment paper and pre-heat the oven to 350°F.

First, combine the crust ingredients in the bowl of an electric mixer fitted with a paddle.  Mix on low, until the dough just holds together but is still “crumbly”.  Flatten the dough with floured hands and press it into the prepared baking sheet.  With the tines of a fork prick the dough all over and reserve to the side.

Wipe out the bowl of the mixer and add the limoncello ricotta cream ingredients and beat with paddle on high until smooth, about 1 minute.  Spread this mixture in a thin layer over the crust. Bake for 10 minutes.

While the crust bakes, add 5 cups of sugar and zest to the bowl of the electric mixer and, with your hands, work the zest into the sugar.  This is will infuse the sugar and impart a lot of flavor. Add ½ cup plus 2 tablespoons of flour, 2 tablespoons plus 2 teaspoons of baking powder, and 1 ¼ teaspoons salt to the infused sugar.  Fit mixer with the paddle and reserve to side.

In a separate bowl, whisk together the eggs, lemon juice, limoncello and Whole Milk Ricotta.

Working fast, add the egg mixture into the dry ingredients and mix in the electric mixer until liquid is a pourable consistency.  Transfer this wet mixture into a pitcher and reserve to the side.

When the crust is done baking, leave the tray in the oven and carefully pour the filling over the crust.  Bake 30 – 35 minutes or until lightly browned.

Allow to cool thoroughly on a baking rack and then top with powdered sugar. Enjoy with chilled limoncello!  Salud!

Fresh Idea: Hosting a Mother’s Day Brunch?

The trickiest part of entertaining is timing.  Juggling food, drink, and the entertainment while readying your home (and self) for party guests can be daunting. The trick is to maximize make-ahead items. Cheese trays, fresh salads, and entrees like quiches that can be enjoyed hot or cold are best to feature. And when you set out an assortment of sweet goodies, have your coffee ready to go so you only need to push the “on” button for your percolator!