Lemon and ricotta squares are delicious lemon-scented sweets , with ricotta in the dough. Delicious for a snack , to be served in buffets or for special occasions , they are a fresh sweet also suitable for the summer season .
Good and simple , they contain few ingredients but are genuine and healthy, for an energetic but light snack.
The squares can be stored in the refrigerator and are very easy to prepare , with the infallible recipe it is impossible to have failures.
Ingredients
- 500 g of fresh cow’s ricotta
- 150 ml of fresh liquid cream
- 100 g of potato starch
- 120 g of granulated sugar
- 3 medium eggs
- zest and juice of 1 untreated lemon
- 1 teaspoon vanilla extract
Instructions
- Preheat the oven in static mode to 180°C.
- In a bowl, place the ricotta drained from the whey, the sugar and the lemon zest and the juice filtered through a narrow mesh strainer, mix everything until you obtain a smooth cream.
- Also add the shelled eggs and vanilla, mix with an electric whisk and slowly pour in the cream, continuing to whip the mixture.
- Add the sifted potato starch, mixing until you obtain a smooth and homogeneous mixture.
- Pour the mixture into a buttered and floured 20 x 25 cm rectangular pan, or covered with a sheet of baking paper, so it will be easier to remove it from the pan.
- Bake in a hot static oven for 50 minutes, when the surface browns, take it out of the oven and let it cool.
- Once cold, use a smooth-bladed knife to cut the edges and cut into squares, mine are 6 x 6 cm but if you have used larger or smaller trays they will come in other sizes.
- You can decorate the surface of the squares with dusted icing sugar or melted dark (or white) chocolate.
- Store the squares in the refrigerator covered with transparent film, especially during the summer period, they will keep for up to 4 days.
