stacked blueberry lemon ricotta bar
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Blueberry Lemon Ricotta Bars with Lavender Shortbread

Sweet and tart yet creamy and rich, these lavender blueberry lemon ricotta bars are unlike anything you've ever had before! Not only are they relatively easy to make, but they're out of control delicious. This recipe is adapted from Food52 and Barefoot Contessa.
Prep Time15 mins
Cook Time45 mins
cooling time15 mins
Total Time1 hr
Course: Dessert
Cuisine: American
Keyword: blueberry, dessert, lavender shortbread, lemon bar,, recipe, ricotta

Ingredients

For the Lavender Shortbread

  • 2 sticks salted butter room temp
  • ½ cup granulated sugar
  • ¼ cup packed light brown sugar
  • 1 tbsp dried lavender
  • 2 cups all-purpose flour

For the Lemon Ricotta Bars

  • 1 cup ricotta
  • 4 large eggs whisked
  • 1 1/3 cup granulated sugar
  • 3 tbsp all-purpose flour
  • 2 tbsp lemon zest
  • 2/3 cup lemon juice seeds removed
  • 1/4 tsp salt
  • 1/2 cup fresh blueberries

Instructions

For the Lavender Shortbread

  • Preheat oven to 350F. Add a piece of parchment paper to a 13x9-inch baking dish and spray with nonstick.
  • In an electric mixer, cream the butter, sugar, brown sugar, and lavender together using the paddle attachment until light and fluffy. Slowly add in the flour, little by little, until it’s just mixed. Place the dough ball on a floured cutting board and pack into a ball.
  • Flatten the dough with floured hands and press it into the parchment lined baking dish, building up a 1/2-inch edge on all sides. Pop the whole thing in the freezer for 10-15 minutes or until chilled.
  • Bake the crust for 15 minutes, or until very lightly browned. Remove from the oven and set aside until filling is ready. Leave the oven on.

For the Lemon Ricotta Bars

  • Once the par-baked shortbread crust is out of the oven, then begin the filling for the Lemon Ricotta Bars. You’ll need this time for the shortbread to cool off and flatten.
  • In a large bowl, whisk together ricotta, eggs, sugar, and flour. Next, stir in lemon zest, lemon juice, and salt until smooth and creamy. Mix one last time before slowly and carefully pouring over the shortbread mixture. Carefully sprinkle blueberries on top and bake for 30 minutes or until slightly firm.
  • Remove from the oven and let cool for at least 2 hours. Cut into squares or triangles and refrigerate until chilled. Dust with powdered sugar before serving.

Notes

Be careful when adding the lemon ricotta filling to the crust. Since it is a delicate crust, you don’t want the liquid to tear the crust apart. To avoid this, pour low and slow.