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Lemon Ricotta Mille-Feuille Crumble Bars

2023-02-15 - Written by: Elara J. Wilson

Lemon Ricotta Mille-Feuille Crumble Bars

A twist on the classic lemon ricotta pancakes, these crumbly bars feature a tangy lemon filling, creamy ricotta cheese, and a buttery pastry crust.

Lemon Ricotta Mille-Feuille Crumble Bars

Ingredients

Pastry Crust

  • 1 cup (200g) all-purpose flour
  • 1/2 cup (100g) confectioners' sugar
  • 1/4 teaspoon salt
  • 1/2 cup (115g) unsalted butter, softened
  • 1 egg, lightly beaten

Lemon Filling

  • 3 large egg yolks
  • 1/2 cup (120g) granulated sugar
  • 2 tablespoons freshly squeezed lemon juice
  • 1 tablespoon cornstarch
  • 1/4 teaspoon salt
  • 1/2 cup (115g) unsalted butter, softened

Ricotta Filling

  • 8 ounces (225g) ricotta cheese
  • 1 large egg yolk
  • 1/2 cup (120g) granulated sugar
  • 1 tablespoon lemon zest

Crumble Topping

  • 1 cup (200g) all-purpose flour
  • 1/2 cup (100g) confectioners' sugar
  • 1/4 teaspoon salt
  • 1/2 cup (115g) unsalted butter, softened

Instructions

Make the Pastry Crust

  1. Preheat your oven to 375°F (190°C).
  2. In a large bowl, whisk together flour, confectioners' sugar, and salt.
  3. Add the softened butter and mix until a dough forms.
  4. Wrap the dough in plastic wrap and refrigerate for at least 30 minutes.

Make the Lemon Filling

  1. In a medium saucepan, combine egg yolks, granulated sugar, lemon juice, cornstarch, and salt.
  2. Whisk until smooth, then cook over medium heat, stirring constantly, until thickened.
  3. Remove from heat and stir in softened butter until fully incorporated.

Make the Ricotta Filling

  1. In a small bowl, whisk together ricotta cheese, egg yolk, granulated sugar, and lemon zest.

Assemble the Crumble Bars

  1. Roll out the chilled pastry dough to a thickness of about 1/4 inch (6mm).
  2. Transfer the dough to a baking sheet lined with parchment paper.
  3. Spread the lemon filling evenly over the dough, leaving a 1-inch (2.5cm) border around the edges.
  4. Dollop spoonfuls of ricotta filling on top of the lemon filling.
  5. Roll out the crumble topping ingredients into small crumbs and sprinkle evenly over the ricotta filling.
  6. Bake for 40-45 minutes or until golden brown.

Notes

  • The pastry crust should be baked separately before assembling the bars to ensure a crispy crust.
  • You can adjust the amount of lemon filling and ricotta filling to your liking.
  • These crumble bars are best served fresh, but they can be stored in an airtight container at room temperature for up to 3 days.