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🍋 Creamy Ricotta Lemon Bars

320 kcal · 45 min · 4 servings

Ingredients

• 250 g Shortcrust pastry (chilled section)
• 250 g Low-fat quark (curd cheese)
• 200 g ricotta
• 80 g Powdered sugar
• 1 Stk. Lemon (juice and zest)
• 2 Stk. Eggs (Size M)
• 10 g Butter (for greasing)

Instructions

1. 1. Preheat the oven to 180 degrees Celsius top/bottom heat. Grease a rectangular baking dish (approx. 20x30 cm) with the butter.
2. 2. Divide the shortcrust pastry into two halves. Roll out the first half on a floured surface and place it in the dish. Press the base firmly.
3. 3. Mix the low-fat quark, ricotta, powdered sugar, lemon juice, lemon zest, and eggs in a bowl until smooth.
4. 4. Pour the quark-ricotta mixture onto the pastry base. Roll out the second half of the pastry and place it on top as a grid or lid.
5. 5. Bake the bars in the oven for 30 minutes until the surface is golden brown.
6. 6. Let the bars cool completely before cutting them into squares.

Nutrition per serving

• kcal: 320
• Protein: 8 g · Fett/Fat: 14 g · Carbs: 42 g