Lemon-ricotta bars with shredded coconut

Mmm, do you also feel this smell? The smell of light wardrobe, open car windows and long warm nights spent outside. Spring is here, my friends, and I couldn’t be any happier about it!

Although lots of people argue there’s no seasons in San Francisco, in my humble opinion,  they do exist here! Otherwise how can one explain blooming trees, fresher air and greener grass we’re experiencing right now? Also judging by the crowds emerged in the parks during weekends… well, you’ve got the idea! 😉

And what’s the best part about spending more time outside? That’s right, picnics! (you smart you!)
So what about dedicating March to light and refreshing desserts in a picnic-friendly form? Hope you’ll love them!

The first spring recipe’s going to be lemon-ricotta bars. This refreshing duo has already made its name in various desserts, buuuuut! we’re leveling it up with a good ol’ coconut hooded in crust. So good!

The recipe is easy and doesn’t take you long to make but the look and taste of the bars make your friends think you’re a kitchen wizard! And who doesn’t like to be complimented? 😉

*makes one 20*20cm square pan (approx. 16 bars)

For the lemon curd:

100 g sugar
zest of one lemon
4 egg yolks
70 g lemon juice (approx. from 2 lemons)
pinch of salt
70 g butter, at room temperature

In a small bowl combine sugar and lemon zest. Thoroughly rub the mixture with your fingers and leave it for 30 minutes.

Fill a medium saucepan with water and bring it to a simmer. In a heatproof bowl, whisk together the eggs yolks, lemon juice, sugar with zest and a pinch of salt. Place the bowl over the pot with simmering water and whisk the mixture until it thickens, it takes about 8-10 minutes.

Remove from the heat, transfer the curd to a shallow bowl and whisk until it cools down to a room temperature. Whisk in pieces of butter, keep whisking to create a nice and shiny emulsion. Cover the curd with a plastic wrap and let it set in the fridge for 1-2 hours or overnight.

For the dough:

260 g flour
100 g shredded coconut
1/2 tsp baking powder
pinch of salt
170 g butter, at room temperature
140 g sugar
1 egg, lightly beaten

In a bowl of stand mixer fitted with a paddle attachment, cream butter and sugar until sugar dissolves. Add an egg and mix once again. In a separate bowl combine flour, shredded coconut, baking powder and salt, mix well. Add the dry ingredients to the butter mixture and mix on a low speed until dough just starts to hold shape.

Scrape the dough from the bowl and spread it evenly in a square form. If the dough becomes too soft place the pan into the fridge for 10 minutes.

To bake the dessert:

1 batch of lemon curd
250 g whole milk ricotta
100 g shredded coconut

Preheat the oven to 175C/350 F.

In a bowl combine lemon curd and ricotta, mix gently with a rubber spatula until combined. Pour the mixture into the pan, on top of the dough. Gently sprinkle with shredded coconut and place the pan into the oven. Bake for 30-40 minutes or until the top is almost set. The creamy mixture can wiggle a bit in the center, but don’t worry, it’ll fully set once cooled down.

When the dessert is cool, cut it into equal squares using a sharp knife. Sprinkle with more coconut shred and serve with fresh berries. Bon appetite!