Here’s a light, creamy, citrusy dessert recipe for Limoncello Ricotta Cloud Squares—soft like a cheesecake-meets-sponge with a bright lemon kick 🍋
🍋 Limoncello Ricotta Cloud Squares
🧾 Ingredients
For the base:
- 1 cup all-purpose flour
- 1/4 cup sugar
- 1/2 cup unsalted butter (cold, cubed)
- Pinch of salt
For the filling:
- 1 1/2 cups ricotta cheese (full-fat, well-drained)
- 3/4 cup sugar
- 3 large eggs
- 1/4 cup Limoncello (lemon liqueur)
- Zest of 2 lemons
- 2 tbsp fresh lemon juice
- 1 tsp vanilla extract
- 1/4 cup all-purpose flour
- 1/2 tsp baking powder
- Pinch of salt
Optional topping:
- Powdered sugar (for dusting)
- Whipped cream or fresh berries
👩🍳 Instructions
1. Prepare the base
- Preheat oven to 180°C (350°F).
- Line an 8×8-inch baking pan with parchment paper.
- Mix flour, sugar, and salt.
- Cut in butter until crumbly.
- Press evenly into the pan.
- Bake for 12–15 minutes until lightly golden.
2. Make the filling
- In a bowl, whisk ricotta and sugar until smooth.
- Add eggs one at a time, mixing well.
- Stir in Limoncello, lemon zest, juice, and vanilla.
- In a separate bowl, combine flour, baking powder, and salt.
- Fold dry ingredients into the ricotta mixture until just combined.
3. Bake
- Pour filling over the pre-baked crust.
- Bake for 30–35 minutes, until set in the center (slightly jiggly is okay).
- Cool completely, then refrigerate for at least 2 hours.
4. Serve
- Lift out using parchment, slice into squares.
- Dust with powdered sugar before serving.
- Add berries or whipped cream if you like.
💡 Tips
- Drain ricotta well (use a sieve or cheesecloth) for the fluffiest texture.
- For a stronger citrus flavor, add extra zest.
- These taste even better the next day after chilling overnight.
If you want, I can give you a non-alcoholic version or a no-bake version too 👍
