Tangy Lemon & Ricotta Bars

Name: Tangy Lemon & Ricotta Bars with Maple-Pecan Sauce | Serves 4
Total time: 1 h 10 min
Yield: 2
Cuisine: ModOz
Ingredients: 1 lemon; 110 g sugar; 2 eggs; 1 tub ricotta; 1 tub vanilla-flavoured syrup; ½ packet basic sponge mix; 1 packet pecans; 1 packet maple-flavoured syrup; 30 g butter; 110 g butter (softened)

with Maple-Pecan Sauce | Serves 4

Up to 180$ + Free Treats / Extras for Life

Prepare to be swept off your taste buds with our tangy lemon and ricotta bars, a zingy and creamy delight. Top it off with an irresistible maple-peacan sauce for a nutty twist that takes this dessert to a whole new level of deliciousness.

Allergens:

Egg

•Milk

•Gluten

•Wheat

•Noix de pécan

The quantities provided above are averages only.

Always read product labels for the most up-to-date allergen information. Visit hellofresh.com.au/foodinfo for allergen and ingredient information. If you have received a substitute ingredient, please be aware allergens may have changed.

Preparation Time1 hour 10 minutes

Cooking Time

DifficultyEasy

Ingredients

/ Serving 4 people

lemon

1 tub

ricotta

(Contains: Milk;)

1 tub

vanilla-flavoured syrup

½ packet

basic sponge mix

(Contains: Gluten, Wheat; May be present: Latte, Erdnüsse, Sesamsamen, Soja, Mandeln, Paranüsse, Cashew, Macadamia, Pecannüsse, Pine Nut, Pistazien, Walnut, Haselnüsse.)

1 packet

pecans

(Contains: Noix de pécan ; May be present: Latte, Erdnüsse, Sesamsamen, Soja, Mandeln, Paranüsse, Cashew, Haselnüsse, Macadamia, Pine Nut, Pistazien, Walnut.)

1 packet

maple-flavoured syrup

Not included in your delivery

110 g

sugar

eggs

(Contains: Egg;)

30 g

butter

(Contains: Milk;)

110 g

butter (softened)

(Contains: Milk;)

Nutritional Values

Energy (kJ)3502 kJ

Fat24.4 g

of which saturates8.3 g

Carbohydrate120 g

of which sugars46.6 g

Protein29.7 g

Sodium1760 mg

The average adult daily energy intake is 8700 kJ

Utensils

•Small Pan

Cooking Steps

• Preheat oven to 180°C/160°C fan-forced. • Grease and line the baking tin with baking paper. • Zest lemon to get a generous pinch then cut into wedges.

• In a large bowl, place the softened butter (for the batter) and the sugar. Beat with electric beaters, until pale and thickened, 2-3 minutes. • Add the eggs, ricotta and vanilla-flavoured syrup and beat until smooth, 1-2 minutes. • Using a wooden spoon, fold in basic sponge mix (see ingredients) and lemon zest until just combined.

TIP: Softened butter is easier to beat and helps your bars have a light texture!

• Pour batter into the lined baking tin. Bake for 45-50 minutes, until firm to touch. Set aside to cool slightly in tin. • While bars are cooling, roughly chop pecans. • In a small saucepan, melt the butter (for the sauce) over medium-high heat, until beginning to brown, 2-3 minutes. • Remove saucepan from heat, then stir in maple-flavoured syrup, pecans and a good squeeze of lemon juice, until combined.

• Transfer lemon and ricotta bars to a serving plate or board. Top with maple-pecan sauce. • Slice into even pieces and divide between plates to serve. Enjoy!