Tangy Lemon & Ricotta Bars
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Tangy Lemon & Ricotta Bars

Tangy Lemon & Ricotta Bars

with Maple-Pecan Sauce | Serves 4

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
Pecan

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

1

lemon

1 tub

ricotta

(Contains Milk;)

1 tub

vanilla-flavoured syrup

½ packet

basic sponge mix

(Contains Gluten, Wheat; May be present: Milk, Peanut, Sesame, Soy, Almond, Brazil Nut, Cashew, Macadamia, Pecan, Pine Nut, Pistachio, Walnut. )

1 packet

pecans

(Contains Pecan; May be present: Milk, Peanut, Sesame, Soy, Almond, Brazil Nut, Cashew, Hazelnut, Macadamia, Pine Nut, Pistachio, Walnut. )

1 packet

maple-flavoured syrup

Not included in your delivery

100 g

sugar

2

eggs

(Contains Egg;)

110 g

butter (softened)

(Contains Milk;)

30 g

butter (for the sauce)

(Contains Milk;)

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Nutritional Values

Energy (kJ)3502 kJ
Fat24.4 g
of which saturates8.3 g
Carbohydrate120 g
of which sugars46.6 g
Dietary Fibre5.8 g
Protein29.7 g
Sodium1760 mg
The average adult daily energy intake is 8700 kJ

Utensils

Small Pan

Instructions

1
1

• 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.

2
2

• 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!

3
3

• 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.

4
4

• 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!

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