Ricotta Lime Squares with Almond Crunch

  

Ingredients

2 cups whole milk ricotta, well-drained OR fresh / soft paneer

¾ cup granulated sugar 

3 large eggs, separated

2 tbsp lemon zest

¼ cup Limoncello OR lime juice as per taste

¾ cup all-purpose flour (for a softer crumb)

1 tsp baking powder

¼ tsp salt

¼ cup melted butter, plus more for greasing

½ cup sliced almonds

Powdered sugar, for finishing

 

Preparations

 Set oven to 325°F (165°C). Grease your 9×9-inch pan and line with parchment (leave an overhang for easy lift-out).

In a large bowl, combine ricotta, sugar, egg yolks only, lemon zest, limoncello/ lime juice, and melted butter. Whisk until smooth and creamy. 

In a second bowl, whisk together the flour, baking powder, and salt.

Gently fold the dry mix into the ricotta mixture—don’t overmix! You want the batter light and airy.

In a clean third bowl, beat the egg whites until soft peaks form. Add 1 tablespoon sugar gradually while whipping to stabilize them.

Gently fold the whipped whites into the batter in two additions, using a spatula. Fold just until combined. This is what makes the texture cloud-like!

Pour batter into your prepared pan. It’ll be thick but smooth. Scatter the sliced almonds on top, pressing just lightly so they stick.

Bake for 35–40 minutes, or until the edges are golden and a toothpick inserted in the center comes out with moist crumbs (not wet batter). The center will still jiggle slightly—this is perfect.

Let cool in the pan for 15 minutes, then lift out and cool completely on a rack. Dust generously with powdered sugar before slicing into squares.

 

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