There’s something deeply comforting about recipes passed down through generations — especially when they come from Grandma’s kitchen. The scent of lemon zest mingling with warm vanilla, the sound of eggs being gently whisked into creamy ricotta — these little rituals become moments we treasure.
This recipe for Grandma’s Quick Limoncello Ricotta Custard Squares is a celebration of those memories. Soft, zesty, and oh-so-smooth, these bars are a tribute to both simplicity and flavor. You’ll want to keep this one close — it’s sunshine in dessert form.
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Why You’ll Fall in Love with These Ricotta Custard Squares
These aren’t your average lemon bars. Nope! These are delicate, velvety squares that melt in your mouth with the bright kiss of limoncello and the smooth richness of ricotta. They’re:
- Easy to whip up in under 45 minutes
- Elegant enough for brunch or a dinner party
- Comforting like a warm hug from Nonna
- Not-too-sweet, with just the right touch of citrus
Taste Profile
Think creamy cheesecake meets lemon custard — with a grown-up twist thanks to the limoncello. The texture is like a firm flan or crustless cheesecake, and the flavor? Buttery lemon heaven with vanilla and sugar peeking through. Dreamy doesn’t even begin to describe it!
Benefits of This Recipe
- One bowl recipe – minimal cleanup!
- Perfect make-ahead dessert – even better chilled.
- Naturally gluten-friendly – just swap the flour for almond flour or GF all-purpose.
- Kid-friendly (you can use lemon juice instead of limoncello for a no-booze version).
- Customizable – dress it up or keep it humble.
📝 Ingredients You’ll Need
- 1 cup ricotta cheese (whole milk for creamier texture)
- ½ cup granulated sugar
- ¼ cup limoncello liqueur
- 3 large eggs
- 1 tsp vanilla extract
- ¼ cup all-purpose flour
- Zest of 1 lemon
- Pinch of salt
- Powdered sugar (optional, for that perfect finishing dust)
🛠️ Tools You’ll Need
- Mixing bowl
- Whisk
- 8×8-inch baking dish
- Zester or microplane
- Measuring cups and spoons
- Spatula or spoon for spreading
🍋 Ingredient Swaps & Add-Ons
Swaps
- Limoncello substitute: Use 2 tbsp lemon juice + 1 tsp zest
- Flour substitute: Almond flour or gluten-free 1:1 flour
- Ricotta alternative: Cream cheese (will be denser, but still delish!)
Add-Ons
- Fresh blueberries or raspberries folded into the batter
- A shortbread crust underneath for a little crunch
- Drizzle with white chocolate or lemon glaze post-bake
👩🍳 How to Make Limoncello Ricotta Custard Squares
Step-by-Step Instructions:
- Preheat & Prep
Preheat oven to 350°F (175°C). Grease or line an 8×8-inch baking dish with parchment for easy lift-out. - Cream It Together
In a large bowl, combine ricotta and sugar. Mix until smooth and creamy — no lumps! - Add the Good Stuff
Whisk in the limoncello, eggs, and vanilla extract until the mixture is silky. - Dry Ingredients Join In
Gently fold in flour, lemon zest, and a pinch of salt until just incorporated. Don’t overmix! - Bake & Wait
Pour the batter into your dish and smooth the top. Bake for 25–30 minutes until set with a golden edge. It may jiggle slightly in the center, and that’s okay! - Cool & Slice
Let it cool completely before slicing into squares. The texture firms as it cools. - Dust & Serve
Optional: Dust with powdered sugar right before serving. Serve chilled or room temp.
🍽️ Serving Suggestions
- Serve with a dollop of whipped cream and fresh mint.
- Add a spoonful of macerated berries on top for a fruity touch.
- Pair with espresso or limoncello spritz at brunch.
- Turn them into a trifle layer with berries and cream!
🧁 Tips for Perfect Custard Squares
- Use whole milk ricotta for the richest texture.
- Don’t overbake — they should be just set in the center!
- Let cool completely before slicing — they’ll fall apart if too warm.
- Chill overnight for a firmer bite and deeper flavor.
🧊 Storage Instructions
- Fridge: Store in an airtight container for up to 5 days.
- Freezer: Freeze in layers separated by parchment for up to 1 month. Thaw in fridge overnight.
ℹ️ General Info & Substitution FAQs
Can I make this alcohol-free?
Yes! Substitute limoncello with lemon juice and a little extra zest.
Can I double the recipe?
Absolutely — bake it in a 9×13-inch dish and add 5–10 minutes to the bake time.
What if I don’t have ricotta?
Cream cheese or mascarpone can work in a pinch, though the texture will be denser.
Is this more like cake or custard?
Custard! Soft, smooth, melt-in-your-mouth — it’s not cakey or chewy at all.
💫 In Conclusion
These Limoncello Ricotta Custard Squares are a slice of sunshine, straight from Grandma’s heart to your table. They’re easy, elegant, and irresistibly good. Whether you’re sharing with friends or sneaking a square with your morning coffee, they promise comfort with every bite.
Looking for more peachy-perfect treats? Try:
📸 Let’s See Your Creations!
If you make this recipe, I’d love to see! Tag your photos with #GrandmasLimoncelloSquares on Pinterest or Instagram and leave a review below — it means the world to me! 💛
🥄 Nutritional Information (Approx. per square – makes 9)
- Calories: 160
- Protein: 6g
- Carbs: 14g
- Fat: 9g
- Sugar: 10g
- Fiber: <1g
Please note these are estimated values and will vary depending on your exact ingredients.
Thanks for baking with love, and may your kitchen always smell like citrus and sweet memories. 🍋💕
