First off—thank you. Truly. Whether you stumbled across this recipe while searching for something sweet and lemony, or you’ve been a loyal reader for a while (hi again!), I’m so grateful you’re here. Sharing these dreamy Limoncello Ricotta Cloud Squares feels like letting you in on a little secret—because once you make these, I promise, they’ll be your new go-to for springtime gatherings, cozy brunches, or just a luxurious bite with your afternoon tea.
This recipe is all about balance: the tang of lemon, the richness of ricotta, the lightness of whipped egg whites, and the buttery crunch of almonds. It’s like a lemon mousse and a ricotta cake had a beautiful baby… and dusted her with powdered sugar. 🍋✨
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What Are Limoncello Ricotta Cloud Squares?
These squares are a tender, fluffy dessert somewhere between a cheesecake bar and an airy lemon sponge. They’re rich without being heavy, sweet without being cloying, and absolutely bursting with bright lemon flavor thanks to fresh zest and a splash of Limoncello.
The almond topping? That’s your crunch. It’s the contrast you didn’t know you needed—light and creamy beneath, crisp and toasty on top.
Why You’ll Love This Recipe
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🌤️ Fluffy, cloud-like texture from whipped egg whites
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🍋 Bright, citrusy flavor from real lemon zest and Limoncello
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🧀 Creamy richness from well-drained whole milk ricotta
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🌰 Crunchy almond topping for texture and flavor
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✨ Elegant yet easy—no fancy tools required
What Do They Taste Like?
Light, moist, and mousse-y with delicate lemon flavor and just the right amount of sweetness. Imagine lemon soufflé meets ricotta cake meets almond biscotti—only way better. Every bite is soft and smooth with a pop of zest and a toasty finish from the almonds.
Ingredients
Here’s what you’ll need to make your own lemony cloud squares:
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2 cups whole milk ricotta, well-drained
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¾ cup granulated sugar (just the right sweetness)
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3 large eggs, separated
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2 tablespoons lemon zest
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¼ cup Limoncello (hello, sunshine!)
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¾ cup all-purpose flour (for a softer crumb)
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1 teaspoon baking powder
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¼ teaspoon salt
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¼ cup melted butter, plus more for greasing
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½ cup sliced almonds
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Powdered sugar, for finishing
Tools You’ll Need
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9×9-inch square baking pan
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Parchment paper
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Mixing bowls (3 – for ricotta base, dry mix, and egg whites)
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Electric mixer or whisk
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Rubber spatula
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Microplane or zester
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Wire rack for cooling
Additions & Substitutions
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No Limoncello? Swap with 2 tablespoons lemon juice + 1 tablespoon milk
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No almonds? Try crushed pistachios or omit altogether
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Want it extra citrusy? Add a splash of orange extract or more zest
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Gluten-free version? Use a 1:1 gluten-free baking blend
Step-by-Step Instructions
1. Preheat Oven
Set oven to 325°F (165°C). Grease your 9×9-inch pan and line with parchment (leave an overhang for easy lift-out).
2. Prepare Ricotta Base
In a large bowl, combine ricotta, sugar, egg yolks only, lemon zest, limoncello, and melted butter. Whisk until smooth and creamy.
3. Mix Dry Ingredients
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.
4. Whip Egg Whites
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!
5. Assemble and Top
Pour batter into your prepared pan. It’ll be thick but smooth. Scatter the sliced almonds on top, pressing just lightly so they stick.
6. Bake
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.
7. Cool and Finish
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.
What to Serve with Limoncello Ricotta Cloud Squares
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Fresh berries or macerated strawberries
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Whipped cream or a dollop of Greek yogurt
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A drizzle of honey or lemon glaze
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An espresso or chilled glass of Limoncello (because… why not?)
Tips for the Best Texture
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Drain your ricotta well! Too much moisture will make the bars dense.
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Whip those egg whites gently—don’t beat to stiff peaks, soft is perfect.
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Don’t skip the parchment—it makes lifting the bars a breeze.
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Cool completely before cutting for clean, dreamy squares.
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Powdered sugar just before serving—it melts into the top if dusted too early.
Storage Instructions
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Store covered in the fridge for up to 4 days.
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Best served chilled or at room temperature.
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You can freeze them! Wrap tightly and freeze for up to 1 month. Thaw in the fridge overnight and dust with sugar before serving.
General Info
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Yield: 16 squares
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Prep time: 20 minutes
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Bake time: 35–40 minutes
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Cool time: 1 hour
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Difficulty level: Intermediate beginner
Frequently Asked Questions
Can I make these without Limoncello?
Yes! Use lemon juice and a splash of milk or water in place of Limoncello.
Can I double the recipe?
You can! Use a 9×13 pan and adjust bake time (start checking at 45 minutes).
Can I use part-skim ricotta?
Whole milk ricotta is best for richness and texture. Part-skim may work but results can be drier.
How do I know when it’s done?
The top should be golden and the center just set—it should jiggle slightly but not be wet.
Conclusion
These Limoncello Ricotta Cloud Squares are proof that elegance doesn’t need to be complicated. They’re light, zesty, soft as a cloud, and topped with the perfect nutty crunch. Perfect for a baby shower, a brunch table, or your next sunny weekend baking project.
Once you make these once… they’ll be on repeat. Promise.
🍋 Looking for more lemony goodness? You’ll love:
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[Lemon Thyme Pound Cake with Glaze]
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[No-Bake Lemon Cream Tart]
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[Almond Ricotta Cake with Honey Drizzle]
Share & Save! 💛
If you make these, I’d absolutely love to see them! Tag me on Pinterest or drop a comment below with your version. It means the world!
Nutrition Information (Per Square – Approximate)
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Calories: 180
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Fat: 10g
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Carbs: 18g
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Sugar: 10g
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Protein: 5g
Get ready to fall in love with every lemony, ricotta-laced bite. 💫
