1/2 Pound Ricotta Cheese
8 oz Package Cream Cheese, softened
3/4 C Sugar
1/4 Lemon, juiced
1/2 t Vanilla Extract
1 1/2 T All-Purpose Gluten-Free Flour
1 1/2 T Cornstarch
2 Eggs
1/4 C Butter, melted and slightly cooled
1/2 C Sour Cream
1/2 C Pie Filling or Preserves (optional)
Directions:
Preheat oven to 320 degrees.
In a large mixing bowl, cream together ricotta and cream cheese.
Add sugar and beat until smooth.
Add lemon juice, vanilla, flour and cornstarch, beating well after each addition.
Beat in eggs, one at a time.
Gradually beat in melted butter.
Beat in sour cream and continue beating until well blended.
Pour into ungreased 8x8 pan.
Bake for 55 minutes.
Turn off oven and leave inside for 2 hours. Do not open oven door.
Remove from oven and cut into bars.
Top with filling or preserves, if desired.
Note: Bars freeze well.
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