Print

Ina Garten’s Lemon Bars Recipe

Print Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

4.2 from 14 reviews

Ina Garten’s Lemon Bars feature a buttery, tender crust paired with a bright and tangy lemon filling. These bars are a perfect balance of sweet and tart, dusted with confectioners’ sugar for a delightful finish. Ideal for gatherings or a refreshing dessert, they are baked to perfection with a crisp edge and a smooth, set filling.

Ingredients

Filling

  • 6 large eggs at room temperature
  • 3 cups granulated sugar
  • 2 tablespoons grated lemon zest (from 4 to 6 lemons)
  • 1 cup freshly squeezed lemon juice
  • 1 cup all-purpose flour

Crust

  • 1/2 pound unsalted butter at room temperature
  • 1/2 cup granulated sugar
  • 2 cups all-purpose flour
  • 1/8 teaspoon kosher salt

For Finishing

  • Confectioners’ sugar, for dusting

Instructions

  1. Preheat Oven: Preheat your oven to 350 degrees Fahrenheit to prepare for baking the lemon bars.
  2. Prepare Crust: In the bowl of an electric mixer fitted with the paddle attachment, cream together the unsalted butter and 1/2 cup granulated sugar until the mixture is light and fluffy. In a small bowl, combine 2 cups flour and kosher salt, then add this to the butter mixture on low speed until just mixed. Transfer the dough to a well-floured surface, gather it into a ball, and flatten it with floured hands. Press the dough evenly into a 9 x 13 x 2-inch baking sheet, building a 1/2-inch edge on all sides. Chill the crust in the refrigerator for 30 minutes to firm up.
  3. Bake Crust: Bake the chilled crust for 15 to 20 minutes or until it turns very lightly browned. Once baked, remove it from the oven and cool on a wire rack for about 20 minutes.
  4. Make Filling: While the crust cools, whisk together the 6 eggs, 3 cups granulated sugar, lemon zest, fresh lemon juice, and 1 cup all-purpose flour until smooth and well combined.
  5. Bake Filling: Pour the lemon filling over the cooled crust and bake for 30 to 35 minutes. The filling should be set with very little jiggle and not runny at all. Remove from the oven and allow it to cool to room temperature.
  6. Serve: Once cooled, cut into squares and generously dust the tops with confectioners’ sugar before serving.

Notes

  • Ensure eggs are at room temperature before mixing for a smoother filling.
  • Use freshly grated lemon zest and freshly squeezed lemon juice for the best flavor.
  • Chill the crust well before baking to maintain a firm edge and prevent shrinking.
  • Do not overbake the filling; it should be set but still moist with minimal jiggle.
  • Dust with confectioners’ sugar just before serving to avoid melting into the bars.

Find it online: https://cookedbysarah.com/ina-gartens-lemon-bars-recipe/