Ina Garten's Lemon Bars - Something Swanky Dessert Recipes (2024)
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Ina Garten’s Lemon Bars are so good! Imagine a buttery, delicious crust underneath a creamy lemon filling and a crispy sugary top.
If you are looking for a delicious and easy dessert to impress your guests, look no further than Ina Garten’s lemon bars. These tangy and sweet treats are made with a buttery shortbread crust and a creamy lemon filling that will make your mouth water.
But first, let’s answer a question — in case you don’t watch the Food Network.
Who is Ina Garten?
Ina Garten is an American author and host of the Food Network show Barefoot Contessa, where she shares her simple and elegant recipes with her fans.
She started her culinary career by buying a small specialty food store in the Hamptons, which she ran for 18 years before selling it and writing her first cookbook. Since then, she has published 12 best-selling cookbooks and won three Emmy awards for her show. She is known for her dishes such as Perfect Roast Chicken, Mac and Cheese, Lemon Bars, and Beef Bourguignon.
Ina is a self-taught cook who learned from reading Julia Child’s Mastering the Art of French Cooking and traveling to France with her husband Jeffrey. She is not only a successful cook and author, but also a former staff member of the White House Office of Management and Budget, where she worked on nuclear energy policy. She is a role model for many aspiring cooks and home entertainers who admire her passion, creativity, and warmth. 🍽️ Check out Ina Garten’s Cookbooks.
About Those Lemon Bars
As I mentioned above, one of Ina Garten’s most popular desserts is these lemon bar, and for a good reason. These bars are perfect for any occasion, whether it’s a picnic, a potluck, or a tea party.
These amazing lemon bars need only some basic ingredients, such as flour, sugar, butter, eggs, lemons, and powdered sugar. You will also need a 9 by 13 inch baking pan, a food processor, a whisk, and a sieve. Let’s get started!
Lemon Bar Ingredients
All you need for Ina’s Lemon Bars are some basic ingredients that you probably already have in your pantry, such as butter, sugar, flour (check out our favorite sifters), eggs, and lemons. That’s right, no fancy or expensive ingredients required. Just simple, fresh, and delicious.
The recipe has two parts: the crust and the filling. The crust is a buttery shortbread that melts in your mouth. The filling is a creamy lemon custard that is tangy and sweet. The contrast between the two textures and flavors is amazing.
Trust me, once you try these easy-peasy lemon bars, you will be hooked. They are the best lemon bars ever. You can find the full recipe and instructions below. I hope you enjoy them as much as I do. Happy baking!
FAQ: Lemon Bars
Can you overcook lemon bars?
The filling should jiggle, like firm Jell-O. If it’s looser than that, you’ll likely end up with runny lemon bars. If they don’t jiggle at all, you’ve overcooked them and they may taste grainy.
Do lemon bars have to be refrigerated?
Well, if you’re planning to serve the bars within 24 hours of baking them, they are fine to be left at room temperature. Any longer than that, I would suggest refrigerating them.
Can I freeze lemon bars?
Yep! You can thaw them overnight in the refrigerator when you’re ready to eat them. Have a look at our detailed answer to Can You Freeze Lemon Bars.
How many lemons make a cup of juice?
So, about six lemons should do the trick, depending on the size of your lemons.
Ina Garten's Lemon Bars
Yield: 20 bars
Prep Time: 30 minutes
Cook Time: 30 minutes
Total Time: 1 hour
Ina Garten's Lemon Bars are so good! Imagine a buttery, delicious crust underneath a creamy lemon filling and a crispy sugary top.
Ingredients
For the crust:
2 sticks butter, softened
1/2 cup granulated sugar
2 cups flour
1/8 teaspoon salt
For the filling:
6 extra-large eggs
3 cups granulated sugar
2 tablespoons grated lemon zest
1 cup lemon juice
1 cup flour
Powdered Sugar, for dusting
Instructions
Preheat oven to 350ºF.
Line a 9x13 pan with foil or parchment, and lightly spray with non-stick cooking spray.
Cream together the butter and sugar. Mix in the flour and salt until dough forms.
Press the dough into the pan, building up 1/2 inch crust on all sides.
Bake the crust for 15-20 minutes or until lightly golden brown. Chill.
Whisk together all of the remaining ingredients (except the powdered sugar), and pour into the cooled crust. Bake for 30-35 minutes until filling is set. Let cool to room temperature or chill overnight.
Dust with powdered sugar before cutting and serving.
Lemon bars should be stored in an airtight container and refrigerated in order to prevent bacterial growth or foodborne illness. The filling in lemon bars is made with eggs and can become a breeding ground for bacteria if it's kept in the danger zone (between 41 and 153 degrees F).
The combination of the tender crust, creamy lemon curd center and the crispy top with a dusting of powdered sugar make these lemon bars the ultimate sweet treat. Try them room temperature or frozen!
To avoid them being too gooey make sure you allow them to set completely when you take them out of the oven. You know when lemon bars are done when you move the pan a bit and they don't jiggle. You should cut the lemon bars when they are completely cool.
The crust forms when the sugar in the lemon bar mixture caramelizes and browns during baking, creating a slightly firm, crispy layer over the bars. The top crust isn't always visible, as we all enjoy sprinkling powdered sugar on top of the bars before serving.
Can you rebake undercooked lemon bars? Results may vary, but it's worth a shot! Throw them back in the oven at the original temperature and rotate every 5 minutes until it appears done.
The USDA says that you can safely keep lemon bars in the fridge for seven days, but The Kitchn recommends consuming the bars in three days. If you've made a whole batch just for yourself and can't finish all your lemon bars in a few days, another option is freezing them.
Yes, lemon bars freeze beautifully—they are even good frozen! To freeze the bars, let them cool completely and freeze the batch whole, covered tightly with aluminum foil or plastic freezer wrap, for up to three months.
If your lemon bars have a strong eggy taste/smell, it's likely due to the lemon curd being overbaked. Be sure to take the lemon bars out of the oven as soon as they're done.
Why do my lemon bars look like scrambled eggs? If your lemon bars look like scrambled eggs, it's because you've overcooked them. The key to perfect lemon bars is to cook them until the filling is set, but not too long. You want the filling to be firm but still have a little bit of jiggle to it when you shake the pan.
Basically, its the white stuff inside the lemon. It is likely a combination of placenta, vesicle, endocarp, and possibly some mesocarp. Little tiny bits of lemon. Many commercial juice preparers will include the zest ground very fine as it has a lot of oil and flavour.
Set a timer for 5 minutes after pulling the crust from the oven to ensure it doesn't cool too much—if the shortbread is allowed to reach room temperature, the uncooked lemon curd will slip off the top and pool in the bottom of the dish, turning your lemon bars upside down (sounds bananas until it happens to you!).
Brown spots vary in appearance and can indicate a range of problems. Uniform spots with clear boundaries often point to fungal issues, while irregular blotches could signal bacterial infections. Spots with a yellow halo might be citrus canker, and those that look like tiny scabs could be a sign of lemon scab disease.
Lemon bars can be stored at room temperature in an airtight container for up to 3 days.You can also store them in the fridge for up to 1 week. If you want to freeze them, place them in a freezer-safe container, and they will keep for up to 3 months.
Serving: Lemon bars are fine to keep out at room temperature for up to 6 hours or so. Storing: Store cooked lemon bars or leftovers in the refrigerator. Cover tightly with plastic wrap and store for up to 2 days. Make-Ahead: You can make lemon bars up to two days in advance.
Baked goods like lemon bars are acidic enough and contain enough fat and sugar,which exclude water from bacterial use, that there is no problem keeping them at room temperature for up to 24 hours; well wrapped.
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