This tangy buttery Ina Garten Lemon Bars recipe is made with fresh lemons and a simple shortbread crust, ready in seventy minutes. Slicing through the powdered sugar top into the bright yellow, gooey citrus filling always feels incredibly rewarding. I bake these whenever I need a reliable dessert.
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Why This Classic Works
I used to struggle with lemon bars that were either too tart or too sweet. This recipe strikes the perfect balance by using generous sugar to offset the whole cup of fresh lemon juice.
The real surprise for me was the crust technique. Building a slight half-inch edge prevents the liquid filling from seeping underneath during baking.
Ina Garten Lemon Bars Ingredients
For the Crust:
- 1 cup (2 sticks) unsalted butter, room temperature
- 1/2 cup granulated sugar
- 2 cups all-purpose flour
- 1/8 teaspoon kosher salt
For the Filling:
- 6 large eggs, room temperature
- 3 cups granulated sugar
- 2 tablespoons grated lemon zest (about 4-6 lemons)
- 1 cup freshly squeezed lemon juice
- 1 cup all-purpose flour
- Confectioners’ sugar, for dusting
How To Make Ina Garten Lemon Bars
- Prep The Crust: Preheat your oven to 350 degrees Fahrenheit and grease a 9×13 inch baking pan. Cream the butter and sugar until light and fluffy.
- Mix And Press: Add the flour and salt to the butter mixture, mixing until just combined. Press the dough flat into your pan, building up a half-inch edge around the sides.
- Bake The Base: Chill the crust for fifteen minutes, then bake for fifteen to twenty minutes until lightly browned. Let it cool on a wire rack.
- Whisk The Filling: Whisk the eggs, sugar, lemon zest, lemon juice, and flour together in a large bowl. Pour this mixture over the baked crust.
- Bake And Chill: Bake for thirty to thirty-five minutes until the filling is set. Let the pan cool completely before dusting with confectioners’ sugar and slicing into squares.
Recipe Tips
- Use fresh juice: Bottled lemon juice lacks the bright, zippy flavor needed for the best results.
- Chill the crust: Cooling the pressed dough before baking stops it from shrinking down the sides of the pan.
- Wait to slice: Attempting to cut warm lemon bars will result in a messy, falling-apart dessert.
What To Serve With Lemon Bars
These bright and zesty bars pair beautifully with a hot cup of Earl Grey tea or a dark roast coffee. For a larger dessert spread, serve them alongside fresh berries or a dollop of unsweetened whipped cream.
How To Store
Store the cut squares in an airtight container in the refrigerator for up to four days. You can also freeze them between layers of parchment paper for up to three months, thawing overnight in the fridge before serving.
FAQs
Can I reduce the sugar in this recipe?
It is not recommended to reduce the sugar drastically. The sugar helps set the filling and balances the high acidity of the lemon juice.
Why did my lemon bars crack on top?
Cracks usually happen when the bars are overbaked or cooled too quickly. Remove them from the oven as soon as the center is set.
Do I have to use a glass or metal pan?
A glass or ceramic pan is best for this recipe. Metal pans can sometimes react with the lemon juice and create a metallic taste.
Nutrition
- Calories: 280
- Total Fat: 10g
- Saturated Fat: 6g
- Cholesterol: 85mg
- Sodium: 35mg
- Total Carbohydrate: 45g
- Protein: 4g
Try More Recipes:
- Ina Garten Apple Pie Recipe
- Ina Garten Apple Crisp Recipe
- Ina Garten Mocha Chocolate Icebox Cake Recipe
Ina Garten Lemon Bars
20
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minutesIna Garten Lemon Bars feature a buttery shortbread crust topped with a tangy, gooey citrus filling. Ready in about seventy minutes, this classic treat uses fresh lemon juice and simple pantry staples. Bake these incredibly vibrant squares for your next weekend brunch or casual spring gathering.
Ingredients
1 cup (2 sticks) unsalted butter, room temperature
1/2 cup granulated sugar
2 cups all-purpose flour
1/8 teaspoon kosher salt
6 large eggs, room temperature
3 cups granulated sugar
2 tablespoons grated lemon zest (about 4-6 lemons)
1 cup freshly squeezed lemon juice
1 cup all-purpose flour
Confectioners’ sugar, for dusting
Directions
- Prep The Crust: Preheat your oven to 350 degrees Fahrenheit and grease a 9×13 inch baking pan. Cream the butter and sugar until light and fluffy.
- Mix And Press: Add the flour and salt to the butter mixture, mixing until just combined. Press the dough flat into your pan, building up a half-inch edge around the sides.
- Bake The Base: Chill the crust for fifteen minutes, then bake for fifteen to twenty minutes until lightly browned. Let it cool on a wire rack.
- Whisk The Filling: Whisk the eggs, sugar, lemon zest, lemon juice, and flour together in a large bowl. Pour this mixture over the baked crust.
- Bake And Chill: Bake for thirty to thirty-five minutes until the filling is set. Let the pan cool completely before dusting with confectioners’ sugar and slicing into squares.
