Lemon Bars - Ina Garten recipe
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Ina Garten’s Lemon Bars are the kind of dessert that disappear almost as quickly as they’re set out. As a teenager, I worked at Barefoot Contessa in the bakery. These lemon bars were legendary, with their buttery crust and bright, puckery lemon filling, and they would not last. They’re simple, classic, and unapologetically indulgent, the perfect balance of sweet and tart that makes you reach for just one more square. The recipe is from my favorite Barefoot Contessa Cookbook - Barefoot Contessa Parties.
Lemon Bars
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Author:
Ina Garten
Ingredients
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For the Crust: -
1/2 pound unsalted butter at room temperature
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1/2 cup granulated sugar
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2 cups all-purpose flour
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1/8 teaspoon kosher salt
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For the Filling:
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6 extra-large eggs at room temperature
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3 cups granulated sugar
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2 tablespoons grated lemon zest (4 to 6 lemons)
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1 cup freshly squeezed lemon juice
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1 cup all-purpose flour
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Confectioners’ sugar, for dusting
Directions
- Preheat the oven to 350 degrees.
For the crust, cream the butter and sugar until light in the bowl of an electric mixer fitted with the paddle attachment. Combine the flour and salt and, with the mixer on low, add to the butter until just mixed. Dump the dough onto a well-floured board and gather into a ball. Flatten the dough with floured hands and press it into a 9 x 13 x 2-inch baking sheet, building up a 1/2-inch edge on all sides. Chill.
Bake the crust for 15 to 20 minutes, until very lightly browned. Let cool on a wire rack. Leave the oven on.
For the filling, whisk together the eggs, sugar, lemon zest, lemon juice, and flour. Pour over the crust and bake for 30 to 35 minutes, until the filling is set. Let cool to room temperature.
Cut into triangles and dust with confectioners’ sugar.
Recipe Note
Copyright 2001, Barefoot Contessa Parties! by Ina Garten, Clarkson Potter/Publishers, All Rights Reserved
