Ina Garten Sweet and Tangy Lemon Bar Recipe
Hey friends, I am so glad you are here! If you are here for an amazing lemon bar recipe then you are int he right place! I want to share my favorite lemon bar recipe, Ina Gartens lemon bar recipe! I wish I could take credit for this recipe, but I cant.
So, I will just share it along!
I have been so busy baking all the sourdough things, like sourdough pancakes, Sourdough english muffins, and sourdough biscuits, that I decided it was time to make a sweet treat! I knew exactly what I wanted to make too, Yummy lemon bars. Yes, I wish I could take credit for these delicious tart, tangy and sweet lemon bars. Believe me, they are not your regular lemon bars! These have a thick layer of lemon curd in the middle with a crispy crust on the top and a tender crumb crust underneath. These are amazing room temperature, out of the fridge, or our favorite way, right out of the freezer!
Yes, they are so good right out of the freezer. The lemon filling is still slightly soft and the crust is too! its the perfect summer treat. It is tart, sweet, and refreshing!
My mom has been making these for years, and every time I ask for the recipe she says, “its the Ina Garten lemon bar recipe, just look it up.”
And I have done that every time. But, I wanted a place to have it for myself and share it with you also! You can go to her website to get the recipe as well!
These are by far my favorite lemon bars. The thick layer of lemon curd really sets them apart!
Its almost like a mini lemon meringue pie without the meringue and a crispy and sweet crust topped with powdered sugar.
We like to add a liberal dusting of powdered sugar to ours prior to freezing them.
If you decide to freeze them, they can last a long time. You can pull a couple out at a time and enjoy them frozen or let them defrost! Its really the best way to go. You only need a small serving of these lemon bars to fully appreciate their amazing flavor!
Trust me, these are amazing!!
How to make these amazing lemon bars:
FOR THE CRUST:
You want to cream the butter and sugar and then add the flour and salt. It will be very crumbly. Press into a 9 by 13 pan and bake in the oven for 15-20 minutes. Take it out and let it cool.
FOR THE FILLING:
You will need:
- eggs
- sugar
- lemon zest
- lemon juice(fresh squeezed)
- flour
- powdered sugar(for dusting)
Mix together the eggs, sugar, lemon zest, and flour.
Once the crust has cooled, pour the filling on top and bake for 30-35 minutes.
After it comes out of the oven, give it a generous dusting of powdered sugar and let it cool to room temperature. Cut it into small 1-2 inch squares and serve room temperature, cold from the fridge or the best way, right out of the freezer!
Lemon Bars
Ingredients
Crust
- 1/2 lb butter
- 1/2 cup sugar
- 2 cups all purpose flour
- 1/8 tsp kosher salt
Filling
- 6 extra large eggs
- 3 cups granulated sugar
- 2 tbsp lemon zest
- 1 cup fresh squeezed lemon juice
- 1 cup all purpose flour
- confectioners sugar (for dusting on the top)
Instructions
- Preheat the oven to 350 degrees
- Cream sugar and butter together. Add salt and flour until just combined.
- Press into a 9 by 13 pan, adding a 1/2 inch crust lip on the sides
- Bake in the oven for 15-20 minutes
- Let cool for about 30 minutes.
- Mix eggs, sugar, lemon juice, lemon zest, and flour.
- Whisk until nice and creamy and everything is well incorporated.
- Pour onto the cooled crust and bake in the oven for 25-30 minutes.
- Once it comes out of the oven, make sure to let it cool completely. Dust with powdered sugar.
- Cut into small 1-2 inch squares and serve!
- You can eat this room temperature, out of the fridge, or (our favorite) frozen! They are the perfect summer treat.
- If you freeze them, they will stay good for quite a while. Make sure to cut them prior to freezing. I like to arrange them in a plastic tupperware and put a piece of parchment paper in between the layers to prevent sticking.
- Try not to eat them all!
You are guaranteed to love these lemon bars! They are one of our absolute favorites! Perfect for get togethers and gatherings, but are perfect for enjoying as a family during game night. They are also really great when you sneak a frozen piece and eat it quietly without distraction haha!
Make sure to save it for later!
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Looks divine! How many eggs if using large?
When I use medium eggs I add one more, so I think you will be okay to use the amount in the recipe!
I just pulled these out of the oven and the lemon filling is still liquidy. Is that normal?
It should be slightly runny but not liquid. I haven’t ever had this happen. Maybe you missed an ingredient?
This looks delicious! I can’t wait to make it. I was very happy to find this website. Thank you!
Lemon bars are a favorite anyway, so I can’t wait to try these! As for sneaking one out of the freezer, I’m sure the powdered sugar would end up giving me away. 😉
Thanks for this recipe!