Recipes

Ina’s Lemon Bars

On a recent Costco visit I picked up a large-beyond-reason bag of lemons with the intention of using them in my regular hot water with honey and lemon, but it didn’t take long to realize that the copious amount of lemons required another outlet.

I took to Pinterest on the hunt for alternative uses for lemons and after scrolling the endless, creative, and some downright odd ideas, I decided on good ol’ lemon bars.

I would consider myself a regular subscriber to the fabulosity that is Queen Ina Garten, so I did a quick search and found her classic recipe for both lemon bars and lemon curd. I plan on giving the latter a go sometime in the near future.

The recipe was quite easy to follow and required just about 5 lemons from my stockpile. I’d say the most tedious (but rewarding) part was juicing all those lemons, but it will definitely make your house smell like a lemony Bath & Body Works candle.

A quick par-bake of the crust in a parchment lined 9×13 and then it was time to add the filling, which surprisingly requires few ingredients (mostly sugar).

After about 30 minutes in the oven, I let them cool in the pan to hold their shape. And by ‘let them cool’ I mean stared at them intently until they were cool enough to slice because I couldn’t help myself.

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A quick slice into about 24 equal squares, although they are so rich, you could easily double that amount, and a light dusting with powdered sugar and voila! I feel like Ina would be proud.

These are so delicious you have to give them a try next time you find yourself surrounded by lemons. Or just go buy the dang things, these are THAT good!

Ina Garten's Lemon Bars
Print Recipe
Servings Prep Time
20-40 Bars 10 minutes
Cook Time
55 minutes
Servings Prep Time
20-40 Bars 10 minutes
Cook Time
55 minutes
Ina Garten's Lemon Bars
Print Recipe
Servings Prep Time
20-40 Bars 10 minutes
Cook Time
55 minutes
Servings Prep Time
20-40 Bars 10 minutes
Cook Time
55 minutes
Ingredients
Crust
  • 1/2 pound unsalted butter, room temperature
  • 1/2 cup granulated sugar
  • 2 cups flour
  • 1/8 tsp kosher salt
Filling
  • 6 extra-large eggs, room temperature
  • 3 cups granulated sugar
  • 2 tblsp grated lemon zest
  • 1 cup freshly squeezed lemon juice
  • 1 cup flour
  • 1/2 cup confectioners' sugar for dusting
Servings: Bars
Instructions
  1. 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 by 13 by 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.
  2. 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.
  3. Cut into triangles and dust with confectioners' sugar.

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