Ina Garten Lemon Bars
Ina Garten’s lemon bars consist of a crisp, buttery shortbread base and a smooth, zesty lemon filling made with fresh lemon juice and zest. The bars are baked until set, then dusted with powdered sugar for a beautiful finish.
- Prep Time: 15
- Cook Time: 50
- Total Time: 1 hour 5 minutes
- Yield: 12-16 bars 1x
- Category: Dessert
- Method: Baking
- Cuisine: American
Ingredients
Scale
For the Shortbread Crust:
- 2 cups all-purpose flour
- ½ cup granulated sugar
- ¼ teaspoon salt
- 1 cup unsalted butter, cold and cut into small cubes
For the Lemon Filling:
- 6 large eggs
- 2 ½ cups granulated sugar
- 1 cup freshly squeezed lemon juice
- 2 tablespoons lemon zest
- 1 cup all-purpose flour
For Garnish:
- Powdered sugar (for dusting)
Instructions
For the Shortbread Crust:
- Preheat the oven – Set to 350°F (175°C) and grease a 9×13-inch baking pan.
- Mix the crust ingredients – In a bowl, combine flour, sugar, and salt. Add the cubed butter and mix using a pastry cutter or food processor until the mixture resembles coarse crumbs.
- Press into the pan – Evenly press the mixture into the bottom of the prepared pan.
- Bake until golden – Bake for 20-25 minutes or until lightly golden. Let cool slightly while preparing the filling.
For the Lemon Filling:
- Whisk eggs and sugar – In a large bowl, whisk together the eggs and sugar until light and smooth.
- Add lemon juice and zest – Stir in the freshly squeezed lemon juice and zest.
- Incorporate the flour – Sift in the flour and whisk until fully combined and smooth.
- Pour over the crust – Gently pour the lemon mixture over the warm shortbread crust.
- Bake until set – Bake for 30-35 minutes or until the filling is set and slightly firm to the touch.
- Cool completely – Let the bars cool to room temperature, then refrigerate for at least 2 hours before slicing.
- Dust with powdered sugar – Once chilled, sprinkle with powdered sugar before serving.