Ina Garten’s Lemon Bars Recipe posted by Something Swanky Pin Share Tweet Email Jump to Recipe SomethingSwanky is reader-supported. When you buy through links on our site, we may earn an affiliate commission at no extra cost to you. Ina Garten’s Lemon Bars are so good! Imagine a buttery, delicious crust underneath a creamy lemon filling and a crispy sugary top. FAQ: Lemon Bars Can you overcook lemon bars? The filling should jiggle, like firm Jell-O. If it’s looser than that, you’ll likely end up with runny lemon bars. If they don’t jiggle at all, you’ve overcooked them and they may taste grainy. Do lemon bars have to be refrigerated? If you’re planning to serve the bars within 24 hours of baking them, they are fine to be left at room temperature. Any longer than that, I would suggest refrigerating them. Can I freeze lemon bars? Yep! Thaw them out overnight in the refrigerator when you’re ready to eat them. How many lemons make a cup of juice? Six lemons should do the trick. Continue to Content Ina Garten's Lemon Bars Yield: 20 bars Prep Time: 30 minutes Cook Time: 30 minutes Total Time: 1 hour Ina Garten's Lemon Bars are so good! Imagine a buttery, delicious crust underneath a creamy lemon filling and a crispy sugary top. Print Ingredients For the crust: 2 sticks butter, softened 1/2 cup granulated sugar 2 cups flour 1/8 teaspoon salt For the filling: 6 extra-large eggs 3 cups granulated sugar 2 tablespoons grated lemon zest 1 cup lemon juice 1 cup flour Powdered Sugar, for dusting Instructions Preheat oven to 350ºF. Line a 9x13 pan with foil or parchment, and lightly spray with non-stick cooking spray. Cream together the butter and sugar. Mix in the flour and salt until dough forms. Press the dough into the pan, building up 1/2 inch crust on all sides. Bake the crust for 15-20 minutes or until lightly golden brown. Chill. Whisk together all of the remaining ingredients (except the powdered sugar), and pour into the cooled crust. Bake for 30-35 minutes until filling is set. Let cool to room temperature or chill overnight. Dust with powdered sugar before cutting and serving. Nutrition Information: Yield: 20 Serving Size: 1 Amount Per Serving: Calories: 337Total Fat: 11gSaturated Fat: 6gTrans Fat: 0gUnsaturated Fat: 4gCholesterol: 95mgSodium: 116mgCarbohydrates: 56gFiber: 1gSugar: 41gProtein: 4g Related Recipes: Lemon Meringue Pie Dip Lemon Poppyseed Donuts Homemade Lemon Curd More Lemon Recipes Lemon Chess Bread Pudding Recipe Continue Reading Lemon Chia Seed Pudding Muffins Recipe Continue Reading Lemon Poppyseed Banana Bread Recipe Continue Reading Lemon White Chocolate M&M Cookies Recipe Continue Reading Lemon White Chocolate Muddy Buddies Recipe Continue Reading Lemon Pound Cake Recipe Continue Reading Lemon Poppy Seed Bars Recipe Continue Reading Lemon Cream Smoothie Recipe Continue Reading Lemon Blueberry Scones Recipe Continue Reading Lemon Blueberry Sweet Rolls Recipe Continue Reading Lemon {Marshmallow} Meringue Pie Recipe Continue Reading Lemon Poppyseed Bundt Cake Recipe Continue Reading Lemon Jell-O Cake Recipe Continue Reading Lemon Poppyseed Pancakes with Strawberry Syrup Recipe Continue Reading Lemon Meringue Cake + Father's Day Food Recipe Continue Reading Lemon Cheesecake with Blueberry Sauce Recipe Continue Reading Lemon Meringue Pie Dip Continue Reading 75+ Lemon Recipes Continue Reading Pink Lemonade Muddy Buddies Recipe Continue Reading Ina's Lemon Cake Recipe Continue Reading Baked Lemon Poppyseed Donuts Recipe Continue Reading Homemade Lemon Curd Recipe Continue Reading Raspberry Lemon Mini Bundt Cakes Recipe Continue Reading Better Than... Lemons Poke Cake Recipe Continue Reading White Chocolate Lemon Streusel Bars Recipe Continue Reading Strawberry Frosted Lemon Layer Cake Recipe Continue Reading Reader Reviews
Oh that filling!! You captured it perfectly and it looks so custardy and thick and rich and just perfection! Ina…cannot go wrong with anything she makes and these are gorg! pinned
I LOVE lemon and these look wonderful. I could eat one now at 7:30 in the morning. HA!!! I don’t make many lemon things because I can’t leave it alone and my hubby isn’t much for it.
Wow, these are gorgeous. Love the filling! I’ve never met a lemon bar that I didn’t inhale in two seconds flat, and I’m sure that these would take even less time to take care of! Happy Mother’s Day!
I am such a fan of Ina’s recipes and have had major success with this lemon bar recipe as well. So glad you’re sharing this as well!
Wow, these look like the perfect lemon bar! I love how thick and gooey the filling is and that perfect sugary crust!
This may be the perfect lemon bar, I love that the filling is creamy and not gelatinous like some, and the fact that it comes from Ina just makes it all the more perfect <3
Aww what a sweet post! I love that you compared your mom to lemon bars! They are fabulous and I bet your mom is too! Isn’t Ina amazing?! I absolutely must try these bars! Love the thick lemon layer! No thin bars here! Pinned!
I do have one question you said there’s a sugary crunchNess on top but you don’t put any sugar before you bake it I don’t understand
It’s just the way they bake up 🙂 Some of the sugar from the filling separates and creates the crunch up top. It’s yummy!
Hi Ashton It looks really yummy. When you say two stick of butter how many gram you mean? Many thanks
I made these and while I love the texture and the lemony goodness, they were way too sweet. Next time I make them, I will reduce the sugar by half.
Looks sublime;) I do, however, have a jar of lemon curd in my pantry that I haven’t been able to use as yet. Could I use the curd for the filling instead?
Hi Michelle! Actually, you cannot use curd as the filling. It won’t bake up the same way 🙁 But you can use that lemon curd in all sorts of delicious things! For one, my fave Lemon Poke Cake! You can find that recipe here: https://staging.somethingswanky.com/lemon-poke-cake/
Ina, thank you for sharing this great looking recipe. I can’t wait to try it, lemon is my favorite I can taste it already.
my batch is in the oven right now as I type. On the last ten mins. The smell in my house is SPRING!! I made a vanilla wafer crust. I hope it turns out ok. I was pressed for time but it’s baking up beautifully.
