Best Lemon Bars Barefoot Contessa Recipes

Lemon Bars By : Barefoot Contessa ( Ina Garten ) image

Provided by Karla Everett

Time 1h35m

Number Of Ingredients 12

FOR THE CRUST :
1/2 lb unsalted butter , at room temp.
1/2 c granulated sugar
2 c all purpose flour
1/8 tsp kosher salt
FOR THE FILLING :
6 extra large eggs @ rm. temp
3 c granulated sugar
2 Tbsp lemon zest, grated (4 to 6 lemons)
1 c freshly squeezed lemon juice
1 c all purpose flour
confectioners' sugar , for dusting

Steps:

1. Preheat the oven to 350° F
2. For the crust , cream the butter and sugar until light in the bowl of an electric mixer , fitted with the paddle attachment.
3. Combine the flour and salt and , with the mixer on low , add to the butter just until mixed.
4. Dump the dough onto a well-floured board and gather into a ball.
5. Flatten the dough with floured hands and press into a 9x13x2" baking sheet , building up a 1/2" edge on all sides. CHILL
6. Bake crust for 15 - 20 minutes , until very light browned. Let cool on a wire rack . Leave oven on.
7. For the filling , whisk together the egg , sugar , lemon zest , lemon juice , and flour. Pour over the crust.
8. Bake for 30-35 minutes , until the filling is set. Let cool to room temperature.
9. Cut into triangles and dust with confectioners' sugar.

Barefoot Contessa's Lemon Bars Recipe - (4/5) image

Provided by XrayKim

Number Of Ingredients 12

CRUST:
1/2 pound unsalted butter, room temperature
1/2 cup granulated sugar
2 cups all-purpose flour
1/8 teaspoon kosher salt
FILLING:
6 extra-large eggs, room temperature
3 cups granulated sugar
2 tablespoons grated lemon zest (4 to 6 lemons)
1 cup freshly squeezed lemon juice
1 cup all-purpose flour
Confectioners' sugar, for dusting

Steps:

Preheat the oven to 350°F. 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.

Barefoot Contessa's No Fail Lemon Bars image

Provided by Rebecca Grefrath

Time 1h35m

Number Of Ingredients 11

Steps:

1. Preheat the oven to 350 degrees F. 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. 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.

LEMON BARS - BAREFOOT CONTESSA image

Yield 20 squares

Number Of Ingredients 12

For the crust:
1/2 pound unsalted butter, at room temperature
1/2 cup granulated sugar
2 cups flour
1/8 teaspoon kosher salt
For the filling:
6 extra-large eggs at room temperature
3 cups granulated sugar
2 tablespoons grated lemon zest (4 to 6 lemons)
1 cup freshly squeezed lemon juice
1 cup flour
Confectioners' sugar, for dusting

Steps:

Preheat the oven to 350 degrees F. 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. 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.

LEMON BARS (BAREFOOT CONTESSA RECIPE) image

Yield 20 Squares-40 Triangles

Number Of Ingredients 12

For the crust:
1/2 pound unsalted butter, at room temperature
1/2 cup granulated sugar
2 cups flour
1/8 teaspoon kosher salt
For the filling:
6 extra-large eggs at room temperature
3 cups granulated sugar
2 tablespoons grated lemon zest (4 to 6 lemons)
1 cup freshly squeezed lemon juice
1 cup flour
Confectioners' sugar, for dusting

Steps:

Preheat the oven to 350 degrees F. 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. 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.