Best Lemon Bars By Barefoot Contessa Ina Garten Recipes

Lemon Bars image

Provided by Ina Garten

Categories dessert

Time 1h35m

Yield 20 squares or 40 triangles

Number Of Ingredients 10

1/2 pound unsalted butter, at room temperature
1/2 cup granulated sugar
2 cups flour
1/8 teaspoon kosher salt
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 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.