Best Lemon Bars Ina Garten 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.

INA GARTENS LEMON BARS image

Categories Lemon

Yield 20 Squares

Number Of Ingredients 12

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

Steps:

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.

Ina Garten's Lemon Bars - the perfect bite of lemon! image

Provided by @MakeItYours

Number Of Ingredients 10

6 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 all-purpose flour
Confectioners' sugar, for dusting
1/2 pound unsalted butter at room temperature
1/2 cup granulated sugar
2 cups all-purpose flour
1/8 teaspoon kosher salt

Steps:

Preheat the oven to 350 degrees.
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 squares and dust with confectioners' sugar.

LEMON BARS (INA GARTEN) image

Yield 20 squares

Number Of Ingredients 13

Ingredients
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.