These Lemon Bars from Ina Garten are hands down the most delicious and decadent dessert I’ve ever made. Keep reading to get the recipe.
Yesterday Kayla was in a mood to cook. It was a lazy Sunday so we pulled up our Pinterest app and started searching for Ina Garten recipes. Here lately, we are obsessed with her! I have no clue why. Her food seems so beautiful and fancy, but so easy to make.
For example — these lemon bars.
This recipe whipped up in no time flat. While Kayla was working on our Pioneer Woman coffee concentrate, I made the shortbread crust, baked it in the oven, and then made the lemon filling — which by the way is the most amazing filling I have ever tasted.
You do need to make sure you use fresh lemon juice — not that concentrate in the bottle. That stuff is just nasty! Once you use fresh lemons, you will never want to use the bottle stuff again.
Look at how beautiful and creamy the middle of these Lemon Bars turned out.
The shortbread crust is soft and delicate and then once you top with powdered sugar, you have reached sweet perfection.
Be sure and follow the recipe to the tee. Don’t try to add the lemon filling while the crust is hot. When you pull it from the oven, let it sit and then go throw on some Netflix or Hulu and watch a couple of episodes of something. Then when you come back, fill the crust and finish baking.
Once it comes out of the oven, let it cool completely before cutting. The first bite is very tart until you get used to the lemon taste. The powdered sugar on top cuts down on that.
Hope you enjoy this recipe as much as I did!
- 1/2 pound unsalted butter at room temperature
- 1/2 cup granulated sugar
- 2 cups all-purpose flour
- 1/8 teaspoon kosher salt
- 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
- 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.
Recipe adapted from Ina Garten’s Lemon Bars recipe.