If you love a dessert that perfectly balances sweet and tart, then you are going to fall head over heels for Ina Garten’s Lemon Bars.
These classic treats are everything a lemon dessert should be—bright, citrusy, buttery, and finished with that signature dusting of powdered sugar.
Ina Garten, also known as the Barefoot Contessa, is famous for her simple yet elegant recipes, and her lemon bars are no exception. They’re easy to make, use pantry staples, and deliver bakery-quality results every single time.
Whether you’re hosting a spring brunch, need a light summer dessert, or just want something fresh and zesty with your afternoon coffee, these lemon bars are always a good idea.
How to Make Ina Garten's Lemon Bars
Why You’ll Love These Lemon Bars
There are a lot of lemon bar recipes out there, but this one stands out for a few reasons:
- Perfect balance of flavors – sweet, tart, and buttery
- Soft, melt-in-your-mouth texture
- Simple ingredients you probably already have
- Great for make-ahead desserts
- Crowd-pleasing and always a hit at gatherings
This recipe whips up in no time flat. While Kayla was working on our Homemade cold brew 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 bottled 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 it with powdered sugar, you have reached sweet perfection.
Tips for the Best Lemon Bars
- Chill before slicing if you want super neat squares
- Use fresh lemon juice – it makes all the difference in flavor
- Don’t skip the zest – that’s where the bright citrus flavor really shines
- Let them cool completely before cutting for clean edges
- Line your pan with parchment for easy removal
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.
If you want to try another variation on a lemon bar recipe, be sure to check out my Pioneer Woman Lemon Bars recipe. It is pure perfection as well.
Hope you enjoy this recipe as much as I did! For my next lemon recipe, I am going to give these Eggless Lemon Drizzle Mini Loaf Cakes a try, or maybe this delicious Vibrant Lemon Polenta Cake. Both look equally delicious.
Check out these other Lemon recipes on the site!
- Coconut Lavender Lemonade – a very refreshing Summer Drink
- Lemon Chicken Piccata – Dinner in under 30 minutes
- Lemon Hummus- the Perfect Low Carb Snack
- One Pan Lemon Shrimp and Asparagus
Recipe adapted from Ina Garten's Lemon Bars recipe.
Ina Garten’s Lemon Bars
This recipe is so delicious and so easy to make. The Lemon flavor is front and center in these bars.
Ingredients
For the Crust:
- ½ pound unsalted butter at room temperature
- ½ cup granulated sugar
- 2 cups all-purpose flour
- ⅛ teaspoon kosher salt
For the Filling:
- 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
Instructions
- 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 ½-inch edge on all sides. Chill in the fridge for 30 minutes.
- Bake the crust for 15 to 20 minutes, until very lightly browned. Let it cool on a wire rack for 20 minutes.
- 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. The filling should not be runny at all. It should have very little jiggle to it when touched. Let cool to room temperature.
- Cut into squares and dust with confectioners’ sugar.
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Nutrition Information:
Yield:
18Serving Size:
1Amount Per Serving: Calories: 377Total Fat: 12gSaturated Fat: 7gTrans Fat: 0gUnsaturated Fat: 4gCholesterol: 89mgSodium: 44mgCarbohydrates: 65gFiber: 2gSugar: 46gProtein: 5g
These look so good. It's been way too long since I've had any lemon bars.
OK I most definitely need to try making these, they sound like they would be right up my street and I really am a sucker for anything lemon!
I love lemon - all thing lemon! Lemon bars are one of my favorites. I haven't had them since becoming gluten free though. I should find a crust that is GF and make these!
I make these all the time gluten free. Just swap out the flour for an all purpose gluten free flour. I’ve used Bob’s Red Mill all purpose gluten free flour, also I use America’s Test Kitchen recipe to make my own gluten free flour. Their recipe is amazing, but in a pinch I use Bob’s Red Mill.
@Rachel, I use GF Jules flour and they turn out just fine! Very tasty. Family loves them!
Lemon is such a spring flavour!! I love the tart and sweet combo of this dessert! I have never had it with a shortbread crust! It sounds fabulous
Lemon bars are one of my favourites. This recipe sounds so good. I have to try it.
I love anything lemon and these look so delicious. This is the little bit of sunshine I need in my life to welcome in the warmer weather (hopefully soon).
How long should the dough be chilled before baking?
Just about 15 minutes is fine.
Hi Jen,
Just found your blog when I googled "Ina Garten's Lemon Bars." I made these years ago and my husband continues to speak of them wistfully so I have decided to make them again. I remember how good they are and that is exactly why I rarely bake... sweet carbs are just a little too tempting to be left alone in the house with me. But I want to do something nice for hubby and I know these will be a smashing hit.
I'm looking forward to trying out your recipes.
Jen
i read someone thought too much flour in the lemon filling...is there?
@Nancy Foley,
No I have made this recipe
Twice and just fantastic outcome
very good and tasty. god chef
Do u think if I cut the recipe in half, it would be enough for an 8×8 square pan? dont think I need a full 9 × 12 pan..
Sure. I have done it both ways.
@beth, or freeze the other half.
@Sharon, do they freeze well?
@KL,
They freeze just fine.
I LOVE everything LEMON. These are perfect for all the BBQ parties I will be hosting this summer. Always a hit at any party. Hope I have some leftovers for me. Maybe I will have to make a double batch LOL!!
YIKES! My lemon bars are soupy - I was planning on taking them to a BBQ this evening- can I put them back in the oven - after cooling process ? Or should I make lemon parfaits out of them?
I don't see why you couldn't. That should not be a problem.
How long do you cool the crust before you put the filling in and bake again?
We let it cool for about 10 minutes or so.
Do you bake in a lass Pyrex 9X13 baking dish or metal 9X13 pan?
I have done it in both and it works wonders either way.
I've never made Lemon Bars before. After searching through several recipes, I decided to stick to one of my favorite chefs! Wow! My husband who doesn't like sweets, devoured 3 bars! Yes, this will be my "go-to" recipe for lemon bars. Simply delicious!
Ina is the best -- I agree!
Made these tonight. Delicious! A real crowd pleaser! Definitely will make them again. EASY! RICH! A WINNER!
No where does it mention to grease the pan. I very lightly greased my 9x13 pan, it was tough getting them out without ruining them. Fortunately, they look as good as the picture! Also, do you refrigerate them?
There is no reason to grease the pan which is why it is not mentioned. The crust is a shortbread crust that has a lot of butter in it. It really shouldn't be sticking to the pan at all.
You can refrigerate them if you want to. I do mine and they still taste great. Glad yours turned out as you wanted.
@Cassandra, just use foil or parchment paper and lift the whole thing out when cool.
@Cassandra,
I do a lot of baking. I always use a 9” x 12” pan. I lightly grease the metal pan. Put in parchment paper and lightly grease it, too. Then I make the square. When done, I let it cool and then put it in the fridge for a couple hours. I then lift it out of the pan and put it on a cutting board. I pull down the sides of the parchment and cut the square. The pieces come off the paper perfectly. If a recipe calls for an 8” x 8” square I always double it and put it into a 9” x 12” pan. Almost every square freezes well and when company arrives unexpectantly you just have to remove it from the freezer and you’re ready to entertain your guests. 🙂
Extremely sweet. Will not make again.
@ERose, I agree. Like mine quite tart. Have you found a sharper recipe?
I made these today. Does the filling set up more as it cools down? I hope so because the top part of the filling is set but the inner filling hasn't set up yet. Go na leave it in a few extra minutes, just to be sure!!
It might jiggle a little when it comes out, so yes I would let it set up. You can even put it in the fridge to make sure.
The crust stuck to the pan. I should have lined it with parchment paper to ensure it would come out better. The filling didn't set as well as other lemon bars that I have made. That being said, the filling did have a nice flavor.
You probably needed to cook it a little longer.
Please be sure you use a two inch baking sheet as instructed. I used a one inch and filled it to the rim with about 3 cups of filling to spare and found that my oven is not level, so made an awful mess all over my oven too. Not a good experience due to my own negligence. I thought it odd to use a baking sheet and should not have. Fail!
Thanks for sharing your experience Angie!!
These are absolutely the BEST!! I didn't think I could make a lemon bar that tastes like something from a fancy restaurant. Thank you!
So glad you liked them. They are super easy to make and taste SO amazing.
I’m not usually into lemon pies or cookies but This was so easy and 5he flavor was sooo delicious! Making more tomorrow!😃
Yes! They are the best flavor of sour and sweet together.
Can you use granulated sugar substitute?
Yes as long as it is a one to one substitute.
The only lemon bar recipe you will ever want. Perfect everytime.I get rave reviews.I like that it's not shy on the lemon juice.
I agree. I think the extra lemon flavor is what makes these bars!
I can’t tell if they are done. Very jiggly after 40 minutes in the oven. Getting very browned, going to remove from oven and hope for the best.
Let me know how they turned out.
There are several details missing in the recipe, obvious by the comments. It would be really nice if the recipe were updated with these details (i.e. how long to chill the crust? Is the filling meant to be runny? etc.)
I have updated the post with the chill time. As for the filling,it says cook it until the filling is set. That should be self explanatory.
Can I make the crust a day early, and keep it in the fridge until baking the next day?
I am sure you could? I have never done that before so I cannot give you a definite yes or no.
This is my go-to recipe with the Meyer Lemons from my own patio-size tree. I harvest the juice and zest to have them all year. The flavor of the Meyer Lemon is incredible with this recipe.
That sounds amazing!
Just made these & they’re amazing!! Baked for 35 minutes & they’re perfect! I did cut down the sugar to 2 1/2 cups-3 seemed like a little much…
Glad they turned out and you loved them as much as we do!
The first time I made these I took them to a club meeting. One member there, who was an excellent cook, said lemon bars are her favorite, and these were the best she had ever had!
I agree!
Oh I love hearing that! Thank you for sharing with me
I just made these this morning. Absolutely delicious. I’m addicted.
They are very addictive!
This is one of my favorite recipes! Plus Ina’s Texas sheet cake!
Yes I love both of those as well!
I complete failed with this recipe…I failed to presale the crust. Totally my fault. However, the 10 minute prep time is completely inaccurate. It takes that long to make the crust, then trying to get it in the baking pan with the proper lip is not easy. You have to squeeze and zest the lemons…
It’s in the oven right now and that’s when I realized I forgot to prebake crust. I’m sure this is going to be awful and I’ll have to toss the whole thing😢
Awww I am sorry! I hope that you try it again. I bet it still turns out good! Update me and let me know.
Mine took so long to stop being jiggly (like really jiggly), but now there is a crisp layer on top and runny underneath. Suggestions?
I am not sure I have ever had that happen. Maybe you made it too thick??