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Ina Garten’s Lemon Bars

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Ina Garten's Lemon Bars 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.

How to Make Ina Garten's Lemon Bars

This recipe whipped 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 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.

If you want to try another variation to 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!

Recipe adapted from Ina Garten's Lemon Bars recipe.

Yield: 18 bars

Ina Garten’s Lemon Bars

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.

Prep Time 10 minutes
Cook Time 20 minutes
Additional Time 35 minutes
Total Time 1 hour 5 minutes


For the Crust:

  • 1/2 pound unsalted butter at room temperature
  • 1/2 cup granulated sugar
  • 2 cups all-purpose flour
  • 1/8 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


  1. Preheat the oven to 350 degrees.
  2. 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.
  3. Bake the crust for 15 to 20 minutes, until very lightly browned. Let cool on a wire rack. Leave the oven on.
  4. 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.
  5. Cut into squares and dust with confectioners’ sugar.

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Nutrition Information:



Serving Size:


Amount Per Serving: Calories: 377Total Fat: 12gSaturated Fat: 7gTrans Fat: 0gUnsaturated Fat: 4gCholesterol: 89mgSodium: 44mgCarbohydrates: 65gFiber: 2gSugar: 46gProtein: 5g

Did you make this recipe?

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Tuesday 3rd of May 2022

Extremely sweet. Will not make again.


Saturday 14th of May 2022

@ERose, I agree. Like mine quite tart. Have you found a sharper recipe?


Wednesday 31st of March 2021

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?


Wednesday 4th of May 2022

@Cassandra, just use foil or parchment paper and lift the whole thing out when cool.

Jennifer Sikora

Monday 5th of April 2021

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.


Thursday 22nd of October 2020

Made these tonight. Delicious! A real crowd pleaser! Definitely will make them again. EASY! RICH! A WINNER!

Lisa Declet

Thursday 23rd of April 2020

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!

Jennifer Sikora

Friday 24th of April 2020

Ina is the best -- I agree!

Kathy ferguson

Friday 13th of March 2020

Do you bake in a lass Pyrex 9X13 baking dish or metal 9X13 pan?

Jennifer Sikora

Saturday 14th of March 2020

I have done it in both and it works wonders either way.

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