I still remember the first time I bit into one of Ina Garten’s lemon bars. It was a few summers ago, on a warm afternoon when my friend Rachel insisted we needed an “elegant but easy” dessert for our backyard brunch. Out came a tray of golden, glossy, citrus-scented bars, their shortbread crust perfectly crisp and their filling just the right balance of tart and sweet. One bite, and I was smitten. I had to recreate them.
But let’s be honest—lemon bars can be a gamble. Too sweet? You lose the bright, puckery magic. Too tart? It’s like biting into a raw lemon. And don’t get me started on crust-to-filling ratios. Some versions have barely a whisper of shortbread; others are drowning in too much custard. Ina Garten, the queen of effortlessly fabulous food, strikes the perfect balance. Her recipe is foolproof, but of course, I couldn’t resist putting my own little spin on it.
The first time I made these, I followed Ina’s recipe to the letter. They were perfect—bright, buttery, and bursting with citrus flavor. But then, curiosity got the best of me. Could I make them even better? I played around with different sugars, tried adding a hint of vanilla, and even tested a lemon raspberry version. After a few tweaks and lots of taste-testing (someone had to do it), I finally found my perfect batch: classic, zesty, and slightly softer with a whisper of creaminess. And now, I’m sharing my take on these irresistible bars with you!
Why You’ll Love This Dish
A Classic With a Twist
Ina Garten’s lemon bars are already perfection, but with a few subtle tweaks, they reach new heights. A touch of vanilla in the crust and a slight adjustment to the sugar balance make these even more delightful.
The Perfect Balance of Tart and Sweet
The best lemon bars walk a fine line between tart and sweet, and this version nails it. The bright citrusy punch is beautifully mellowed by just the right amount of sugar, making them neither too puckery nor overly saccharine.
Buttery, Melt-in-Your-Mouth Shortbread Crust
If you love a good lemon shortbread bar, this crust will steal your heart. It’s buttery, slightly crisp, and strong enough to hold up the luscious filling without crumbling apart.
Easy and Quick to Make
Despite their impressive flavor, these bars come together in just 20 minutes of hands-on time. The hardest part? Waiting for them to cool before digging in!
Great for Any Occasion
From picnics to dinner parties, these bars fit right in. They’re fancy enough for a gathering but casual enough to enjoy with a cup of tea on a random Tuesday afternoon.
A Crowd-Pleaser
These bars disappear fast. I’ve never taken them anywhere without someone asking for the recipe. They’re loved by kids and adults alike.
Versatile and Adaptable
Want to switch things up? You can easily turn these into lemon raspberry bars by swirling in some fresh raspberry puree. Feeling indulgent? Try adding a thin layer of lemon cream cheese filling.
Ingredients for the Ina Garten Lemon Bars Recipe
For the Shortbread Crust:
- 2 cups all-purpose flour
- 1/2 cup granulated sugar
- 1/4 teaspoon salt
- 1 cup unsalted butter, cold and cubed
- 1 teaspoon vanilla extract (optional, but adds depth)
For the Lemon Filling:
- 6 large eggs
- 2 1/2 cups granulated sugar
- 1 cup freshly squeezed lemon juice (about 4-5 lemons)
- 1 tablespoon lemon zest
- 1/2 cup all-purpose flour
Optional Variations:
- 1/4 cup raspberry puree for lemon raspberry bars
- 4 ounces softened cream cheese for a lemon cream cheese bars recipe twist
Equipment Needed:
- 13×9-inch baking pan
- Parchment paper
- Mixing bowls
- Whisk
- Electric mixer (optional)
- Fine mesh sieve (for dusting powdered sugar)
Cooking Instructions for the Ina Garten Lemon Bars Recipe
- Preheat the oven to 350°F. Line a 13×9-inch pan with parchment paper, leaving some overhang for easy removal.
- Make the crust: In a bowl, mix flour, sugar, and salt. Cut in the cold butter using a pastry cutter or your fingers until the mixture resembles coarse crumbs. Stir in vanilla extract. Press the mixture evenly into the prepared pan.
- Bake the crust: Pop it into the oven and bake for 18-20 minutes, or until lightly golden.
- Prepare the filling: In a large bowl, whisk together eggs, sugar, lemon juice, and zest until smooth. Sift in the flour and whisk until fully incorporated.
- Bake the bars: Pour the lemon mixture over the hot crust and return to the oven. Bake for 25-30 minutes, until the filling is just set.
- Cool and chill: Let the bars cool at room temperature before transferring to the fridge. Once completely chilled, dust with powdered sugar and slice into squares.
Notes
Use Fresh Lemon Juice
Bottled juice won’t cut it. Freshly squeezed lemons make all the difference in taste.
Let Them Chill Completely
Resist the urge to cut them too soon! Chilling helps them set properly and makes slicing much easier.
Adjust the Sweetness
Love extra tart lemon bars? Reduce the sugar slightly. Prefer a softer, less tangy bite? Add a tablespoon of honey.
Try Different Variations
Swap half the lemon juice for lime juice for a citrus bars desserts variation. Or mix in some fresh raspberries for a fruity twist.
Storing and Freezing
These lemon bars keep well in the fridge for up to a week. You can also freeze them—just wrap them tightly and store for up to three months.
Serving Ideas
Serve these with a dollop of whipped cream, a drizzle of raspberry sauce, or even alongside other Ina Garten summer recipes for a dreamy citrus-inspired dessert spread.
Macronutrients Count Per Serving
- Calories: 280
- Protein: 4g
- Fat: 14g
- Carbohydrates: 36g
- Fiber: 1g
- Sugar: 24g
Pro Tips for the Recipe
Use Fresh Lemon Juice
Bottled juice won’t cut it. Freshly squeezed lemons make all the difference in taste and brightness.
Let Them Chill Completely
Resist the urge to cut them too soon! Chilling helps them set properly and makes slicing much easier.
Adjust the Sweetness
Love extra tart lemon bars? Reduce the sugar slightly. Prefer a softer, less tangy bite? Add a tablespoon of honey.
Try Different Variations
Swap half the lemon juice for lime juice for a citrus bars desserts variation. Or mix in some fresh raspberries for a fruity twist.
Storing and Freezing
These lemon bars keep well in the fridge for up to a week. You can also freeze them—just wrap them tightly and store for up to three months.
Lemon Bar Lowdown: Your Questions, Answered!
What can I serve with these lemon bars?
These bars pair beautifully with a scoop of vanilla ice cream, a dollop of whipped cream, or a handful of fresh berries for an extra refreshing bite.
How do I make the crust extra crisp?
Make sure to pre-bake the shortbread crust until it’s golden before adding the lemon filling. This keeps it from getting soggy.
Can I make these gluten-free?
Yes! Swap out the all-purpose flour for a 1:1 gluten-free baking flour. The texture will be slightly different, but still delicious.
How do I get clean slices without a mess?
Use a sharp knife and wipe it clean between each cut. Chilling the bars before slicing also helps keep the edges neat.
Can I reduce the sugar?
Absolutely! If you prefer a more tart flavor, cut the sugar in the filling down to 2 cups instead of 2 1/2 cups.
What’s the best way to store leftovers?
Keep them in an airtight container in the fridge for up to a week. If stacking, place parchment paper between layers to prevent sticking.
