For the Crust:
- 1 c of butter (or 2 sticks, softened at room temp)
- 1/2 c granulated sugar
- 2 c all purpose flour
- 1/8 tsp salt
NOTE: *you'll need about 6-7 lemons to get 1 cup of juice*
- 6 eggs (room temp)
- 3 c granulated sugar
- 2 tbsp grated lemon zest
- 1 c freshly squeezed lemon juice
- 1 c flour
- powdered sugar (for dusting the bars)
- Preheat the oven to 350°F.
- Line a 9x13 pan with foil, allowing the ends to hang over the sides of the pan (do not use parchment) and lightly spray with non-stick cooking spray.
- In a large bowl, cream together the butter and sugar using a hand mixer. Add the flour and salt and mix just until large crumbles form.
- Press the dough evenly into the pan, ensuring to build the crust up on all sides.
- Bake the crust for 15-20 minutes or until VERY lightly golden brown. Allow to cool for 30min before starting the filling mixture.
- In another large bowl, whisk together the eggs, sugar, flour, zest & lemon juice.
- Pour the lemon mixture into the cooled crust. Bake for 30-35 minutes until filling is set (it can be slightly jiggly in the middle). Allow to cool to room temperature and chill in the refrigerator for at least 2 hours (best overnight).
- Lift the bars out of the pan with the foil and set on a large cutting board.
- Dust with powdered sugar before cutting into bars and serving.
- Store lemon bars in the fridge for up to 3 days (can also be frozen).
- Don't forget to zest your lemons before juicing them.
- If you can get Meyer Lemons, I highly recommend it! They are a little sweeter and have a deeper, richer citrus flavor.
Recipe adapted from: Ina Garten
- Prep Time: 15
- Cook Time: 60
- Category: Bars
- Cuisine: American
Keywords: Ina Garten's Lemon Bars, Lemon Desserts