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Lemon bar with lemons in the background

Ina Garten's Lemon Bars

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4.5 from 2 reviews

Sweet, creamy lemon filling on top of a shortbread crust, these Lemon Bars are the essential dessert for a BBQ or picnic! Ina Garten's Lemon Bars recipe is lemon perfection and is the ONLY recipe you need for lemon bars. You can't help but to smile while devouring this simple, beautiful, summer dessert.

  • Total Time: 75



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)


  1. Preheat the oven to 350°F.
  2. 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.
  3. 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.
  4. Press the dough evenly into the pan, ensuring to build the crust up on all sides.
  5. Bake the crust for 15-20 minutes or until VERY lightly golden brown. Allow to cool for 30min before starting the filling mixture.
  6. In another large bowl, whisk together the eggs, sugar, flour, zest & lemon juice.
  7. 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).
  8. Lift the bars out of the pan with the foil and set on a large cutting board.
  9. Dust with powdered sugar before cutting into bars and serving.
  10. 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