Lemon Bars from Barefoot Contessa. Preheat the oven to 350 degrees. For the crust, cream the butter and sugar until light in the bowl of an electric…

2025年2月5日 · Ina Garten’s lemon bars are crazy easy to whip up, great for crowds, and perfect for any occasion. From the crispy-tender crust to the creamy-tart filling, they’re absolutely irresistible. They’re also stunning with that yellow hue and light dusting of powdered sugar on top.

2015年9月16日 · Lemon Bars are truly my favorite dessert bar! I love the buttery shortbread crust with the tart, baked lemon curd, and powdered sugar sprinkled on top. I use both juice and zest from fresh lemons to give these bars lots of flavor! Keep a pan in the fridge and treat the kids (and yourself!) at the end of a long day.

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. Cut into triangles and dust with confectioners’ sugar.

2024年4月29日 · For perfect lemon bars every time, turn to Ina Garten’s dependable recipe. I’ve been making her easy lemon bars for over 15 years—they’re the only ones I make.

2025年2月14日 · Ina Garten’s lemon bars are a classic dessert featuring a buttery shortbread crust topped with a luscious, tangy lemon filling. These bars strike the perfect balance between tart and sweet, making them a refreshing treat for any occasion.

2024年3月22日 · Ina Garten’s lemon bars, with their buttery shortbread-like crust and gooey lemon filling, are about as traditional as they come—and trust me when I say that’s a good thing. This recipe yields 20 rectangles or 40 triangles.

2025年1月9日 · Ina Garten loves the buttery shortbread crust, tart lemon curd and powdered sugar of lemon bars. Get her recipe.

2020年3月31日 · It was no different for lemon bars: Ina Garten’s recipe averages a 4.5 star rating and has more than 700 reviews — many of which describe it as the absolute best. It’s also labeled as a “fan favorite” on Food Network’s website.