Lemon Bars Recipe

Lemon Bars Recipe | Ina Garten

• Difficulty: Intermediate
• Makes: 20 squares or 40 triangles
• Nutrition Facts per Serving (1 out of 20): Calories 316, Total Fat 11g, Saturated Fat 6g, Carbohydrates 52g, Dietary Fiber 1g, Sugars 36g, Protein 4g, Cholesterol 87mg, Sodium 38mg
• Total Time: 1 hour 35 minutes
• Prep Time: 10 minutes
• Inactive: 30 minutes
• Bake: 55 minutes

Ingredients

For the Crust:

• 1/2 lb unsalted butter, at room temperature
• 1/2 cup granulated sugar
• 2 cups all-purpose flour
• 1/8 teaspoon kosher salt

For the Filling:

• 6 extra-large eggs, at room temperature
• 3 cups granulated sugar
• 2 tablespoons finely grated lemon zest (from 4 to 6 lemons)
• 1 cup freshly squeezed lemon juice
• 1 cup all-purpose flour
• Powdered sugar, for dusting

Instructions

1. Preheat your oven to 350F (177C) and get ready for a burst of bright, zesty flavor that will brighten any gathering.
2. Cream the butter and sugar until light and fluffy in an electric mixer with paddle attachmentimagine that buttery shortbread base forming perfection. Mix flour and salt, add on low until just combined, then shape into a ball on a floured surface. Press evenly into a 9 x 13 x 2-inch baking pan with a 1/2-inch edge all around, and chill to set the stage for magic.
3. Bake the crust 15-20 minutes until lightly golden, cool on a rack while keeping the oven hotthis tender base is your canvas for lemon bliss.
4. Whisk eggs, sugar, lemon zest, juice, and flour vigorously until smooth; pour over the crust and bake 30-35 minutes until set with no jiggle. Cool completely for that creamy, dreamy texture.
5. Slice into squares or triangles, dust generously with powdered sugar, and dive into these irresistibly tart-sweet treats that scream summer celebration!