If you know me, then chances are you have tasted these lemon bars. This is by far my favorite go-to dessert in my recipe box because it's always a crowd pleaser. Although I wish I could say this gooey, tangy, sweet and buttery creation was a secret family recipe-it's not. Once again I tip my hat to Ina Garten for another ridiculously tasty dessert.
{photo by freutcake}
Lemon Bars- recipe via Ina Garten
For the crust:
½ pound unsalted butter, at room temperature
½ cup granulated sugar
2 cups flour
⅛ teaspoon kosher salt
For the filling:
6 extra-large eggs at room temperature
3 cups granulated sugar
2 tablespoons grated lemon zest (4 to 6 lemons)
1 cup freshly squeezed lemon juice
1 cup flour
Confectioners' sugar, for dusting
Directions:
Preheat the oven to 350 degrees F.
For the crust, cream the butter and sugar until light in the bowl of an electric mixer fitted with the paddle attachment. Combine the flour and salt and, with the mixer on low, add to the butter until just mixed. Dump the dough onto a well-floured board and gather into a ball. Flatten the dough with floured hands and press it into a 9 by 13 by 2-inch baking sheet, building up a ½-inch edge on all sides. Chill.
Bake the crust for 15 to 20 minutes, until very lightly browned. Let cool on a wire rack. Leave the oven on.
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 squares and dust with confectioners' sugar.
Freutcake Tips: Cut with a sharp knife and wipe down between cuts. Serve in paper cupcake liners for easy pick-up!
Katie says
You take the best pictures! This looks so yummy!
freutcake says
Thank you Katie! Yes they are very yummy...you should try them!
Lane Culpepper says
Love this recipe 🙂 You make the tastiest lemon bars!
freutcake says
Thanks sista! I credit it all to the Barefoot Contessa.