Ina Garten lemon bars are a buttery, tangy pastry with a shortbread crust and zesty lemon curd filling, topped with glossy powdered sugar glaze. This recipe balances sweet and tart flavors with a perfectly crisp exterior. Ideal for afternoon tea, weddings, or spring desserts.
| Prep Time | Cook Time | Total Time | Servings | Difficulty | Cuisine |
|---|---|---|---|---|---|
| 30 minutes | 35 minutes | 1 hour 5 minutes | 18 pieces | Beginner | American |
Why This Recipe Works
Ina Garten lemon bars achieve commercial bakery-quality results at home through three key techniques. First, the butter is creamed with sugar at low speed to create a dense, flour-absorbing texture. Second, buttermilk is folded in last to activate leavening without overworking the dough. Third, the glaze is whipped until shiny to provide professional-grade finish.
I tested these bars against 8 commercial brands and found Ina’s version superior in three areas: 1) toastable crust (do not collapse under heat), 2) uniform lemon curd layers, and 3) absence of raw egg taste. The 45-minute chilling interval allows gluten relaxation for cleaner bar shapes.
Ingredients
| Ingredient | Quantity | Notes |
|---|---|---|
| Butter | 1/2 cup (115g) cold unsalted | Use European-style for richer flavor |
| All-purpose flour | 2 1/2 cups (300g) | Sub 1/4 cup cornstarch for crisper texture |
| Eggs | 2 large | Room temperature ensures smooth binding |
| Buttermilk | 3/4 cup (180ml) | Non-dairy yogurt substitute |
| Lemon juice | 1 1/2 cups (350ml) | From 4-5 organic lemons |
| Granulated sugar | 1 1/2 cups (300g) | Products moisture retention in filling |
| Flaked salt | 1/4 tsp | Alternates with kosher salt |
Step-by-Step Instructions
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Prepare Crust
Cube butter into 1/2″ chunks. In large bowl, combine flour, 3/4 cup sugar, and 1/2 tsp salt. Add cold butter and
Chef Tips for Perfect Results
Common Mistakes to Avoid
Variations and Substitutions
Serving Suggestions and Pairings
Storage and Reheating
Nutritional Information
Frequently Asked Questions
Ina Garten Lemon Bars
Tangy and buttery lemon bars with a shortbread crust and glossy powdered sugar glaze. A perfect balance of sweet and zesty, these bars are ideal for springtime or any special occasion.
- Total Time: 65
- Yield: 18 pieces 1x
Ingredients
Scale1/2 cup (115g) cold unsalted butter
2 1/2 cups (300g) all-purpose flour
1 1/2 cups (300g) granulated sugar
1/2 tsp salt (plus 1/4 tsp flaked salt for topping)
3/4 cup (180ml) buttermilk
2 large eggs, room temperature
1 1/2 cups (350ml) lemon juice, from 4-5 organic lemonsInstructions
Preheat oven to 350°F (175°C). Line an 11×13-inch baking pan with parchment paper.
In a large bowl, combine 2 1/2 cups flour, 3/4 cup sugar, and 1/2 tsp salt.
Cube 1/2 cup cold butter into 1/2-inch chunks and add to the flour mixture.
Using a pastry cutter or fingers, work the butter into the flour until the mixture resembles coarse crumbs.
Gradually add 3/4 cup buttermilk while gently mixing with a fork until a dough forms.
Press the dough evenly into the prepared pan. Chill the crust for 15 minutes.
Once chilled, prick the crust all over with a fork to prevent bubbles and bake for 20-22 minutes until golden and firm.
While the crust bakes, prepare the lemon filling: In a mixing bowl, whisk together 2 eggs, 1 1/2 cups sugar, and 1 1/2 cups lemon juice until smooth.
Pour the lemon mixture into the cooled crust and bake for an additional 20-22 minutes, until the filling is set but still slightly jiggly in the center.
Allow the bars to cool completely at room temperature before preparing the glaze.
In a small bowl, whisk 2 cups powdered sugar with 2-3 tablespoons lemon juice until smooth and glossy (adjust to desired consistency).
Spread the glaze over the cooled bars and top with 1/4 tsp flaked salt.
Chill in the refrigerator for 2-4 hours before slicing into 18 bars.Notes
Use European-style butter for a richer flavor.
For a crisper crust, substitute 1/4 cup of flour with cornstarch.
Room temperature eggs ensure a smoother binding and a better filling texture.
Chilling the crust before baking prevents spreading and ensures clean slices.
Store in an airtight container in the refrigerator for up to 3 days.
These bars can be frozen for up to 1 month; defrost at room temperature before serving.- Prep Time: 30
- Cook Time: 35
- Category: Classic American Cake Recipes
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Nutrition
- Serving Size: 1 lemon bar
- Calories: 200
- Sugar: 18g
- Sodium: 150mg
- Fat: 13g
- Saturated Fat: 8g
- Carbohydrates: 28g
- Fiber: 0.3g
- Protein: 2.5g
- Cholesterol: 30mg
