Yes! Lemon bars can be frozen and they are actually SUPER delicious frozen. Bake again until the center is set.Īllow the lemon bars to cool fully and then stick them in the fridge to chill. Once chilled, cut into squares or into fancier triangles. Mix up all of the remaining ingredients and pour the mixture into the baked, cooled crust. I would say wait at least 30 min after the crust comes out to start making the lemon mixture. The lemon mixture comes together quickly, so you don't want to make it too soon. Once the crust is baked, remove it from the oven and allow it to cool fully. As you can see below, just the tips of the crust are a darker hue than the rest.
Very light golden brown is almost the point where it's hard to detect. That's why it's important to not over bake it the first time!īake the crust until it is lightly golden brown. Do not overbake the crustĭon't let the crust get too dark because when it goes back in for the second bake, it will get even more dark. Dump the dough into a greased 9x13 pan that's lined with foil (don't be tempted to use parchment! I made the mistake of using it once and the filling mixture leaked underneath the bottom - it ruined the whole batch). Once the crust ingredients are mixed together, the dough will form large crumbles. The crust of the bars is essentially a shortbread cookie. If you can source yourself some Meyer Lemons, I definitely recommend it!! They are less acidic, sweeter and have a deeper, richer citrus flavor than normal lemons. Lemon bars are quite easy to make and you don't need any fancy ingredients -Īnd of course, powdered sugar for topping. The filling is gooey and perfect and I just love it.
I've had so many lemon bars that have that weird, gelatinous, overcooked stretchy textured filling- you know what I'm talking about? It is thick and ultra creamy, basically lemon pudding on top of an amazing crust. It totally takes these lemon bars from good to *I'm speechless* - good. All of the oils and richness of the fruit lie within the zest. From my research, zest is missing in a lot of lemon bar recipes, and sorry but, that's a fail. It calls for 1 whole cup of fresh squeezed juice, along with a ton of lemon zest.
This recipe tops all of the other Lemon Bar recipes because it uses the most lemon I've ever seen.
What makes this lemon bar recipe so spectacular? More lemon & The perfect filling They are DIVINE as is and this recipe showcases the lemon in all of it's natural, beautiful, bright, citrus-y glory. Don't be tryin' to get fancy with lemon bars you just don't need to. I'm a believer that for a classic treat such as this, you gotta keep it basic. Silky smooth, cool lemon filling on top of shortbread crust, dusted with powdered sugar.in the words of Ina, "How bad could that be?" I have fond memories of having these bars on a summer day out by the pool or at family picnics & BBQs. Lemon bars are the perfect summer dessert I love trying her recipes, they're all so fabulous! I knew that her recipe for Lemon Bars would be no different. Ina Garten has been an inspiration to me for so long. I love making lemon desserts (my other top favorites include Lemon Biscotti, Lemon Cookies with White Chocolate & Lemon Ricotta Cake!), but the all time, queen of lemon desserts HAS to be the lemon bar. *This post was updated on 7/6/20 with updated text and photographs.
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