BEST LEMON BARS RECIPE INA GARTEN RECIPES

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LEMON BARS RECIPE | INA GARTEN - FOOD NETWORK



Lemon Bars Recipe | Ina Garten - Food Network image

Ina Garten's Lemon Bars are easy to bake and make for the perfect picnic dessert, from Barefoot Contessa on Food Network.

Provided by Ina Garten

Categories     dessert

Total Time 1 hours 35 minutes

Prep Time 10 minutes

Cook Time 55 minutes

Yield 20 squares or 40 triangles

Number Of Ingredients 10

1/2 pound unsalted butter, at room temperature
1/2 cup granulated sugar
2 cups flour
1/8 teaspoon kosher salt
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

Steps:

  • 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 1/2-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 triangles and dust with confectioners' sugar.

LEMON CURD RECIPE | INA GARTEN - FOOD NETWORK



Lemon Curd Recipe | Ina Garten - Food Network image

Make Lemon Curd at home with Ina Garten's easy recipe from Barefoot Contessa on Food Network Ñ it's the perfect filling for cakes, pastries and tarts.

Provided by Ina Garten

Categories     dessert

Total Time 30 minutes

Prep Time 20 minutes

Cook Time 10 minutes

Yield 3 cups

Number Of Ingredients 6

3 lemons
1 1/2 cups sugar
1/4 pound unsalted butter, room temperature
4 extra-large eggs
1/2 cup lemon juice (3 to 4 lemons)
1/8 teaspoon kosher salt

Steps:

  • Using a carrot peeler, remove the zest of 3 lemons, being careful to avoid the white pith. Put the zest in a food processor fitted with the steel blade. Add the sugar and pulse until the zest is very finely minced into the sugar.
  • Cream the butter and beat in the sugar and lemon mixture. Add the eggs, 1 at a time, and then add the lemon juice and salt. Mix until combined.
  • Pour the mixture into a 2 quart saucepan and cook over low heat until thickened (about 10 minutes), stirring constantly. The lemon curd will thicken at about 170 degrees F, or just below simmer. Remove from the heat and cool or refrigerate.

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Lemon bars are all about contrast: sour lemon and sweet sugar, crumbly base and creamy topping, buttery crust and tart filling. Two common ingredients lift this recipe above the pack: baking powder for a fluffy filling and shredded coconut for a rich, round-tasting crust. (Once baked, the coconut flavor almost disappears.)  Bakers who avoid preservatives will find an easy version of homemade sweetened coconut in the tip below the recipe.) For thicker lemon squares, use the square baking pan; for thinner ones, the large rectangle. For an easy lemon tart, simply cut the recipe in half and bake it in an 8-inch round tart pan, pressing the crust up the sides.
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Ina Garten's Lemon Bars are easy to bake and make for the perfect picnic dessert, from Barefoot Contessa on Food Network.
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See details


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See details