Ina Garten's Lemon Bars - Something Swanky Dessert Recipes (2024)

FAQs

Can you freeze ina Garten's lemon bars? ›

These are by far my favorite lemon bars. The thick layer of lemon curd really sets them apart! Its almost like a mini lemon meringue pie without the meringue and a crispy and sweet crust topped with powdered sugar. We like to add a liberal dusting of powdered sugar to ours prior to freezing them.

Lemon bars should be stored in an airtight container and refrigerated in order to prevent bacterial growth or foodborne illness. The filling in lemon bars is made with eggs and can become a breeding ground for bacteria if it's kept in the danger zone (between 41 and 153 degrees F).

The crust forms when the sugar in the lemon bar mixture caramelizes and browns during baking, creating a slightly firm, crispy layer over the bars. The top crust isn't always visible, as we all enjoy sprinkling powdered sugar on top of the bars before serving.

Lemon Filling – In a mixing bowl, whisk together eggs and sugar. Whisk in lemon juice and zest. Add flour and whisk until completely blended. Add filling and Bake – pour filling over the warm crust and bake at 350˚F for 30-35 minutes until the center is set and no longer wobbly.

Reprinted from The Barefoot Contessa Cookbook, Copyright 1999 by Ina Garten, Clarkson Potter/Publisher.

Ratio of Liquid to Thickener: If the recipe doesn't have the right balance of eggs (which act as a thickener) to liquid (lemon juice), the filling won't set properly. Solution: Ensure your recipe has enough eggs to set the lemon mixture. A good rule of thumb is about 2 large eggs per 1/2 cup of lemon juice.

If your lemon bars have a strong eggy taste/smell, it's likely due to the lemon curd being overbaked. Be sure to take the lemon bars out of the oven as soon as they're done. Your oven may also be running a little hot.

I have found that a hot, wet, very sharp knife helps quite a bit. Also, make sure the bars are completely chilled before cutting.

A: Brown spots or lesions on citrus usually mean one thing: brown rot. Brown rot is a disease that affects all parts of the tree, but is most often observed on the fruit. It is transmitted via various forms of the pathogen, Phytophthora, which resides in the soil.

Don't Over-Bake.

If you leave them in the oven too long, it can cause your bars to crack.

Why are my lemon bars white? ›

White Air Bubbles on Top of Baked Lemon Bars

That's completely normal. It's the air from the eggs rising to the surface. Some batches have it, some don't. Regardless, the lemon bars taste the same and a dusting of confectioners' sugar covers it right up!

To Keep Powdered Sugar from Melting, Add Cornstarch

Powdered sugar already contains cornstarch, and adding a little extra makes your powdered sugar last longer.

Separate bars with waxed paper between the layers. Remove as much air as possible and seal tightly. Label all packages with the name of the recipe and the date. Bar cookie, like all baked products, should be stored at 0°F or lower.

Yes you can. If you're storing for a few days, then it's best to keep the cake in an airtight container or for longer wait times, you can freeze a lemon drizzle cake for up to one month.

"If you come across a great buy on lemons or limes and want to save some for later use, they can be frozen."

For cookie bars:

Prepare according to the directions in the recipe, then place into the pan and wrap tightly in plastic wrap. Freeze in the pan, then thaw in the refrigerator overnight before baking. Alternatively you can freeze the dough in a ziplock bag or plastic wrap, defrost, and press into the pan.