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

FAQs

Can Ina Garten lemon bars be frozen? ›

Dust with powdered sugar before cutting into bars and serving. Store lemon bars in the fridge for up to 3 days (can also be frozen).

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).

3For the filling: In a medium bowl, stir together the sugar and flour. Crack in the eggs, and whisk to combine. Add the lemon zest and juice, and mix until combined. Pour over the crust and bake until the filling is set, about 20 minutes.

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.

This recipe uses cornflour to thicken the curd and ensure your lemon bars never turn out runny. If your lemon bars don't set properly, they make not have been baked long enough. The filling should jiggle slightly in the centre when you remove it from the oven, but the edges should be set.

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

Cracks - Cracks happen a lot when either when the lemon mixture if beaten a lot or you bake your bars at too high of a temperature and take them out of the oven. The dramatic change in temperature will sometimes create these cracks. They do not affect the taste, and you can cover it with powdered sugar.

Freezing Instructions: Lemon bars can be frozen for up to 3-4 months. Cut the cooled bars (without confectioners' sugar topping) into squares, then place onto a baking sheet. Freeze for 1 hour. Individually wrap each bar in aluminum foil or plastic wrap and place into a large bag or freezer container to freeze.

This will keep them from spreading and becoming sticky. Can you rebake undercooked lemon bars? Results may vary, but it's worth a shot! Throw them back in the oven at the original temperature and rotate every 5 minutes until it appears done.

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.

Why are my lemon bars chewy? ›

Chewy shortbread crust: The best lemon bars are extra thick, soft and chewy, all made possible by the texture of the shortbread crust.

A tomato knife is just right for this task. Unlike a chef's knife, which has a blade that is on the thick side, a tomato knife is sharp, but thin and delicate. Meaning, it won't smash or mess up the edges of your lemon bars the way other knives do. With this knife, you will get a clean cut without any jagged edges.

Seeing a thin whitish foamy layer of air bubbles on top of your baked lemon bars is completely normal. It is the air bubbles created from whisking the eggs rising to the surface during baking. Lemon bars taste the same with or without that layer and a dusting of icing sugar covers it right up!

Set a timer for 5 minutes after pulling the crust from the oven to ensure it doesn't cool too much—if the shortbread is allowed to reach room temperature, the uncooked lemon curd will slip off the top and pool in the bottom of the dish, turning your lemon bars upside down (sounds bananas until it happens to you!).

According to the USDA, lemon bars will keep in the fridge for up to seven days and will keep in the freezer for two to three months. Some people prefer to substitute store-bought lemon curd in their lemon bars which will have preservatives in them, so your mileage may vary depending on your ingredients.

Yes, lemon bars freeze beautifully—they are even good frozen! To freeze the bars, let them cool completely and freeze the batch whole, covered tightly with aluminum foil or plastic freezer wrap, for up to three months. (The cut bars can also be frozen in a single layer.)

Freezing Baked Cookies and Bars

To make it easier on yourself label your containers or bags with the name and date of the cookie. Place parchment paper in between the layers of cooled cookies or bars to prevent them from sticking when in the containers for freezing.

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

To start, place the cut lemons on a freezer-safe parchment-lined tray and freeze until frozen. This ensures your lemon slices don't freeze together. Once frozen, transfer the slices to a food safe plastic bag, like a Glad^® FLEX'N SEAL™ Freezer Bag and again, remove any extra air before sealing.