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

FAQs

Can you freeze ina Garten's lemon bars? ›

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).

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

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).

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.)

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.

5 1/4 Lemons = 1 Cup Lemon Juice.

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.

A white foamy looking top layer after baking is normal and is a result of air bubbles releasing to the top of the filling. To help minimize this, pour the filling through a fine mesh sieve to reduce the amount of foam. Confectioners sugar will cover up any imperfections after baking.

Remove your lemon bars from the oven before they turn brown on top. Browning means they're over-cooked, and the custard mixture can curdle.

Cut into bars before serving. Store in freezer.

Why do my lemon bars taste eggy? ›

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.

While frozen lemon zest won't have the same fragrance or depth of flavor that fresh lemon zest offers, it can still be used in any recipe that calls for it.

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.

Note: You'll need 4 to 5 large lemons for the entire recipe. Make-Ahead/Freezer-Friendly Instructions: The cakes can be made up to 1 day ahead of time and stored in a cake dome or airtight container at room temperature. They can also be frozen (without the final glaze) for up to 3 months.

"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.