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

FAQs

Can you freeze Ina Garten's lemon bars? ›

The combination of the tender crust, creamy lemon curd center and the crispy top with a dusting of powdered sugar make these lemon bars the ultimate sweet treat. Try them room temperature or frozen!

Serving, Storing, and Freezing

Serving: Lemon bars are fine to keep out at room temperature for up to 6 hours or so. Storing: Store cooked lemon bars or leftovers in the refrigerator. Cover tightly with plastic wrap and store for up to 2 days. Make-Ahead: You can make lemon bars up to two days in advance.

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.

Ingredients. Recipes vary slightly, but lemon bar recipes call for lemon juice, and many suggest fresh squeezed. Other ingredients include butter, white sugar, flour, eggs, and salt.

To store lemon bars, simply place in an airtight container and seal tightly, then put them in the fridge. If you're stacking lemon bars, insert a sheet of parchment paper between layers to prevent sticking. According to the USDA, lemon bars will last in the refrigerator up to 7 days.

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. They will be pale yellow, only very slightly jiggly and will not hold a fingerprint when they are done.

To Keep Powdered Sugar from Melting, Add Cornstarch

You don't want to add too much cornstarch, though: At a certain point you'll be dusting the top of your cake with cornstarch instead of powdered sugar — and we don't want that! So go slow and be conservative with the amount of cornstarch you add.

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

Acidic ingredients can cause the metallic pots or spoons to leach into the ingredients. Whenever making things with lemon, vinegar or other highly acidic ingredients it is best to stick with heatproof glass bowls and pans, stainless steel pots and silicone utensils.

As soon as it's done, take the pan out of the oven. This will ensure that the lemon curd is baked enough so that it holds it's shape, but not overbaked – otherwise your lemon bars will be rubbery and can taste more eggy too. Thirdly, this recipe uses a traditional shortbread crust for the base of the lemon bars.

What is the white stuff floating in my lemon juice? ›

It is likely a combination of placenta, vesicle, endocarp, and possibly some mesocarp. Basically, its the white stuff inside the lemon. Little tiny bits of lemon. Many commercial juice preparers will include the zest ground very fine as it has a lot of oil and flavour.

A sharp, serrated knife is the best choice for cutting lemon bars. The serrated edge helps to cleanly slice through the crust and filling without crushing or crumbling the bars.

Key Tips. Don't bake in aluminum foil or directly in an aluminum pan. Aluminum will react with the acidic lemon juice and give the bars a metallic taste and can even affect the color.

Yes, lemon bars freeze beautifully—they are even good frozen!

Yes, it's best to store lemon bars in the refrigerator. To store them, simply cover them with plastic wrap and pop them in the fridge. Stored this way, your lemon bars should keep for about 1 week.

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.

Pour the filling into the pie crust, wrap tightly in storage wrap and foil, and freeze for up to three months.