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

FAQs

Do Ina Garten's lemon bars need to be refrigerated? ›

Because lemon bars contain a filling similar to custard, they need to be refrigerated. If you prefer them at room temperature, pull them from the fridge 30 minutes before serving. To cut nice and clean slices, line the pan with parchment paper or foil.

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).

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.

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.

The one meal Ina simply couldn't live without is roast chicken. She even cites it as one of the reasons her husband, Jeffrey, proposed marriage in 1968.

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.

Editor: Try lining the pan with parchment paper instead of wax paper and leave some paper hanging over the sides of the pan so you can lift the bars out.

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.

Are my lemon bars undercooked? ›

Underbaking: This is the most common reason for gooey lemon bars. The filling needs enough time to set, which can be tricky since oven temperatures can vary and the visual cues for doneness are subtle. Solution: Bake the bars until the filling is just set and no longer wobbles when you gently shake the pan.

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.

Brown spots vary in appearance and can indicate a range of problems. Uniform spots with clear boundaries often point to fungal issues, while irregular blotches could signal bacterial infections. Spots with a yellow halo might be citrus canker, and those that look like tiny scabs could be a sign of lemon scab disease.

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!

What is the best way to store chocolate chip cookie bars? To store these cookie bars, first let them cool completely in the pan, and then lift them out and slice them into bars. You can then store them in an airtight container at room temperature. I find they stay fresh for 4-5 days this way.

How do you store lemon cake? This cake can be left at room temperature for the day, however overnight it will need to be refrigerated due to the cream cheese in the frosting.

Storing Whole Lemons

They typically stay fresh for about one week at room temperature. After this point, they start to wrinkle, lose their vibrant color, and develop soft or hard patches.

Yes, lemon meringue cake needs to be refrigerated.