Barefoot Contessa Lemon Bars: Ina Garten’s RecipeABy Ashton · Updated August 12, 20264.4967 reviews·Total 1 hr·Serves 20 barsJump to Recipe Save Pin Add to Google posted by Ashton on August 12, 2026 Ina Garten’s Lemon Bars are so good! Imagine a buttery, delicious crust underneath a creamy lemon filling and a crispy sugary top. Barefoot Contessa lemon bars are honestly the perfect lemon bar — tangy, sweet, and completely dreamy. We’re talking a buttery shortbread crust topped with a creamy lemon filling, finished with a generous dusting of powdered sugar. Be still my heart! 🍋 If you’ve been searching through a lot of lemon bar recipes and just want the best lemon bars, you have landed in exactly the right place. These are the bars that belong on every dessert table, full stop. But first, let’s answer a quick question — in case you don’t watch the Food Network. Who Is Ina Garten? Ina Garten is an American author and host of the Food Network show Barefoot Contessa, where she shares simple and elegant recipes with her fans. She’s been a long time favorite of home bakers everywhere, and honestly? Same. Her cookbook Barefoot Contessa Parties is where the original recipe for these bars first appeared, and it’s basically a masterclass in unfussy entertaining. She travels with her husband Jeffrey, draws inspiration from France, and somehow makes everything look effortless. Ina Garten’s lemon bars are probably her most-requested dessert recipe — and after one bite, you will completely understand why. She started her culinary career buying a small specialty food store in the Hamptons, ran it for 18 years, then wrote 12 best-selling cookbooks and won three Emmy awards. A former White House Office of Management and Budget staffer turned kitchen icon — I literally can’t even. 🍽️ She is the queen of great recipes, and this is one of her absolute best. 🍋🍋🍋 Celebrate LEMONS with us in this roundup of our best lemon dessert recipes! 🍋🍋🍋 Why Ina Garten’s Lemon Bars Are the Best Can we talk about what makes this the favorite lemon bar recipe for SO many people? It all comes down to pantry staples and fresh lemons. No weird ingredients, no fancy equipment — just real, good-for-the-soul baking. The first time I made these I couldn’t believe how simple it was. The crispy crust is pure magic, the big lemon flavor is bold and bright, and that classic treat quality is just undeniable. These are the sweet lemon bars your grandmother wishes she had made. 😍 They give you bars lots of flavor in every single bite — tangy, buttery, sweet, and just a little bit tart in the best possible way. They’re a classic treat for bake sales, summer day entertaining, or honestly just a Tuesday at the end of a long day when you need something that feels like a hug. The original Ina Garten’s lemon bars recipe has been on my to-do’ recipes list for years before I finally made them — and wow, I wish I hadn’t waited! If you love citrusy bakes, you’ll also adore this lemon curd poke cake or these lemon poppy seed bars — both are absolutely ah-mazing for lemon dessert lovers! Lemon Bar Ingredients and Tips The full recipe uses pantry staples — butter, sugar, flour, extra-large eggs, and fresh lemons. That’s it! The good thing about this ina garten recipe is that everything is probably already in your kitchen. For the crust, make sure your butter is at room temperature before you start. Use the paddle attachment on your stand mixer — or just use the bowl of a stand mixer or the bowl of an electric mixer, whichever you have — and mix until you get a smooth dough. You’re looking for a fairly dry dough that just comes together. Press it into your pan, building up a 2-inch edge all around — this is how you keep that gorgeous lemon filling exactly where it belongs and creates that beautiful short-bready base. For the filling, fresh lemon juice and fresh lemon zest are non-negotiable here. Please, please use fresh lemons — skip the bottled lemon juice entirely, because the tasty flavor just will not be the same. Ina’s lemon curd filling is what sets these apart from every other bar out there. Bake the crust for 15-20 minutes until golden brown, pour the filling over, and bake another 30-35 minutes. Cool completely on a wire rack before slicing. Trust me — next time you skip that cooling step, you’ll regret it! 😅 How to Make Barefoot Contessa Lemon Bars Step by Step Let’s walk through Ina’s recipe together because honestly it’s such a great time in the kitchen — lots of fun, very satisfying, and the whole house smells amazing. Start by lining your baking pan with aluminum foil and giving it a good butter coating. Mix your crust ingredients in the bowl of an electric mixer until you have that smooth dough, then press it evenly into the pan. Remember that 2-inch edge! Some people find it easiest to flour their hands a little — almost like you’re working on a well-floured board — to keep the dough from sticking as you press. While the crust bakes for 15 – 20 minutes, whisk together your lemon filling in a medium bowl. If your lemons are smaller lemons, you may need a couple extra — huge lemons, on the other hand, might mean you need fewer. I always squeeze mine over a strainer just in case. Here’s a little trick: if your filling seems slightly too thick, add just a teaspoon of water to loosen it up a touch. Pour it over that golden brown crust and pop it back in the oven for 30-35 minutes. This is Ina’s recipe working its magic, people! 🍋 Check out our homemade lemon curd recipe if you want to dive even deeper into that gorgeous citrus filling world. Fun Variations to Try One of my favorite things about the original ina garten’s lemon bars recipe is how easy it is to riff on! Ever tried meyer lemon lime bars? Oh my goodness — swap in Meyer lemons and add a splash of lime juice and you’ve got yourself something truly special. The flavor is a little bit more floral and fragrant than regular lemons, and the color of the filling is just gorgeous. If you want extra sweetness in the filling, add a couple of more tablespoons of sugar to balance the tartness — especially if your lemons are super acidic. These variations give the bars lots of flavor beyond the classic while keeping that same dreamy texture we all love. I also love making a double batch when I have a big gathering coming up — these disappear SO fast at bake sales and parties, it’s honestly wild. If you’re into bar desserts in general, these berry pie bars are another favorite dessert bar around here, and the blueberry oatmeal bars are perfect when you want something a little more wholesome. So many great options! 🫐 The Shelter-in-Home Mandate That Started It All Okay, real talk — I tackled SO many new recipes and to-do’ recipes during the shelter-in-home mandate, and this was genuinely one of the most much fun projects I took on. I finally cleaned out my junk room, organized my cookbook collection, and worked through a whole stack of recipes I’d been meaning to try for a long time. Ina garten’s lemon bars were near the top of that list. I had good photos in mind, I had my fresh lemons ready, and I had absolutely nowhere to be. It was the perfect dessert project for a quiet afternoon. Honestly, it was a great time to revisit all those recipes I’d bookmarked and forgotten about — things like pot pies, slow braises, and obviously baked goods. This ina garten recipe delivered every single time and quickly became my go-to. It’s a very delicious dessert that works for literally any occasion — from casual family dinners to elegant little tea parties with bars served on tea saucers. 🍵 If you’re on a lemon kick (same!), you’ll also love this North Carolina lemon pie and this gorgeous lemon meringue cake — both are absolutely worth adding to your new recipes rotation! FAQ: Lemon Bars Can you overcook lemon bars? The filling should jiggle, like firm Jell-O. And if it’s looser than that, you’ll likely end up with runny lemon bars. If they don’t jiggle at all, you’ve overcooked them and they may taste grainy. Do lemon bars have to be refrigerated? Well, if you’re planning to serve the bars within 24 hours of baking them, they are fine to be left at room temperature. Any longer than that, I would suggest refrigerating them. Can I freeze lemon bars? Yep! You can thaw them overnight in the refrigerator when you’re ready to eat them. How many lemons make a cup of juice? So, about six lemons should do the trick, depending on the size of your lemons. Serving This Perfect Dessert Finish with a super generous dusting of confectioners’ sugar right before serving — that’s the last step and honestly the best part visually. These look SO elegant on tea saucers at a little party, or stacked on a plate at bake sales. They’re the perfect dessert and the ultimate sweet treat for any occasion. The best way to slice them cleanly is to use a sharp knife wiped between cuts. If you want a little bit of extra flair, serve them alongside a good cup of tea or even a glass of something bubbly. You have to make this — I’m serious! 🍋✨ These also make an incredible addition to a dessert spread alongside super fudge brownies for those guests who want something chocolatey too. Everyone wins! Having trouble viewing the full recipe below? If you use ad blockers or are experiencing network issues, try adjusting your browser settings or switching to a different browser. Viewing ads is a required part of this site and helps us keep sharing new recipes with you — thank you so much for your support! 💛 Related Recipes: Lemon Meringue Pie Dip Lemon Poppyseed Donuts Homemade Lemon Curd You may also love: Ina Garten’s lobster mac and cheese recipe. It’s delicious! 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Lemons Poke Cake Recipe Continue Reading White Chocolate Lemon Streusel Bars Recipe Continue Reading Strawberry Frosted Lemon Layer Cake Recipe Continue Reading Save this recipe for later: Save Pin Add to Google Reader Reviews Ina Garten's Lemon Bars Yield: 20 bars Prep Time: 30 minutes Cook Time: 30 minutes Total Time: 1 hour Save this recipe for later: Save Pin Add to Google Ina Garten's Lemon Bars are so good! Imagine a buttery, delicious crust underneath a creamy lemon filling and a crispy sugary top. Print Ingredients For the crust: 2 sticks butter, softened 1/2 cup granulated sugar 2 cups flour 1/8 teaspoon salt For the filling: 6 extra-large eggs 3 cups granulated sugar 2 tablespoons grated lemon zest 1 cup lemon juice 1 cup flour Powdered Sugar, for dusting Instructions Preheat oven to 350ºF. Line a 9x13 pan with foil or parchment, and lightly spray with non-stick cooking spray. Cream together the butter and sugar. Mix in the flour and salt until dough forms. Press the dough into the pan, building up 1/2 inch crust on all sides. Bake the crust for 15-20 minutes or until lightly golden brown. Chill. Whisk together all of the remaining ingredients (except the powdered sugar), and pour into the cooled crust. Bake for 30-35 minutes until filling is set. Let cool to room temperature or chill overnight. Dust with powdered sugar before cutting and serving. Nutrition Information: Yield: 20 Serving Size: 1 Amount Per Serving: Calories: 337Total Fat: 11gSaturated Fat: 6gTrans Fat: 0gUnsaturated Fat: 4gCholesterol: 95mgSodium: 116mgCarbohydrates: 56gFiber: 1gSugar: 41gProtein: 4g
Oh that filling!! You captured it perfectly and it looks so custardy and thick and rich and just perfection! Ina…cannot go wrong with anything she makes and these are gorg! pinned
I LOVE lemon and these look wonderful. I could eat one now at 7:30 in the morning. HA!!! I don’t make many lemon things because I can’t leave it alone and my hubby isn’t much for it.
Wow, these are gorgeous. Love the filling! I’ve never met a lemon bar that I didn’t inhale in two seconds flat, and I’m sure that these would take even less time to take care of! Happy Mother’s Day!
I am such a fan of Ina’s recipes and have had major success with this lemon bar recipe as well. So glad you’re sharing this as well!
Wow, these look like the perfect lemon bar! I love how thick and gooey the filling is and that perfect sugary crust!
This may be the perfect lemon bar, I love that the filling is creamy and not gelatinous like some, and the fact that it comes from Ina just makes it all the more perfect <3
Aww what a sweet post! I love that you compared your mom to lemon bars! They are fabulous and I bet your mom is too! Isn’t Ina amazing?! I absolutely must try these bars! Love the thick lemon layer! No thin bars here! Pinned!
I do have one question you said there’s a sugary crunchNess on top but you don’t put any sugar before you bake it I don’t understand
It’s just the way they bake up 🙂 Some of the sugar from the filling separates and creates the crunch up top. It’s yummy!
Hi Ashton It looks really yummy. When you say two stick of butter how many gram you mean? Many thanks
I made these and while I love the texture and the lemony goodness, they were way too sweet. Next time I make them, I will reduce the sugar by half.
Looks sublime;) I do, however, have a jar of lemon curd in my pantry that I haven’t been able to use as yet. Could I use the curd for the filling instead?
Hi Michelle! Actually, you cannot use curd as the filling. It won’t bake up the same way 🙁 But you can use that lemon curd in all sorts of delicious things! For one, my fave Lemon Poke Cake! You can find that recipe here: https://www.somethingswanky.com/lemon-poke-cake/
Ina, thank you for sharing this great looking recipe. I can’t wait to try it, lemon is my favorite I can taste it already.
my batch is in the oven right now as I type. On the last ten mins. The smell in my house is SPRING!! I made a vanilla wafer crust. I hope it turns out ok. I was pressed for time but it’s baking up beautifully.
