Ina Garten’s Lemon Bars
Lemon bar Ina Garten is the best lemon bar I have ever had. They are very sharp and orange, but sweet and refreshing!
Every recipe that I made by Ina Garten is nothing but extraordinary. I have been wanting to make Ina Garten's lemon bar for a while, but I think waiting until summertime to make it, seeing summer is all lemon time.
In the recipe, it was said to put the dough for the crust on a 9 x 13 x 2-inch pan, which I did. And to press it, build 1/2 inch edges on all sides, which I did.
Now, this part confuses me. I thought to myself, "I don't think it's right to put a crust dough which will then store a lot of the goodness of liquid lemon on it". All I keep imagining is just contents that overflow and flow to the sides ... and that's what happened. That's a mess!
So just a friendly tip ... I will use a baking sheet that has raised edges, or even a 9 x 13 x 2-inch casserole plate. I know Ina must ask us to use the baking dish for her own ingenious reasons. But if you want to prevent chaos from happening ... I will stay away from using a typical baking dish without raised edges.
One more thing I want to mention about the Earth's crust ... It is said to cool the crust before baking it. I do. It doesn't say how long to chill, so I chill mine for about 10 minutes. I think it was not long enough ...
After the crust is finished baking, I have to take the glass and smile in the middle to make the edges again. When baked, the whole crust rises to a level, and my edges disappear. But the glass fix it!
This recipe is very good because it only uses real squeezed lemon juice and lemon zest for a perfect aroma!
After an overflowing filling disaster, this lemon bar still comes out wonderfully. They look amazing, and most importantly, they taste amazing!
I keep these people cold until they are ready to be served. Be sure to store leftovers in the fridge.
Finally, ENJOY!
INGREDIENTS
for the periphery:
To fill:
INSTRUCTIONS
Every recipe that I made by Ina Garten is nothing but extraordinary. I have been wanting to make Ina Garten's lemon bar for a while, but I think waiting until summertime to make it, seeing summer is all lemon time.
In the recipe, it was said to put the dough for the crust on a 9 x 13 x 2-inch pan, which I did. And to press it, build 1/2 inch edges on all sides, which I did.
Now, this part confuses me. I thought to myself, "I don't think it's right to put a crust dough which will then store a lot of the goodness of liquid lemon on it". All I keep imagining is just contents that overflow and flow to the sides ... and that's what happened. That's a mess!
So just a friendly tip ... I will use a baking sheet that has raised edges, or even a 9 x 13 x 2-inch casserole plate. I know Ina must ask us to use the baking dish for her own ingenious reasons. But if you want to prevent chaos from happening ... I will stay away from using a typical baking dish without raised edges.
One more thing I want to mention about the Earth's crust ... It is said to cool the crust before baking it. I do. It doesn't say how long to chill, so I chill mine for about 10 minutes. I think it was not long enough ...
After the crust is finished baking, I have to take the glass and smile in the middle to make the edges again. When baked, the whole crust rises to a level, and my edges disappear. But the glass fix it!
This recipe is very good because it only uses real squeezed lemon juice and lemon zest for a perfect aroma!
After an overflowing filling disaster, this lemon bar still comes out wonderfully. They look amazing, and most importantly, they taste amazing!
I keep these people cold until they are ready to be served. Be sure to store leftovers in the fridge.
Finally, ENJOY!
INGREDIENTS
for the periphery:
- 1/2 pound of unsalted butter, at room temperature
- 1/2 cup sugar
- 2 cups flour
- 1/8 teaspoon of halal salt
To fill:
- 6 extra-large eggs at room temperature
- 3 glasses of granulated sugar
- 2 tablespoons of grated lemon zest (4 to 6 lemons)
- 1 cup of fresh lemon juice
- 1 cup flour
- Candied sugar, for dust
INSTRUCTIONS
- Preheat the oven to 350 degrees F.
- For the crust, shake the butter and sugar until light in an electric mixer bowl equipped with paddle attachments. Mix flour and salt and, with a low mixer, add butter until mixed. Throw the mixture into the flour board and collect it into a ball. Roll out the mixture by hand in the form of flour and press it into a baking pan measuring 9 by 13 inches, place the edges 1/2 inch on all sides. Cold.
- Bake the crust for 15 to 20 minutes, until it is very brownish. Allow cooling on a wire rack. Leave the oven on.
- To fill, beat eggs, sugar, lemon zest, lemon juice, and flour. Pour over the crust and bake for 30 to 35 minutes, until the contents have been set. Allow cooling to room temperature.
- Cut into triangles and dust with candied sugar.
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