Lemon bars from Barefoot Contessa Parties!: Ideas and Recipes for Easy Parties That Are Really Fun (page 200) by Ina Garten

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Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • anya_sf on January 20, 2020

    I used Meyer lemons and the flavor was a bit milder and sweeter - good, but regular lemons may be better. I lined the pan with parchment for easier removal and froze the crust for 10 minutes before baking. Most recipes instruct you to pour the filling over a warm crust, so I did that, rather than letting the crust cool.

  • KarinaFrancis on July 15, 2018

    I'm not sure if this was a me fail, or and Ina fail (gasp) but this just didn't work out well. The filling was dense and chewy, so not sure if the temp was too high, the cook time was not right or the fact that I made the filling and had to have it sit while the base cooled (recipe skimming missed this detail). Not sure I'll try again or try another recipe for lemon bars

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