Product Used In This Recipe
Sheet Pan Lemon Bars
PREP: 10 MINUTES
COOK: 35 MINUTES
SERVINGS: 42 - 48 SERVINGS
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Make these irresistible, creamy lemon bars for a summer family treat- you won’t want to miss out! Simple, sweet, and will make you come back for seconds with a buttery-goodness crust. Prepare in a sheet pan to bring for a large group event or cut into bars and freeze for the family to enjoy later.
Ingredients
- Crust:
- 1 cup softened butter (salted)
- 2 cups flour
- 1/2 cup powdered sugar
- Middle layer:
- 4 beaten eggs
- 2 cups sugar
- 4 Tbsp flour
- 7 Tbsp lemon juice (Real lemon bottled juice preferred)
- 1 tsp baking powder
- Frosting:
- 1/2 cup butter, room temperature
- 3 cups powdered sugar
- 1/4 cup + 1 Tbsp lemon juice (Real lemon bottled juice preferred)
- Optional: lemon zest for topping
Directions
*This recipe is courtesy of Megan from her family kitchen, who works in Nordic Ware’s sales department. It comes from her mother Meg as a family favorite dessert:
“This recipe has been a family treat for many years, at wedding and baby showers, graduation parties and recently was a request from my brother, at his 80th birthday party. If you make them ahead, they can be cut and frozen in layers in plastic sealed containers. I would freeze a layer, place wax paper and then add more layers, depending on the size of the storage container.”
Instructions:
Preheat oven to 325°F. Prepare Half Sheet Pan with baking spray, coating both the bottom and the sides of the pan.
Crust:
Mix all crust ingredients using a standard mixer until combined. Press dough into the bottom of a Half Sheet Pan. Bake for about 20 minutes- crust should not be brown.
Middle Layer:
Combine all middle layer ingredients until thoroughly mixed and pour over the baked crust.
Bake for 15-18 minutes, until filling is firm and light tan in color.
Frosting:
Melt butter in a saucepan on the stovetop. Take off heat and let butter cool slightly. Whisk in powdered sugar and lemon juice. Adjust liquid amounts for desired frosting consistency.
Assembly:
Once crust and middle layer are cooled, spread frosting evenly over the top of bars. Cut and serve or freeze for later. Makes about 42-48 lemon bars depending on size of squares.
Posted by Lisa
I made 3 sheet Pams for a wedding. No icing but powder sugar . Came out great
Posted by Bakette
These are, hands down, THE BEST lemon bars i’ve ever made or eaten. The lemon filling isn’t heavy or custard-like, but fluffy and oh-so good. The icing isn’t overly sweet or heavy either. YUM.