Sheet Pan Lemon Bars
PREP: 10 MINUTES
COOK: 35 MINUTES
SERVINGS: 42 - 48 SERVINGS
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.
- 1 cup softened butter (salted)
- 2 cups flour
- 1/2 cup powdered sugar
- 4 beaten eggs
- 2 cups sugar
- 4 Tbsp flour
- 7 Tbsp lemon juice (Real lemon bottled juice preferred)
- 1 tsp baking powder
- 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
Preheat oven to 325°F. Prepare Half Sheet Pan with baking spray, coating both the bottom and the sides of the pan.
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.
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.
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.
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.
*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.”