Tuesday, June 30, 2020

sheet pan lemon bars

Fresh citrus in the summer is always such a refreshing treat. Whether it is fresh squeezed orange juice or lemonade, it just seems to hit the spot.

Lemon is one of my favorite things to use in desserts. My lemon pound cake is a favorite by many.  And my moms blueberry lemon bread has been made dozens of times. 

Today I have a great lemon bar recipe that includes frosting {yummy} 

These are made in a sheet pan so they are perfect for large gatherings, picnics, or family events. The crust is buttery and the frosting is creamy. I prefer to use real lemon juice instead of bottled, it just tastes so much better. 

I found the recipe here after searching and testing many other lemon bar recipes, this one is my favorite. 









sheet pan lemon bars

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

Instructions:

  1. Preheat oven to 325°F. Prepare Half Sheet Pan with baking spray, coating both the bottom and the sides of the pan.
  2. Crust:
  3. 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.
  4. Middle Layer:
  5. Combine all middle layer ingredients until thoroughly mixed and pour over the baked crust.
  6. Bake for 15-18 minutes, until filling is firm and light tan in color.
  7. Frosting:
  8. 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.
  9. Assembly:
  10. 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.
Created using The Recipes Generator
This week, some of my blogging friends and I are sharing our favourite summer recipe ideas. Just click on the links below the images to be taken to see their full posts.
The BEST. Summer Salad at My 100 Year Old Home
Lobster Rolls at Home at Finding Silver Pennies
Easy Skillet Nachos at She Gave it a Go

Rhubarb Cloud Dessert at A Pretty Life
Summer Apple Rhubarb Galette at Life is Better at Home
Summer Pavlova at Life is a Party
Lemon Rosewater Cookies at This is Simplicite

Cherry Rhubarb Crisp in Mini Skillets at Satori Design for Living
Cherry Pie Ice Cream at Jenna Kate at Home
Berry Crisp on the Grill at Clean & Scentsible
Sheet Pan Lemon Bars at My Sweet Savannah

Be sure to pin this collage for quick reference later!


xoxo, Melaine 

1 comment:

Danielle said...

Oooooh, I love lemon. These look amazing!

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