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Crispy Sheet Pan Lemon Bars Recipe with Salted Butter Shortbread Crust

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These lemon bars feature a crispy salted butter shortbread crust topped with a tangy lemon filling. Easy to make in a sheet pan, they are perfect for gatherings and quick desserts.

Ingredients

Scale
  • 1 cup (226g) salted butter, softened
  • 1/2 cup (100g) granulated sugar
  • 2 cups (240g) all-purpose flour
  • 1/4 tsp fine sea salt (optional)
  • 4 large eggs, room temperature
  • 1 1/2 cups (300g) granulated sugar
  • 1/4 cup (32g) all-purpose flour
  • 1/2 cup (120ml) freshly squeezed lemon juice (about 3–4 lemons)
  • Zest of 2 lemons

Instructions

  1. Preheat your oven to 350°F (175°C). Line your half sheet pan with parchment paper, leaving an overhang on two sides for easy removal later.
  2. In a large bowl, beat 1 cup softened salted butter with 1/2 cup granulated sugar until light and fluffy, about 3-4 minutes, using an electric mixer or stand mixer on medium speed.
  3. Add 2 cups all-purpose flour and 1/4 tsp salt to the butter mixture. Mix on low speed until just combined. The dough will be crumbly but should hold together when pressed.
  4. Press the crust evenly into the prepared sheet pan, covering the entire bottom with a firm, even layer. Use the bottom of a measuring cup or your fingers to compact it well.
  5. Bake the crust for 18-20 minutes or until it just starts to turn golden around the edges.
  6. While the crust bakes, whisk together 4 large eggs and 1 1/2 cups sugar in a medium bowl until fully combined and slightly frothy.
  7. Whisk in 1/4 cup flour, lemon juice, and lemon zest until smooth.
  8. Once the crust is out of the oven, pour the lemon filling evenly over the warm crust.
  9. Return the pan to the oven and bake for 20-25 minutes, or until the filling is just set but still slightly jiggly in the center.
  10. Cool completely on a wire rack, then refrigerate for a couple of hours or overnight to let the bars fully set and firm up.
  11. Use the parchment overhang to lift the bars out of the pan. Slice into squares or rectangles with a sharp knife, wiping it clean between cuts for neat edges.

Notes

Use fresh lemons for best flavor. For gluten-free, substitute all-purpose flour with almond flour in the crust. For dairy-free, use salted vegan butter or coconut oil but expect a softer crust. Do not overbake the filling to avoid cracking; it should still jiggle slightly when done. Chill bars thoroughly before slicing for clean cuts.

Nutrition

Keywords: lemon bars, sheet pan dessert, salted butter shortbread, lemon dessert, easy lemon bars, crowd-pleaser, quick dessert

Find it online: https://avabowls.com/crispy-sheet-pan-lemon-bars-recipe-with-salted-butter-shortbread-crust-easy-and-best/