Best Lemon Bars for a Crowd

A plate of the best lemon bars cut into squares and topped with powdered sugar and a quarter slice of lemon.

Need more than your standard recipe for lemon bars? This makes a large pan with nice thick bars; perfect for a crowd!

Course Desserts, Fruits

Cuisine American

Keyword dessert, large size, lemon bars

Prep Time 10

Cook Time 55

Total Time 1 5

Servings bars

Calories 114kcal

Author Barb

Ingredients

For the Crust

1 cup butter
½ cup powdered sugar
2 cups flour sub with GF flour if desired
⅛ teaspoon sea salt or kosher salt

For the Filling

6 large eggs
2 ½ cups sugar
3 tablespoons flour sub with GF flour if desired
1 ½ teaspoons baking powder
½ teaspoon sea salt or kosher salt
¾ cup fresh lemon juice
2 tablespoons grated lemon rind
Powdered sugar for top

Instructions

To Prepare the Crust

Grease a 9X13X2" pan with butter.
Blend butter with powdered sugar and flour and mix in a Cuisinart or by hand until dough sticks together. Press dough into the bottom of the pan.
Bake at 350 degrees for 15 to 20 minutes until lightly colored. Remove from oven and set aside.

To Prepare the Filling

Beat the eggs until frothy and blend with sugar, flour, baking powder, salt, lemon juice and rind. Pour over baked crust.
Return to oven and continue baking for 30-35 minutes. Remove from oven and let cool. Sift powdered sugar over the top. Cut into squares or bars.

Notes

This recipe uses the same size pan as my regular recipe for lemon bars but the filling is much thicker so the bars can be cut into smaller portions.

This is the one recipe I turn to when I know I will be serving a sweet to people who need to avoid gluten; it works fine using gluten free flour in both the crust and the lemon filling.

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