Imagine a dessert that's so irresistibly tangy and sweet, it'll make your mouth water from the first glance! This Lemon Bar Sheet Cake isn't just another dessert - it's a culinary adventure that combines the buttery crunch of shortbread, the silky smoothness of lemon curd, and a dusting of powdered sugar that looks like fresh snow. Perfect for summer gatherings, weekend brunches, or when you simply need a slice of sunshine on a plate, this recipe transforms ordinary ingredients into an extraordinary treat that will have everyone begging for seconds.
Prep Time: 25 mins
Cook Time: 30 mins
Total Time: 55 mins
Cuisine: American
Serves: 12 servings
Ingredients
- 2 cups all-purpose flour
- 1 cup unsalted butter, softened
- ½ cup granulated sugar
- 1 teaspoon vanilla extract
- 1 teaspoon salt
- 4 large eggs
- 2 cups granulated sugar
- 1 cup fresh lemon juice
- 1 tablespoon lemon zest
- ½ cup powdered sugar (for dusting)
Instructions
- Preheat the oven to 350°F (175°C). Grease a 9x13 inch baking pan with butter or line with parchment paper.
- For the shortbread crust, combine 2 cups flour, ½ cup granulated sugar, softened butter, vanilla extract, and ½ teaspoon salt in a mixing bowl. Mix until the mixture becomes crumbly and resembles coarse sand.
- Press the shortbread mixture evenly into the prepared baking pan, creating a compact base. Bake the crust for 15-18 minutes until the edges turn light golden brown.
- While the crust bakes, prepare the lemon filling. In a large mixing bowl, whisk together 4 large eggs, 2 cups granulated sugar, 1 cup fresh lemon juice, lemon zest, and remaining ½ teaspoon salt until smooth and well combined.
- Remove the partially baked crust from the oven and immediately pour the lemon filling over the hot crust, ensuring even distribution.
- Return the pan to the oven and bake for an additional 20-25 minutes, or until the filling is set and no longer jiggly in the center.
- Remove from the oven and let the lemon bars cool completely at room temperature for approximately 1-2 hours.
- Once cooled, dust the top generously with powdered sugar using a fine-mesh sieve.
- Cut into squares and serve. For clean cuts, use a sharp knife and wipe the blade between each slice.
Tips
- Use fresh lemon juice and zest for the most vibrant flavor - bottled juice just can't compare!
- Make sure your butter is truly softened but not melted for the perfect shortbread crust texture.
- Allow the bars to cool completely before cutting to ensure clean, beautiful slices.
- For extra lemony punch, you can add a teaspoon of lemon extract to the filling.
- Chill the bars in the refrigerator for an hour before serving for a firmer, more refined texture.
- Use parchment paper with overhang for easy removal and clean cutting of the sheet cake.
- A sharp, clean knife wiped between cuts will give you picture-perfect squares every time.
Nutrition Facts
Calories: 380kcal
Carbohydrates: 52g
Protein: 4g
Fat: 19g
Saturated Fat: 12g
Cholesterol: 110mg
