Best Lemon Bars for Sheet Pan Recipe

Sheet Pan Lemon Bars are a well loved dessert, with a tangy lemon filling atop a buttery shortbread crust. These bars are a popular choice for gatherings, potlucks, or simply satisfying your citrus cravings.

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lemon bar slices stacked on a green glass plate.

I have been making regular 9x13" pan lemon bars for 15+ years. I love to make recipes using sheet pans and wondered about these bars being made that way. Lemon Bars in a sheet pan never fail to brighten the mood.

Please let us know in comments and stars below, if you tried them or have any questions!

Try some of our other favorite lemon recipes, such as Baked Lemon Cheesecake Bars, Lemon Blueberry Texas Sheet Cake, Copycat Starbucks Lemon Bread Loaf, or Lemon Texas Sheet Cake.

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Ingredients for Easy Lemon Bars on a Sheet Pan
FAQs
Top Tips
How to make Classic Lemon Bars in a Sheet Pan
Best Lemon Bars for Sheet Pan Recipe

Ingredients for Easy Lemon Bars on a Sheet Pan

unsalted butter
powdered sugar
all purpose flour

granulated sugar
eggs
all purpose flour
baking powder
lemon juice

powdered sugar
lemon juice

FAQs

What are Texas Sheet Lemon Bars?

Texas Sheet Lemon Bars are a dessert made from a lemon-flavored filling set atop a shortbread or cookie-like crust. They are typically baked in a large sheet pan, making them perfect for serving a crowd.

How should I cool and cut the lemon bars?

Allow the bars to cool completely in the pan on a wire rack. Once cooled, refrigerate for at least an hour before cutting. This helps the filling to firm up, making them easier to cut into clean squares or rectangles.

Can I freeze Texas Sheet Lemon Bars?

Yes, you can freeze them. After they have completely cooled, cut them into squares and place them in an airtight container with parchment paper between the layers. Freeze for up to 2-3 months. Thaw in the refrigerator before serving.

Top Tips

Make sure to evenly spread the cookie dough across the sheet pan for consistent baking.
Pay attention to the thickness of both the crust and the lemon filling. Try to keep them relatively even across the entire pan to ensure uniform baking.
For the most vibrant flavor, use fresh lemon juice rather than bottled juice. This will give your lemon bars a bright, tangy taste.
Sprinkle some lemon zest over the top of the glaze to make the bars even prettier and more lemon flavor.
The bars should have a slightly soft and custardy center, so be cautious not to over-bake them. The edges may begin to turn golden brown while the center remains slightly jiggly when done.
Store any leftover lemon bars in an airtight container or covered tightly with plastic wrap in the refrigerator for up to a week.
To freeze lemon bars: Once cooled, cut into squares, place them in a single layer on a baking sheet and pop them in the freezer. Once frozen solid, transfer them to a freezer-safe container or bag. When you're ready to enjoy, simply thaw them in the fridge or at room temperature.

How to make Classic Lemon Bars in a Sheet Pan

Preheat your oven to 350°F (175°C) and grease the 18x13-inch half sheet pan with nonstick cooking spray. You could also use parchment paper for easier removal.
In a large or medium bowl, combine the butter, flour, and sugar to create a crumbly crust.
Press the mixture into the prepared pan and bake 12-15 minutes, until light golden brown. Remove from the oven.
In a large bowl with a hand mixer or a stand mixer bowl, beat eggs, granulated sugar, flour, and baking powder until well blended. Gently mix in lemon juice.
Pour lemon filling on top of the warm crust. Bake 18-24 minutes or until the top is a light golden brown. Cool completely.
In a small bowl, whisk powdered sugar and lemon juice until smooth. Spread over the top of cooled bars. Slice with a sharp knife into lemon squares and enjoy!