Lemon Bars for a Crowd
aka. Cookie sheet Lemon Bars 18"x13"
A large half-sheet baking pan (18"x13") is perfect for making a large batch of these perfect, sweet, & tangy lemon bars.
Ingredients
CRUST
2 2/3 cup all purpose flour
1 cup powdered sugar, plus extra for dusting tops of lemon bars
1/3 cup cornstarch
3/4 teaspoon salt (omit if using salted butter)
1 cup, plus 2 Tablespoons butter, cut into pieces, room temperature
FILLING
6 large eggs
2 cups granulated sugar
4 1/2 TBSP all purpose flour
3 teaspoons grated lemon zest (about 2 lemons)
1 cup freshly squeezed lemon juice (about 4-5 lemons)
1/2 cup milk (whole milk is best)
Pinch (about 1/8 teaspoon) salt
METHOD
Preheat oven to 350f. Lightly grease a 13"x18" baking sheet pan and line it with parchment.
Mix together flour, powdered sugar, cornstarch (and salt, if using Unsalted butter) in a large
bowl or food processor.
Add the room temperature butter and using a pastry blender, 2 forks or food processor, mix
till mixture is fine and crumbly.
Sprinkle the mixture into the prepared baking sheet. Use a rubber or offset spatula to make
an even layer and press firmly with the spatula or a sturdy drinking glass on the bottom and
1/2" up the sides of the pan.
Refrigerate the crust for 30 minutes. Bake the crust for 20 minutes.
Prepare the filling. Whisk the eggs, sugar, salt and flour in a medium bowl or electric mixer
with whisk attachment. Add lemon zest, juice and milk. Beat for 3 minutes, until slightly
thickened.
Pour the filling into the WARM crust and REDUCE the oven temperature to 325°F.
8. Bake for 18-20 minutes, or till the filling feels slightly firm to the touch.
Cool the bars completely on a wire cooling rack, about 30 minutes.
When bars have cooled, sprinkle tops of bars with powdered sugar and cut into bars.
Serve immediately!
Serve immediately!