One Pan for the Whole Crowd

My first potluck pan of these vanished in under ten minutes. Learn more about DanyRecipes and why I always bake for a crowd. One pan makes 36 sunny squares.

Why This Big Batch Wins Every Party

This lemon bars recipe is built for feeding people. Cut small, one 9×13 pan gives you 36 bite size squares, so everyone gets a taste and nobody leaves empty handed.

These lemon bars from scratch use pantry basics and one simple mixing bowl for the filling, which keeps cleanup easy. They are my go to lemon dessert for gatherings, and they pair perfectly with my chewy thumbprint lemon curd cookies on a shared table.

Pantry Staples for a Crowd

For the crust:

• 2 1/2 cups all purpose flour
• 2/3 cup powdered sugar, plus extra for dusting
• 1/2 teaspoon fine salt
• 1 1/4 cups (2 1/2 sticks) cold unsalted butter, cubed

For the lemon filling:

• 2 1/4 cups granulated sugar
• 6 large eggs, at room temperature
• 1 cup fresh lemon juice (about 6 large lemons), strained
• 2 tablespoons lemon zest, finely grated
• 1/3 cup all purpose flour
• 1/4 teaspoon fine salt

Bake the Big Batch

STEP 1

Heat the oven to 350°F and line a 9×13 pan with parchment, leaving an overhang on the long sides for lifting.

STEP 2

Whisk the flour, powdered sugar, and salt, then cut in the cold butter until the mixture forms soft, damp crumbs.

STEP 3

Press the dough firmly into the pan and bake for 20 minutes until the edges are pale golden.

STEP 4

Whisk the sugar, eggs, lemon juice, zest, flour, and salt until completely smooth with no flour pockets.

STEP 5

Pour the filling over the warm crust and bake for 25 to 30 minutes until the center is set with a slight wobble.

STEP 6

Cool on a rack for 30 minutes, chill for at least 2 hours, then lift out, dust with powdered sugar, and cut into 36 squares.

Serving Ideas for Gatherings

• Cut into 1 1/2 inch squares and arrange on a platter with paper liners.
• Top each square with a raspberry or a tiny curl of lemon zest.
• Build a citrus dessert table with my crispy shortbread lemon curd cookies beside the bars.
• Swap half the lemon juice for orange juice for a milder, sweeter batch.
• Pack squares in a tin lined with parchment for bake sales and gifts.

Pro Tips

• Zest the lemons before juicing, since it is far easier on whole fruit.
• Chill the pan fully so the 36 squares cut cleanly without smearing.
• Wipe the knife between every cut for crisp, tidy edges.
• Dust with powdered sugar only right before serving so it stays bright.
• Bake in the center of the oven for even color across the whole pan.
• Make the bars the day before to take the pressure off party day.

Big Batch Lemon Bars

These big batch lemon bars are perfect for parties, potlucks, bake sales, and family gatherings. Featuring a buttery shortbread crust and a smooth, tangy lemon filling, this easy homemade dessert makes 36 bite-size squares from one standard 9×13-inch pan. Made with simple pantry ingredients, they are easy to prepare ahead and share with a crowd.

Print Recipe Pin Recipe

Prep Time 20 minutes mins

Cook Time 50 minutes mins

Cooling and Chilling Time 2 hours hrs 10 minutes mins

Total Time 3 hours hrs 20 minutes mins

Servings: 36 bars

Course: Dessert

Cuisine: American

Calories: 205

Ingredients Equipment Method Notes

Ingredients

  

Shortbread Crust

• 2 1/2 cups all-purpose flour
• 2/3 cup powdered sugar plus extra for dusting
• 1/2 tsp fine salt
• 1 1/4 cups unsalted butter 2 1/2 sticks, cold and cubed

Lemon Filling

• 2 1/4 cups granulated sugar
• 6 large eggs at room temperature
• 1 cup fresh lemon juice about 6 large lemons, strained
• 2 tbsp lemon zest finely grated
• 1/3 cup all-purpose flour
• 1/4 tsp fine salt

Equipment

• 9×13-inch Baking Pan
• Parchment paper
• Mixing bowls
• Whisk
• Pastry Cutter
• Measuring Cups and Spoons
• Fine Grater or Microplane
• Cooling Rack
• Sharp Knife

Method

 

1. Preheat the oven to 350°F (175°C). Line a 9×13-inch baking pan with parchment paper, leaving an overhang on the long sides to make lifting the bars easier.
2. In a mixing bowl, whisk together the flour, powdered sugar, and salt. Add the cold cubed butter and cut it into the dry ingredients using a pastry cutter or your fingers until soft, damp crumbs form.
3. Press the crust mixture firmly and evenly into the prepared pan. Bake for 20 minutes, until the edges are pale golden.
4. While the crust bakes, whisk together the granulated sugar, eggs, fresh lemon juice, lemon zest, flour, and salt until completely smooth, making sure there are no flour pockets.
5. Pour the lemon filling evenly over the warm crust. Return the pan to the oven and bake for 25 to 30 minutes, until the edges are set and the center has only a slight wobble.
6. Transfer the pan to a cooling rack and cool for 30 minutes. Refrigerate for at least 2 hours until fully chilled. Lift the bars out using the parchment overhang, dust with powdered sugar, and cut into 36 bite-size squares.

Notes

For the best lemon flavor, zest the lemons before juicing them. Use room-temperature eggs for a smooth filling and strain the lemon juice to remove seeds and pulp. Bake the bars in the center of the oven for even cooking.

Allow the bars to chill completely before slicing so all 36 squares hold their shape. Wipe the knife clean between cuts for neat edges. Dust with powdered sugar just before serving to keep the finish bright and fresh.

For a milder citrus flavor, replace half of the lemon juice with orange juice. Serve with fresh raspberries, whipped cream, or lemon cookies. Store covered in the refrigerator for up to 5 days, with parchment between layers. Freeze undusted bars tightly wrapped for up to 2 months. Thaw overnight in the refrigerator before serving.

FAQs

How many bars does this recipe make?
Cut into small 1 1/2 inch squares, you get about 36 bars. For larger bakery size portions, cut 24 squares instead.

How long do they keep?
Store them covered in the refrigerator for up to 5 days. Layer parchment between the squares so they do not stick.

Can I freeze a big batch?
Yes, freeze the undusted bars wrapped tightly for up to 2 months. Thaw overnight in the fridge and dust with fresh powdered sugar before serving.

Can I use bottled lemon juice?
Fresh juice tastes much brighter, so I recommend it for the best flavor. If you must use bottled, pick a pure, not from concentrate variety.

Why is my filling not setting?
It likely needed a few more minutes in the oven or a longer chill. The center should barely jiggle, and a full chill finishes the set.

Sweet Enough to Share

A big pan of lemon bars is one of the easiest ways to make a gathering feel special. I hope this one becomes your favorite for parties, potlucks, and bake sales. For more citrus treats, try my melt in your mouth lemon curd cookies, the 5 ingredient glazed lemon curd cookies, or the zesty drop lemon curd cookies.

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