Lemon Sunburst Bars
Source: Found on Pinterest
The lemon flavor is amazing.
Ingredients
Crust
- 2 c. unbleached white all-purpose flour
- 1/2 c. powdered sugar
- 1 c. butter, softened (cold if using food processor)
- 1 t. grated lemon peel
Lemon Filling
- 4 eggs
- 2 c. white sugar
- 1/4 c. unbleached all-purpose white flour
- 1 t. baking powder
- 1/4 c. fresh lemon juice (about 2 lemons; save zest)
- 1 t. grated lemon zest
Lemon Glaze
- 1 c. powdered sugar
- 2-3 Tbls. fresh lemon juice
Instructions
Crust: In a large bowl, using a fork or pastry blender, cut in butter into flour, sugar and peel. Or use a food processor and pulse just to combine (use COLD butter).
Line a 9 x 13-inch baking pan with parchment paper (be sure to leave enough of an edge to lift bars out of pan). Press crumb mixture into bottom of pan. Bake at 350 degrees for 20 minutes until light golden brown.
Filling: In a large bowl, using an electric mixer on low speed, lightly beat eggs and add sugar, flour and baking powder. Beat in 1/4 c. lemon juice and zest.
Remove partially baked crust from oven. Pour filling evenly over warm base. Return to oven and bake an additional 25 minutes or until top is lightly browned.
Cool completely, about 1 hour. Carefully lift bars, with parchment paper, onto a flat surface.
Glaze: In a small bowl, mix 1 cup powdered sugar and enough lemon juice for desired consistency until smooth. Spread glaze over cooled bars and let sit until glaze hardens. Then cut into small squares.
Store bars in refrigerator. Bars are best, served at room temperature.
NOTE: When I first made these, they were really hard to get out of the pan after cutting. The filling stuck to the sides. Lining the pan with parchment paper helped.