Sunburst Lemon Bars
Source: Found on Pinterest
Ingredients
- 2 c. unbleached white all-purpose flour
- 1/2 c. powdered sugar
- 1 c. butter, softened
- 1 t. grated lemon peel
- 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
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.
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.
Glaze: In a small bowl, mix 1 cup powdered sugar and enough lemon juice for desired consistency until smooth. Spread glaze over cooled bars.
When glaze gets hard, carefully lift bars out of pan and cut. Store in refrigerator, but allow bars to come to almost room temperature before serving.
NOTE: When I first made these, they were really hard to get out of the pan after cutting. The filling stuck to the sides. I think lining the pan with parchment paper will help.