Sunburst Lemon Bars

This recipe comes from my cookbook collection.  It is from Pillsbury The Complete Book of Baking (1993). It’s a great baking book, and this has always been the lemon bar recipe I go back to. They always turn out great and everytime I make them someone says they’re the best lemon bars they’ve ever had.  And if you want to make them extra special, just add some fresh lemon zest to the filling before baking.  So yummy! I LOVE citrus flavors, and these definetely live up to my expectations.

SUNBURST LEMON BARS

Crust:
2 c flour
1/2 c powdered sugar
1 cup margarine or butter, softened

Filling:
4 eggs, slightly beaten
2 c sugar
1/4 c flour
1 tsp baking powder
1/4 c lemon juice

Frosting:
1 cup powdered sugar
2 to 3 T lemon juice

Combine all crust ingredients at low speed until crumbly. Press evenly in bottom of ungreased 13 x 9 inch pan.  Bake at 350 for 20-30 minutes or until light golden brown.

In a large bowl, combine all filling ingredients except lemon juice. Blend well.  Stir in the lemon juice. Pour over warm crust.

Return to oven and bake an additional 25 to 30 minutes or until top is light golden brown.  Cool completely.

In a small bowl, combine powdered sugar with enough lemon juice for desired spreading consistency, blend until smooth.  Spread over cooled bars.  Cut into bars.

I like to garnish mine with a dusting of powdered sugar and some lemon zest.

Sunburst Lemon Bars

Ingredients

    Crust:
  • 2 c flour
  • 1/2 c powdered sugar
  • 1 cup margarine or butter, softened
    Filling:
  • 4 eggs, slightly beaten
  • 2 c sugar
  • 1/4 c flour
  • 1 tsp baking powder
  • 1/4 c lemon juice
    Frosting:
  • 1 cup powdered sugar
  • 2 to 3 T lemon juice

Instructions

  • Combine all crust ingredients at low speed until crumbly. Press evenly in bottom of ungreased 13 x 9 inch pan. Bake at 350 for 20-30 minutes or until light golden brown.
  • In a large bowl, combine all filling ingredients except lemon juice. Blend well. Stir in the lemon juice. Pour over warm crust.
  • Return to oven and bake an additional 25 to 30 minutes or until top is light golden brown. Cool completely.
  • In a small bowl, combine powdered sugar with enough lemon juice for desired spreading consistency, blend until smooth. Spread over cooled bars. Cut into bars.
  • I like to garnish mine with a dusting of powdered sugar and some lemon zest.
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