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

February 2, 2010

by Holly

Category Brownies / Bars Tea time

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

1. 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.
2. In a large bowl, combine all filling ingredients except lemon juice. Blend well. Stir in the lemon juice. Pour over warm crust.
3. Return to oven and bake an additional 25 to 30 minutes or until top is light golden brown. Cool completely.
4. 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.
5. I like to garnish mine with a dusting of powdered sugar and some lemon zest.

Can you taste it? … Shortbread crust….caramely butterscotch topping soaked in….crisp cashews

Hey! Go make your own!  Don’t worry, there will be enough to share… unless you go hide in a closet  with the pan….

BUTTERSCOTCH CASHEW BARS

Crust:
2 2/3 cups flour
2 tsp kosher salt
1 1/4 cups cold unsalted butter
1 1/8 cups packed light brown sugar

Topping:
1 2/3 cups butterschotch chips (10 oz)
1/2 cup + 2 T light corn syrup
3 1/2 T unsalted butter
2 T water
1/4 tsp kosher salt
2 cups Cashew pieces, roasted and salted

Spray a 12 by 17 inch cookie sheet with PAM or line with foil and then spray with PAM.

Make crust. In a food processor with a metal blade, combine flour and salt.  Cut butter into cubes, and put half in with flour and pulse for a few seconds.  Add half the brown sugar and pulse again, then add the remaining butter and brown sugar and process 20 or 30 seconds until a coarse meal is formed and the dough is just beginning to gather into a ball.  The dough will be a little crumbly but will almost form a ball.
If you don’t have a food processor-just use a pastry blender

Spread the crust evenly into prepared pan, patting gently and evenly. Don’t pack it down too much or the crust will become tough.  Bake at 350 degrees for about 5 minutes, then prick lightly with a fork all over. Return to oven and bake 10 more minutes.  Crust will be slightly browned and soft to the touch.  Allow to cool for several minutes. Leave the oven on.

Make the topping. In a medium saucepan, combine butterscotch chips, corn syrup, butter, water, and salt. Cook over medium heat, stirring constantly until chips have melted completely and it has just begun to simmer, about 5 minutes.

Stir in cashew pieces and spread evenly over baked crust.  Try to spread to corners if possible, but it will spread a little in baking.
Bake again for 11 to 15 minutes, or until surface is brown and very bubbly.

Allow to cool completely on a wire rack before cutting them into 25 pieces (5 across and 5 down).

Butterscotch Cashew Bars

January 13, 2010

by Holly

Category Brownies / Bars Tea time

Ingredients

Crust:

• 2 2/3 cups flour
• 2 tsp kosher salt
• 1 1/4 cups cold unsalted butter
• 1 1/8 cups packed light brown sugar

Topping:

• 1 2/3 cups butterscotch chips (10 oz)
• 1/2 cup + 2 T light corn syrup
• 3 1/2 T unsalted butter
• 2 T water
• 1/4 tsp kosher salt
• 2 cups Cashew pieces, roasted and salted

Instructions

1. Spray a 12 by 17 inch cookie sheet with PAM or line with foil and then spray with PAM.
2. Make crust. In a food processor with a metal blade, combine flour and salt. Cut butter into cubes, and put half in with flour and pulse for a few seconds. Add half the brown sugar and pulse again, then add the remaining butter and brown sugar and process 20 or 30 seconds until a coarse meal is formed and the dough is just beginning to gather into a ball. The dough will be a little crumbly but will almost form a ball.
3. If you don't have a food processor-just use a pastry blender
4. Spread the crust evenly into prepared pan, patting gently and evenly. Don't pack it down too much or the crust will become tough. Bake at 350 degrees for about 5 minutes, then prick lightly with a fork all over. Return to oven and bake 10 more minutes. Crust will be slightly browned and soft to the touch. Allow to cool for several minutes. Leave the oven on.
5. Make the topping. In a medium saucepan, combine butterscotch chips, corn syrup, butter, water, and salt. Cook over medium heat, stirring constantly until chips have melted completely and it has just begun to simmer, about 5 minutes.
6. Stir in cashew pieces and spread evenly over baked crust. Try to spread to corners if possible, but it will spread a little in baking.
7. Bake again for 11 to 15 minutes, or until surface is brown and very bubbly.
8. Allow to cool completely on a wire rack before cutting them into 25 pieces (5 across and 5 down).