What says spring better than a Sunburst Lemon Bar? To me, spring is all about fresh, bright flavors, and you can’t get much brighter or fresher than these killer Sunburst Lemon Bars. Instead of the traditional powdered sugar topping, this one has a light lemon glaze on top that really complements the tart creamy lemon filling. We just can’t stop eating them!
Yield: 32 bars
2 cups all-purpose flour
½ cup powdered sugar
1 cup butter, softened
1 teaspoon grated lemon peel
4 large eggs
2 cups granulated sugar
¼ cup all-purpose flour
1 teaspoon baking powder
1/3 cup fresh lemon juice
2 teaspoons grated lemon peel
1 cup powdered sugar
2 to 3 tablespoons fresh lemon juice
Note: Depending on the size of your lemons, you will need from 2-4 lemons for the juice and lemon peel in this recipe.
Preheat oven to 350°F. In a large bowl with an electric mixer, beat butter, sugar, flour and lemon peel on low speed until crumbly. Line a 9 X 13 inch baking pan with parchment paper, allowing the paper to hang over the long sides of the pan. This will make removing the bars from the pan much easier later, allowing you to get more precise cuts. Press this crust mixture evenly into the bottom of the lined pan. Bake for 20 to 30 minutes or until light golden brown.
Meanwhile, In a large bowl with wire whisk, lightly beat eggs. Beat in remaining filling ingredients except lemon juice and lemon peel until well blended. Beat in ¼ cup lemon juice and peel.
Remove partially baked base from oven. Pour filling evenly over warm base and return to oven. Bake for 25-30 minutes longer until top is light golden brown. Cool completely, about 1 hour.
In a small bowl, mix 1 cup powdered sugar and enough lemon juice for desired spreading consistency until smooth. Remove baked base and filling from pan and spread glaze over cooled lemon bars. Cut into bars and store in the refrigerator. We like them cold right out of the refrigerator, but you can always allow the bars to come to room temperature before eating.
Very slightly adapted from: So How’s It Taste