Taking to the mountains tomorrow for a picnic and Sundays always include my weekly treat of a scrumptious dessert so had to think of something easy to pack and remembered the Sunburst lemon bars that I made a while ago. Being a lover of anything tangy, just that name caught my eye when looking out for recipes and had to give them a go. These bars have a lovely shortbread biscuit-like base, and then topped with a super-tangy filling and then that lemony glaze on top…mmm....just heavenly…very simple to make and keep for a long time too…here's the recipe…Enjoy!!!
Crust
- 2 cups all-purpose flour
- 1/2 cup powdered sugar
- 1 cup butter, softened
- 1 tsp. grated lemon peel
Filling
- 4 eggs
- 2 cups granulated sugar
- 1/4 cup all-purpose flour
- 1 tsp. baking powder
- 1/4 cup fresh lemon juice
- 1 tsp. grated lemon peel
Glaze
- 1 cup powdered sugar
- 2 to 3 tablespoons lemon juice
Note: You'll need about two lemons for the juice/peel in this recipe. If you don't have enough lemon juice left for the glaze, add water until you get the right consistency.
Directions:
Heat oven to 180 degrees. In large bowl with electric mixer, beat flour, sugar, butter, and peel on low speed until crumbly. Press mixture evenly in bottom of ungreased 13x9-inch pan. Bake 20 to 30 minutes or until light golden brown.
Remove partially baked base from oven. Pour filling evenly over warm base.
Return to oven; bake 25 to 30 minutes longer or until top is light golden brown. Cool completely, about 1 hour.
In small bowl, mix 1 cup powdered sugar and enough lemon juice for desired spreading consistency until smooth. Spread glaze over cooled bars. Cut into bars. Store in refrigerator, but allow bars to come to almost room temperature before serving.
Androulla xxx
