Monday, May 10, 2010

Sunburst Lemon Bars

These lemon bars are always a hit. I recommend using fresh squeezed lemon juice unless you don't particularly care for the lemon taste then you can use the bottled stuff. The bottled stuff only gives it a hint of lemon taste. Just a warning, make sure they are done in the middle before taking them out of the oven. More often than not, I take them out before they are done and I end up with a gooey mess. You may need to place a piece of tin foil over the top toward the end of the baking time to avoid getting too brown on top and not cooking through.

Sunburst Lemon Bars

Prep Time: 15 minutes (Ready in 2 hours)

2 cups all-purpose flour
1/2 cup powdered sugar
1 cup margarine or butter, softened

4 eggs, slightly beaten
2 cups sugar
1/4 cup all-purpose flour
1 teaspoon baking powder
1/4 cup lemon juice

1 cup powdered sugar
2 to 3 tablespoons lemon juice

Heat oven to 350. In a large bowl, combine all base ingredients at low speed until crumbly. Press mixture evenly in bottom of an ungreased 13x9 inch pan. Bake at 350 for 20-30 minutes or until light golden brown.

Meanwhile, in a large bowl, combine all filling ingredients except lemon juice; blend well. Stir in 1/4 c. lemon juice. Pour mixture over warm base.
Bake at 350 for an additional 25 to 30 minutes or until top is light golden brown. Cool 1 hour or until completely cooled. 

In a small bowl, combine 1 cup powdered sugar and enough lemon juice for desired spreading consistency, blend until smooth. Frost cooled bars. Make sure to cool completely and let the filling set before attempting to cut. 

Yield: 36 bars

Nutrition Information Per Serving

Serving Size: 1 Bar. Calories 140 --- Calories from Fat 50 --- Total Fat 6 g --- Saturated Fat 1 g --- Cholesterol 24 mg --- Sodium 75 mg --- Dietary Fiber 0 g
Dietary Exchanges: 1 1/2 Fruit, 1 Fat or 1 1/2 Carbohydrate, 1 Fat

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