Nancys Sunburst Lemon Bars Recipes

SUNBURST LEMON BARS

Steps:

• Heat oven to 350°F. Line a 13x9-inch baking dish with parchment paper. *Do not use foil for this recipe. If you don't have parchment paper to easily remove bars from pan after baking then proceed with an ungreased baking pan.
• In large bowl fit with a mixer, beat base ingredients on low speed until dough comes together.
• Press mixture evenly in bottom of a 13x9-inch pan. Flatten with spatula. Poke several holes in dough.
• Bake 20-25 minutes or until light golden brown around edges.
• Whisk sugar, flour, salt. Zest and squeeze lemons; remove seeds. Add to bowl. Whisk eggs into mixture until throughouly mixed.
• Remove the partially baked base from oven. Poke several more holes in crust. Pour filling evenly over warm crust.
• Bake 25 to 30 minutes or until the top is light golden brown and the center is mostly set. If the top starts to get too brown, cover with foil and continue to bake until center has settled. Cool completely, about 1 hour.
• Icing - May dust with powdered sugar or make icing.In a small bowl, combine powdered confectioners' sugar and lemon juice or water. Evenly spread glaze over the top.

SUNBURST LEMON BARS

Steps:

• 1. Preheat oven to 350. In a large bowl, combine all crust ingredients at low speed until crumbly. Press mixture evenly in bottom of ungreased 13x9" pan. Bake at 350 for 20 to 30 minutes or until golden brown.
• 2. Meanwhile, in a large bowl, combine all filling ingredients except lemon juice; blend well. Stir in 1/4 cup lemon juice. Pour mixture over warm crust. Return to oven & bake an additional 25 to 30 minutes or until top is light golden brown. Cool completely.
• 3. Combine frosting ingredients. Add enough lemon juice for desired consistency. Spread over cooled bars. Cut into squares.

SUNBURST LEMON BARS

Steps:

• Preheat oven to 375*. Coat an 8x8 inch square baking pan with cooking spray. In a medium bowl, combine 2/3 cups flour, powdered sugar and oats. Using a pastry blender or your fingertips, cut butter into flour mixture until the mixture resembles fine crumbs. Press into bottom of prepared pan. Bake for 8 minutes. Remove from oven.
• Meanwhile, in a medium bowl, using an electric mixer, beat eggs and sugar on high until light and foamy, about 2 minutes. Add lemon juice, 2 tablespoons flour and baking powder. Mix until smooth. Stir in lemon zest.
• Pour topping over crust. Bake until lightly brown and center is set, about 15 minutes. Cool completely. Cut into 16 squares. Dust with confectioners sugar. Refrigerate until ready to serve.