Sunburst Lemon Bars

These glazed lemon bars have a fluffy topping and glaze that gives an extra boost of lemon flavor.

Some of my favorite desserts are bar recipes.    This recipe is extra special.

It takes a bit of time to make but the delightful taste of the fresh lemons is so much better than making them with a box mix that it is worth the time and effort.

Glazed Lemon Bars

These bars are light, full of flavor and perfect for anytime, even a special occasion dinner.  The lemon sugar glaze is a nice extra touch there is just something so right about the combination of the sweetness of the sugar and the tartness of the lemon.

This recipe makes about 16 small bars.   They were gone in a flash though, so I think I’ll double it the next time!

Oh…and don’t even think about using store bought lemon juice.  You need to use fresh lemon juice to get the just the right bright flavor of freshly juiced lemons to do justice to this recipe.

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Yield: 16

Sunburst Lemon Bars

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Prep Time 10 minutes

Cook Time 1 hour

Total Time 1 hour 10 minutes

Ingredients

For the Crust

• 1 cups all-purpose flour
• 1/4 cup confectioner's sugar
• 1/2 cup unsalted butter, softened
• 1/2 tsp. grated lemon zest

For the Filling

• 3 eggs (I use free range eggs)
• 1 1/2 cups granulated sugar
• 1/4 cup all-purpose flour
• 3/4 tsp. baking powder
• 3 tbsp fresh lemon juice
• 1 1/2 tsp. grated lemon zest
• 1 tsp pure vanilla extract

For the Glaze

• 1/2 cup confectioner's sugar
• 1-2 tbsp lemon juice

Instructions

Pre-heat the oven to 350°F. In a food processor, combine the flour, sugar, butter, and lemon zest on a low speed until the mixture is crumbly. Press evenly into bottom of an ungreased 8 x 8 inch pan. Bake 20 to 30 minutes or until the crust is light golden brown.

Meanwhile, in large bowl of a stand mixer with a wire whisk, lightly beat the eggs. Beat in the remaining filling ingredients except lemon juice and lemon zest until well blended. Mix in 1/4 cup lemon juice and zest.

Pour the filling evenly over the warm base.

Return to oven; and bake 25 to 30 minutes longer or until the top is light golden brown. Cool completely, for about 1 hour.

In your mixer, combine 1 cup confectioner's sugar and enough lemon juice for desired spreading consistency until smooth and has a glaze consistency. Spread the glaze over the cooled bars and cut into squares. Store in the refrigerator. When serving, allow the bars to come to room temperature.

Notes

Recipe adapted from So How's It Taste.

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