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    Sunburst Lemon Bars

    by Sohowsittaste
    You may have noticed from my posts lately that I’m working on shedding a few pounds. It’s that time of year when the fear of being in a bathing suit in a few months gets real. We’ve had a few days here and there of awesome weather in Nashville, so shorts, tank tops and the like are right around the ...
    • Tiffany Kandler

      Sunburst lemon lemon luscious lemon bars

    • Liana Merrill

      Sunburst Lemon Bars - This is the lemon bar recipe I use, but I use 3/4 cup butter and 1/4 cup lemon juice in the crust, I bake the crust for 15 minutes, I use 1 1/2 cups powdered sugar in the frosting, and I omit the lemon peel.

    • Kelley B

      Sunburst Lemon Bars- sweet treats

    • Billie Benavidez

      Sunburst Lemon Bars - the crust is almost like a sugar cookie 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: 1. Heat oven to 350°F. 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. 2. Meanwhile, in large bowl with wire whisk, lightly beat eggs. Beat in remaining filling ingredients except lemon juice and lemon peel until well blended. Beat in 1/4 cup lemon juice and peel. 3. Remove partially baked base from oven. Pour filling evenly over warm base. 4. Return to oven; bake 25 to 30 minutes longer or until top is light golden brown. Cool completely, about 1 hour. 5. 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.

    • Sheila Barry

      Sunburst Lemon Bars These were amazing! I can feel my sweet tooth anticipating this recipe!

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