June 18, 2009

Sunburst Lemon Bars

My co-worker gave me this recipe so I could use my Kitchen Aid for another recipe. It is really easy and I had all the ingredients in the house...an added bonus! This is a great dessert for summer, light and refreshing. It was also the first time I got to use my Williams Sonoma Gold Touch 9x13 rectangle pan and it was everything I hoped for! Ha!

A bit of advice...don't make this too late at night if you want to finish it up before you go to bed. You have to wait for it to cool completely before you frost it. That really bummed Steve out!

2 cups flour
1/2 cup powdered sugar
1 cup butter, softened

4 eggs slightly beaten
2 cups sugar
1/4 cup 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 crust ingredients. With your paddle attachment, blend until crumbly. Press mixture evenly in the bottom of an ungreased 9x13 pan. Bake crust at 350 for 20-30 minutes until light, golden brown.

Meanwhile, in a large bowl combine all filling ingredients, except the lemon juice. Blend well. Stir in the lemon juice. Pour mixture over warm crust. Return to oven and bake an additional 25-20 minutes or until top is light, golden brown. Cool completely.

In a small bowl, combine all the frosting ingredients. Add enough lemon juice to desired consistency and taste, blend until smooth. Spread over cooled bars. Yields about 36 bars.

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