Sunburst Lemon Bars

I don't do it as much as I would like, or used to...but I love to bake. You will have to believe me when I tell you, I am a huge chocolate fan, but sometimes a hot day calls for a light, refreshing, zingy treat.

This weekend I was given lemons so off I went to Pinterest to find something yummy to make. I found these sunburst lemon bars, glazed instead of just sprinkled with powdered sugar and decided they would fit the bill perfectly.

Click here to see where I got the recipe from.

Sunburst Lemon Bars

barely adapted from Pillsbury, Easy Meals, Picnics & Potlucks, August 2005
makes 36 bars
per bar: 150 calories, 6g fat, 22g carbs, 0g fiber, 2g protein

Ingredients:

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.