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Recipe

Sunburst Lemon Bars

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Bake these lemony crowd-pleasers for your next gathering--even the simple glaze has a pleasing burst of citrus flavor.

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( 6 Ratings)

6 Ratings

5 Stars

4 Stars 50%

3 Stars 33%

2 Stars

1 Stars 17%

Member Reviews ( 4 )

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PREP TIME 15 Min
TOTAL TIME 2 Hr
SERVINGS 36

Base

2: cups Gold Medal® all-purpose flour

1/2: cup powdered sugar

1: cup butter or margarine, softened

Filling

4: eggs

2: cups granulated sugar

1/4: cup Gold Medal® all-purpose flour

1: teaspoon baking powder

1/4: cup lemon juice

Glaze

1: cup powdered sugar

2: to 3 tablespoons lemon juice

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1 Heat oven to 350°F. In large bowl with electric mixer, beat base ingredients 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 until well blended. Beat in 1/4 cup lemon juice.
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.

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Nutrition Information:

1 Serving (1 Bar)

Calories 150

(Calories from Fat 50),

Total Fat 6g

(Saturated Fat 3g,
Trans Fat 0g),

Cholesterol 35mg;
Sodium 55mg;
Total Carbohydrate 22g

(Dietary Fiber 0g,
Sugars 16g),

Protein 2g;

Percent Daily Value*:

Vitamin A 4 %;
Vitamin C 0 %;
Calcium 0 %;
Iron 2 %;

Exchanges:

1/2 Starch;
0 Fruit;
1 Other Carbohydrate;
0 Skim Milk;
0 Low-Fat Milk;
0 Milk;
0 Vegetable;
0 Very Lean Meat;
0 Lean Meat;
0 High-Fat Meat;
1 Fat;

Carbohydrate Choices:

1 1/2;

*Percent Daily Values are based on a 2,000 calorie diet.

Review & Comments

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1 - 3 of 4 Reviews View All

Posted 3/7/2012 5:55:00 PM REPORT ABUSE sheriodotcom said:

Rating:

wow! TOO sweet. Half (or less) that amount of sugar would be better. Not enough lemon for a pan of bars that size, they taste more like eggs than lemon. I wouldn't add the glaze when they are so sweet already. Filling is really runny. Mine stuck around the edges to the non stick pan and had to be pried out. If you pat the crust into the pan, how does it get that raised edge on it? I will look for another lemon bar recipe.

This reply was: Helpful Inspiring

Posted 12/18/2011 7:21:15 PM REPORT ABUSE kb13 said:

Rating:

Have made these many times. They are one of my favorites. However I sometimes have a problem when they are cooling. The top crust seems to have an air pocket which cracks when putting the icing on. Still tastes good

This reply was: Helpful Inspiring

Posted 6/28/2010 11:37:37 AM REPORT ABUSE trevon12 said:

Rating:

I baked this for my family to try before I make it for our 4th of July BBQ. Everyone said it was too sweet. It was so sweet you really didn't need the icing. My suggestion would be to reduce the sugar in the filling to 1/2 cup. Then brush the icing on lightly with a pastry brush, or reduce the sugar and not use icing at all.

This reply was: Helpful Inspiring