Sunburst Lemon Bars

Low Sodium Low Potassium Low Phosphorus Low Protein Vegetarian No Shellfish Nut-Free American Dessert

Sunburst Lemon Bars

Low Sodium Low Potassium Low Phosphorus Low Protein Vegetarian No Shellfish Nut-Free American Dessert
Serves 24 (1 serving = 1 bar)
Prep time: 30 minutes
Total time: 2 hours

Description

Filled with tangy, lemony goodness, these glazed lemon bars make for an irresistible treat. A must for any citrus lover with a sweet tooth.

Directions

Crust:

  1. Preheat oven to 350° F.
  2. In a large bowl, combine the flour, powdered sugar and 1 cup of softened butter. Mix until crumbly. Press the mixture into the bottom of a 9" x 13" baking pan.
  3. Bake until lightly browned, about 15–20 minutes.

Filling:

  1. In a medium-sized bowl, whisk the eggs slightly.
  2. In another bowl, combine the sugar, flour, cream of tartar and baking soda. Add the dry mixture to the eggs. Add the lemon juice to the egg mixture and whisk until slightly thickened.
  3. Pour over the warm crust and bake for another 20 minutes or until filling is set.
  4. Remove from the oven and cool.

Glaze:

  1. In a small bowl, gradually stir the lemon juice into the sifted powdered sugar until spreadable. Add more or less lemon juice as needed.
  2. Spread over the cooled filling. Let the glaze set and then cut into 24 bars. Store extra lemon bars in the refrigerator.

Contributed by: Diane, Chicago, Illinois.

Nutrition Per Serving

  • Calories200 cal
  • Total Fat9 g
  • Saturated Fat5 g
  • Trans Fat0 g
  • Cholesterol53 mg
  • Sodium27 mg
  • Carbohydrates28 g
  • Protein2 g
  • Phosphorus32 mg
  • Potassium41 mg
  • Dietary Fiber0.3 g
  • Calcium9 mg

Ingredients

Crust

  • 2 cups all-purpose flour
  • ½ cup powdered sugar
  • 1 cup butter (2 sticks), unsalted, room temperature

Fillings

  • 4 eggs
  • 1½ cups sugar
  • ¼ cup all-purpose flour
  • ½ teaspoon cream of tartar
  • ¼ teaspoon baking soda
  • ¼ cup lemon juice

Glaze

  • 1 cup powdered sugar, sifted
  • 2 tablespoons lemon juice

Ingredients

Crust

  • 2 cups all-purpose flour
  • ½ cup powdered sugar
  • 1 cup butter (2 sticks), unsalted, room temperature

Fillings

  • 4 eggs
  • 1½ cups sugar
  • ¼ cup all-purpose flour
  • ½ teaspoon cream of tartar
  • ¼ teaspoon baking soda
  • ¼ cup lemon juice

Glaze

  • 1 cup powdered sugar, sifted
  • 2 tablespoons lemon juice

Crust

  • 2 cups all-purpose flour
  • ½ cup powdered sugar
  • 1 cup butter (2 sticks), unsalted, room temperature

Fillings

  • 4 eggs
  • 1½ cups sugar
  • ¼ cup all-purpose flour
  • ½ teaspoon cream of tartar
  • ¼ teaspoon baking soda
  • ¼ cup lemon juice

Glaze

  • 1 cup powdered sugar, sifted
  • 2 tablespoons lemon juice

Description

Filled with tangy, lemony goodness, these glazed lemon bars make for an irresistible treat. A must for any citrus lover with a sweet tooth.

Directions

Crust:

  1. Preheat oven to 350° F.
  2. In a large bowl, combine the flour, powdered sugar and 1 cup of softened butter. Mix until crumbly. Press the mixture into the bottom of a 9" x 13" baking pan.
  3. Bake until lightly browned, about 15–20 minutes.

Filling:

  1. In a medium-sized bowl, whisk the eggs slightly.
  2. In another bowl, combine the sugar, flour, cream of tartar and baking soda. Add the dry mixture to the eggs. Add the lemon juice to the egg mixture and whisk until slightly thickened.
  3. Pour over the warm crust and bake for another 20 minutes or until filling is set.
  4. Remove from the oven and cool.

Glaze:

  1. In a small bowl, gradually stir the lemon juice into the sifted powdered sugar until spreadable. Add more or less lemon juice as needed.
  2. Spread over the cooled filling. Let the glaze set and then cut into 24 bars. Store extra lemon bars in the refrigerator.

Contributed by: Diane, Chicago, Illinois.