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Sunburst Lemon Bars
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| Crust Ingredients: | |
| 1 cup | butter, softened |
| 1/2 cup | powdered sugar |
| 2 teaspoons | lemon zest |
| 2 cups | brown flour |
| Filling Ingredients: | |
| 4 | eggs |
| 2 cups | sugar |
| 1/4 cup | flour |
| 1 teaspoon | baking powder |
| 5 tablespoons | fresh lemon juice |
| 1 tablespoon | lemon zest |
| Glaze Ingredients: | |
| 1 cup | powdered sugar |
| 2 tablespoons | lemon juice, plus more as needed. |
Heat oven to 350 degrees. Combine the butter, sugar and lemon zest in a mixing bowl and beat for a minute or so until combined. Add the flours and the beat until until the mixture is crumbly. Press the crust into the bottom of a parchment lined or an ungreased 9x13 pan. Parchment paper is not required, but it will make slicing the bars and removing them from the pan much easier. Bake for 25 minutes, until light golden brown.
While the crust is baking, in a large bowl lightly beat the eggs with a whisk. Add the remaining ingredients and beat with a whisk until combined. Remove the partially baked crust from the oven and pour the filling over it. Return to the oven and bake for an additional 25-30 minutes, until the top is light golden brown and starting to crack around the edges. Let cool completely, at least 1 hour.
In a small bowl, stir or whisk together the powdered sugar and lemon juice. Add more lemon juice, by just a few drops at a time, until the glaze is a pourable consistency. Spread the glaze over the cooled bars and then let it set for at least half an hour before slicing. Cut into bars and store in the refrigerator. Bars can be served cold or returned to room temperature first. Enjoy!
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