Sunshine Lemon Bars

DSC_4536x900My momma’s 65th birthday is on Saturday (heyy, Medicare and senior discounts!). I adore my mom and will openly admit that she is my soulmate. My mom loves crossword puzzles, daffodils, Civil War trivia, iced tea with LOTS OF ICE, coffee with LOTS OF CREAMER, NFL football, her iPad, using emojis in her communications with me (which warms my heart), the color yellow, Snoopy, country music, and lemon bars. She really loves lemon bars.

So what better treat to make for her big day? I found this recipe on Pinterest, which was originally named “Sunburst Lemon Bars.” I changed it up because sunshine is a cuter word — and my mom is the sunshine of my life.

Sunshine Lemon Bars
Recipe source: So, How’s It Taste?
Print Recipe

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 2 lemons for all the juice + peel necessary.

1. Heat oven to 350F. In large bowl with electric mixer, beat flour, sugar, butter, and peel on low speed until crumbly. Press mixture evenly in bottom of 13×9-inch pan (I sprayed my pan with Pam nonstick spray). 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.

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