Sunburst Lemon Bars

_MG_3777My mother brings these lemon bars to almost every party that I can remember, and they are inevitably a hit. They are certainly the best lemon bars I have ever had, and I have started to continue her tradition by bringing them to a holiday party in December. I think my favorite part is the tart lemon glaze, which gives them a really lovely brightness. I'm pretty sure these are originally from a copy of Sunset magazine circa 1991, but I can't be sure. In any case, they are classic. Be sure to use fresh-squeezed lemon juice for the best results._MG_3785 IMG_3792

 

 

_MG_3794

_MG_3796Sunburst Lemon Bars

For crust:

2 cups flour

1/2 cup powdered sugar

1 cup butter

For lemon custard:

4 eggs

2 cups sugar

1/4 cup flour

1 tablespoon baking powder

1/4 cup lemon juice

2-3 tablespoons lemon zest

For glaze:

1 cup powdered sugar

2-3 tablespoons lemon juice

Preheat oven to 350 degrees. Combine flour, powdered sugar, and butter in a large bowl with an electric mixer. Press evenly into a 13x9 roasting pan. Bake for 20-25 minutes until the edges are golden brown.

Meanwhile, blend eggs, sugar, flour, and baking powder in a medium bowl, then add lemon juice and zest. Mix until just combined, then pour over warm crust. Bake for 25-30 minutes until the top is a light golden brown. Cool in pan on rack for 20 minutes.

For glaze, combine powdered sugar and lemon juice in a small bowl and drizzle over cooled bars. Cut into squares and serve. These will keep overnight in the refrigerator.