Sunburst Lemon Bars

This 3 step cookie bar recipe is simple. It has an almost cheesecake quality to it. It also tastes better the next day. Found it in an old Pillsbury cookie collection. I bought lemon juice from the store.

INGREDIENTS

Base

2 cups all-purpose flour

1/2 cup powdered sugar

1 cup butter or margarine, softened

Filling

4 eggs

2 cups granulated sugar

1/4 cup all-purpose flour

1 teaspoon baking powder

1/4 cup lemon juice

Glaze

1 cup powdered sugar

2 to 3 tablespoons lemon juice

DIRECTIONS

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.

One lemon yields about three tablespoons of juice, so buy two lemons to squeeze for this recipe.