Sunburst Lemon Bars: A Dessert So Soft And Gooey, You'll Never Want To Stop Eating!

Lemon dessert recipes rank right up there with chocolate dessert recipes for so many dessert lovers. This sunburst lemon bars recipe has a crust that has a shortbread texture, flavor and a creamy lemon topping that provides the perfect combination of tart and sweet. A little recipe tip for easier removal is to bake these delightful citrus flavored squares in an aluminum foil lined baking dish.

Lining a baking dish with lightly buttered aluminum foil makes it easier to remove your freshly baked lemon bars as you will be able to carefully lift the lemon squares out of the baking pan, using the aluminum foil. Once removed you can slice into the size of squares you would like and serve them up! You will want to watch the short step by step video recipe tutorial for this lemon bar recipe, it offers up all the steps so you can make this delicious bar recipe.

Rinsing the cutting knife each time you make a slice will help to keep the knife clean and make for a cleaner cut. Using the yellow food colouring is optional. It will make the filling brighter in color, but many people prefer not to use food coloring as it is an artificial ingredient that does nothing to enhance the flavor and is used only for color purposes. Below are the ingredients for the sunburst lemon bar recipe.

The ingredients you will need for the base recipe include all purpose flour, confectioners sugar, and room temperature unsalted butter. The ingredients you will need for the filling recipe include eggs, granulated sugar, all purpose flour, baking powder, and lemon juice. The ingredients you will need for the glaze recipe include powdered sugar, and lemon juice.

To start preheat the oven to 350 degrees Fahrenheit. Then in a large bowl with an electric mixer, beat the base recipe ingredients on low speed until they are crumbly. Then press the mixture evenly into the bottom of an ungreased 13 by 9-inch pan. Bake for approximately 20 to 30 minutes or until light golden brown. Then in a large bowl with a wire whisk, lightly beat the eggs. Then beat in the remaining filling ingredients except for the lemon juice until well blended. Then beat in some lemon juice. Remove the partially baked base from oven and pour the filling evenly over the warm base.Then return the bars to the oven and bake for approximately 25 to 30 minutes longer or until the top is a light golden brown. Cool the bars completely, approximately one hour. Then in a small bowl, mix some powdered sugar and enough lemon juice for the desired spreading consistency until smooth. Then spread the glaze recipe overtop the cooled bars. Cut into bars.

In this bar recipe you can alter the amounts in the recipe to suit your taste. If you prefer the recipe to be a less tangy lemon dessert, then lessen the amounts of lemon slightly. Once done with the recipe, store your bars in the refrigerator if you want then to be cold. But it would be a lot better and taste better when its crust gets close to room temperature. Enjoy!

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