Sunshine Burst Lemon Bars
Makes 36 bars. • From the kitchen of Francesca Louise Patterson
Ingredients
2 1/4 cups flour, divided
1 1/2 cups powdered sugar, divided
1 cup margarine or butter, softened
4 eggs, slightly beaten
2 cups granulated sugar
1 teaspoon baking powder
1/4 cup lemon juice (or non-fizz lemonade)
2-3 tablespoons lemon juice (or non-fizz lemonade)
Directions
Preheat oven to 350 degrees F.
Grease a 13x9 inch cake pan.
In large bowl, combine 2 cups four, 1/2 cup powdered sugar, and margarine; beat at low speed until crumbly. Press mixture evenly onto bottom of pan.
Bake for 20-30min until brown or golden.
Meanwhile, in large bowl, combine eggs, granulated sugar, baking powder and 1/4 cup flour; blend well.
Stir in 1/4 cup lemon juice.
Pour filling ingredients over warm crust.
Return to oven and bake for an additional 25-30mins or until top is golden brown.
Let cool for 1 hour.
In small bowl, combine 1 cup powdered sugar and enough lemon juice for desired glazing consistency; blend until smooth.
Glaze cooled bars, cut into squares.
