Glazed Lemon Bars

There is nothing like a good lemon bar. 

Some girls at work requested that I make some lemon bars so I began to look through my recipes.  I have my tried and true lemon bar recipe that  I usually make but I really wanted something just a little different, something with a little twist (no pun intended).  I found this nice little recipe at Our Best Bites.  I chose it because of the glazed topping instead of the standard sprinkle of confectioners sugar.  This was good!  I would have liked them to be just a bit more lemony...next time ( and there will be a next time, because they were delicious!) I think I may sprinkle lemon zest on the top. 

Here ya go Stephanie and Katie....ENJOY!

Glazed Lemon Bars

Recipe lightly adapted by Our Best Bites from The Pillsbury Complete Book of Baking

Crust

2 c. all-purpose flour (lightly spooned into the measuring cup and leveled with a knife)
1/2 c. powdered sugar
1 c. (2 sticks) butter, softened to room

Filling

4 large eggs at room temperature
1/4 c. freshly-squeezed lemon juice, strained of pulp and seeds
1 tsp. baking powder
1/4 c. all-purpose flour
2 c. white sugar

Glaze

1 c. powdered sugar
3 tablespoons strained freshly squeezed lemon juice

Preheat oven to 350. Lightly spray a 9×13″ pan with non-stick cooking spray and set aside. Whisk together the flour and powdered sugar and then cut in the butter with a pastry blender or two knives until the mixture is crumbly. Lightly press into the pan and bake for 15-20 minutes or until light golden around the edges. Remove from oven.

During the last few minutes of the shortbread’s baking time, mix the eggs, lemon juice, flour, sugar, and baking powder in a large bowl with an electric mixer on high speed for three minutes. The mixture should be frothy and very, very pale yellow. Pour the mixture over the warm crust and then return the pan to the oven for another 20-25 minutes or until lightly golden brown on top. You might want to check the bars at 17-18 minutes to make sure the top isn’t getting too dark.

Remove the pan from the oven and allow to cool completely. When the bars are cool, whisk together the glaze ingredients until smooth and then gently spread over the bars. Refrigerate for at least two hours and then cut into squares before serving.

Makes about 36 bars.