Chocoholic
Senior Cook
Sunburst Lemon Bars
Ingredients:
Base
2 cups all-purpose flour
1/2 cup powdered sugar
1 cup margarine or butter, softened
Filling
4 eggs, slightly beaten
2 cups sugar
1/4 cup lemon juice
Frosting
1 cup powdered sugar
2 to 3 tablespoons lemon juice
Heat oven to 350 degrees F. In large bowl, combine all base ingredients; beat at low speed until crumbly. Press mixture evenly in bottom of ungreased 13 by 9-inch pan. Bake at 350 degrees for 20 to 30 minutes or until light golden brown.
Meanwhile, in large bowl, combine all filling ingredients except lemon juice; blend well. Stir in 1/4 cup lemon juice.
Remove pan from oven. Pour filling evenly over warm base. Return to oven; bake an additional 25 to 30 minutes or until top is light golden brown. Cool 1 hour or until completely cooled.
In small bowl, combine 1 cup powdered sugar and enough lemon juice for desired spreading consistency; blend until smooth. Frost when cooled. Cut into bars.
Yield: 36 bars.
OR frost with:
Martha’s Chocolate Icing
This icing thickens up as it sits. Ready in 8 minutes.
Ingredients:
1 cup granulated sugar
5 tablespoons butter
1/3 cup milk
1 cup semisweet chocolate chips
Place the sugar, butter, and milk in a medium-size saucepan over medium-high heat. Stir until the mixture comes to a boil, 3 to 4 minutes. Still stirring, let the mixture boil until the sugar dissolves, 1 minute. Remove the pan from the heat.
Stir in the chocolate chips, and continue to stir until the mixture is smooth and the chocolate has melted.
Spread the icing over the cooled cake or cupcakes of your choice.
Yield: 1 1/2 cups, enough to frost a Bundt or tube cake, 24 cupcakes, or a 13 by 9 inch cake.
Ingredients:
Base
2 cups all-purpose flour
1/2 cup powdered sugar
1 cup margarine or butter, softened
Filling
4 eggs, slightly beaten
2 cups sugar
1/4 cup lemon juice
Frosting
1 cup powdered sugar
2 to 3 tablespoons lemon juice
Heat oven to 350 degrees F. In large bowl, combine all base ingredients; beat at low speed until crumbly. Press mixture evenly in bottom of ungreased 13 by 9-inch pan. Bake at 350 degrees for 20 to 30 minutes or until light golden brown.
Meanwhile, in large bowl, combine all filling ingredients except lemon juice; blend well. Stir in 1/4 cup lemon juice.
Remove pan from oven. Pour filling evenly over warm base. Return to oven; bake an additional 25 to 30 minutes or until top is light golden brown. Cool 1 hour or until completely cooled.
In small bowl, combine 1 cup powdered sugar and enough lemon juice for desired spreading consistency; blend until smooth. Frost when cooled. Cut into bars.
Yield: 36 bars.
OR frost with:
Martha’s Chocolate Icing
This icing thickens up as it sits. Ready in 8 minutes.
Ingredients:
1 cup granulated sugar
5 tablespoons butter
1/3 cup milk
1 cup semisweet chocolate chips
Place the sugar, butter, and milk in a medium-size saucepan over medium-high heat. Stir until the mixture comes to a boil, 3 to 4 minutes. Still stirring, let the mixture boil until the sugar dissolves, 1 minute. Remove the pan from the heat.
Stir in the chocolate chips, and continue to stir until the mixture is smooth and the chocolate has melted.
Spread the icing over the cooled cake or cupcakes of your choice.
Yield: 1 1/2 cups, enough to frost a Bundt or tube cake, 24 cupcakes, or a 13 by 9 inch cake.
