Sunburst Lemon Bars

Sunburst Lemon Bars

Kathy E 0

"A sweet treat that is just bursting with lemon flavor."

Ingredients {{adjustedServings}} servings 145 cals

Serving size has been adjusted!

Original recipe yields 36 servings



Amount per serving ({{servings}} total)

  • Calories:
  • 145 kcal
  • 7%
  • Fat:
  • 5.7 g
  • 9%
  • Carbs:
  • 22.4g
  • 7%
  • Protein:
  • 1.6 g
  • 3%
  • Cholesterol:
  • 34 mg
  • 11%
  • Sodium:
  • 58 mg
  • 2%

Based on a 2,000 calorie diet

On Sale

What's on sale near you.


  1. Preheat oven to 350 degrees F (175 degrees C).
  2. First, the crust: In a medium bowl, stir together the flour and sugar. Cut in the butter until the mixture is mealy. Press in the bottom of a 9x13 inch pan. Bake for 20 to 25 minutes in the preheated oven, until crust is light golden brown.
  3. While the crust is baking, prepare the filling. In the same medium bowl, beat the eggs, sugar, flour and baking powder with an electric mixer until light, about 3 minutes. Then stir in the lemon juice. Pour the filling over the crust while it is still warm from the oven. Bake for an additional 25 to 30 minutes until the top is slightly browned. Remove from the oven and cool.
  4. In a small bowl, stir lemon juice into the confectioners' sugar 1 tablespoon at a time until the icing is of a spreadable consistency. Spread evenly over the cooled bars. Cut into squares.
Tips & Tricks
Rate recipe

Your rating


Reviews 70

  1. 83 Ratings

Kelly Quiroz

I agree with the many reviewers who found this recipe wonderful. And if you want it to come out wonderful, too, there are two keys to success: 1) Follow the recipe when it says to beat the filling mixture for 3-5 minutes. This is way to get the right consistency. Like some other reviewers, I also added a little extra lemon for some added tartness. 2) Don't exactly follow the recipe for the crust. Start with chilled butter instead of softened. Then, like pie crust, try to handle it as little as possible, hand mixing only enough to get it the right consistency. This is the key to getting the crust crumbly instead of tough. I made this recipe for this first time tonight, and served it to guests. One of them said, "I don't usually like lemon bars, but these are great!" Can't argue with success!

Kimberly N

Every time I make these everyone raves about them ! It is easiest to cut them if they have been kept in the fridge ... they do get soft if they aren't . Also , someone mentioned the edges become tough and chewy , I had this problem the first time and so now when I put the crust in I push it up the sides of the pan so when it is time to put the lemon layer on that batter doesn't actually touch the side of the pan ... I no longer have had a problem with the edges . This is a favorite recipe in our house!


This is a great lemon bar recipe, a favorite of my friends and family. A friend's grandmother actually advised me to change up the filling mixture just a bit: I beat the eggs at least 5 minutes, and used 1/2 tsp of salt, only 1/2 teaspoon baking powder and 4T flour in the filling, along with 2 T of lemon zest. I like it better without icing, too, with just powdered sugar and a pinch of nutmeg sprinkled over the top. Here's another tip: I find it faster to "cut in" the butter with my hands. Just rub the mixture together between fingertips until it is evenly crumbled with the butter. I think next time I'll add more lemon juice.