I came across this recipe in one of my cookbooks ages ago, but never attempted to make it. So when I was looking for a sweet treat to bake, I decided this would be it. I love fruit in desserts and citrusy ones are one of my favourites. With this one the actual fruit is not visible, but you could say it has a lot of Vitamin C goodness in it. Lemons always remind me of summer, sunshine and cheerfulness. So in winter, with a hot cup of tea, these Lemon Sunburst bars really help maintain some of that. Here it is up closer, doesn't it look cheerful? The not-so-strong winter sun shining in through the windows, it's so precious. That was a nice tea break, now if you'll excuse me, I'll have to go and continue with the rest of the preparation for dinner, we've got company tonight. Enjoy your week, till next time. Recipe for Lemon Sunburst
1 cup (150g) self raising flour
1 and 1/4 cups (185) plain flour
2 cups (320) icing sugar
250g butter, chopped
1 and 1/2 cups (330g) caster/ baker's sugar
1/2 cup (125ml) lemon juice
1 Tbsp finely grated lemon rind (I did not use this as my children don't like it)
(1) Grease 20cm x 30cm tray/lamington pan, line with baking paper, extending paper 2cm above edge of pan.
(2) Rub chopped butter into the self-raising flour, 1 cup of the plain flour and 1/2 cup of the icing sugar until mixture resembles breadcrumbs. Press over base of prepared pan; bake in 170C oven for about 20 minute; or until firm; cool in pan.
(3) Whisk eggs, caster sugar, remaining plain flour, rind (if using) and 1/4 cup of the juice in medium bowl; pour over biscuit base. Bake in 170C oven for 30 minutes, or until firm; cool in pan.
(4) Stir remaining icing sugar and remaining juice in a small bowl until smooth; spread over slice, cut into bars or slices when set.