Sunburst Lemon Bars

Ingredients 

2 cups all-purpose flour

½ cup powdered sugar

1 cup butter or margarine, softened

Filling

4 eggs 

2 cups granulated sugar

¼ cup all-purpose flour

1 teaspoon baking powder

¼ cup lemon juice

Glaze

1 cup powdered sugar

2 to 3 tablespoons lemon juice

Steps

1 

Heat oven to 350°F. In large bowl with electric mixer, beat base ingredients on low speed until crumbly. Press mixture evenly in bottom of ungreased 13x9-inch pan. Bake 20 to 30 minutes or until light golden brown.

2

Meanwhile, in large bowl with wire whisk, lightly beat eggs. Beat in remaining filling ingredients except lemon juice until well blended. Beat in 1/4 cup lemon juice.

3

Remove partially baked base from oven. Pour filling evenly over warm base.

4

Return to oven; bake 25 to 30 minutes longer or until top is light golden brown. Cool completely, about 1 hour.

5

In small bowl, mix 1 cup powdered sugar and enough lemon juice for desired spreading consistency until smooth. Spread glaze over cooled bars. Cut into bars.Lemon bars

Katie's biscuits

They don't come out as high and gorgeous as the KAF ones, but I think they taste better.  Maybe I'll try these with butter sometime instead of the shortening, but for right now - I'm happy with these.

2 c. all purpose flour

1 tbl. baking powder

1 tbl sugar

1/2 tsp. cream of tarter

1/4 tsp. salt

1/2 c. butter

3/4 c. whipping cream

Heat oven to 450 degrees.  In large bowl, combine flour, sugar, cream of tarter, and salt.  Using fork or pastry blender, cut shortening into flour until consistency of coarse meal.  Add whipping cream all at once; stir with fork until mixture leaves sides of bowl and forms a soft, moist dough.  On floured surface, toss lightly until no longer sticky.  Roll out 1/2 inch thick; cut with floured 2-in. cutter.  Place on ungreased cookie sheet.  Bake for 10-12 minutes or until light golden brown.  Makes about 10-12