Classic Lemon Bars Introduction If sunshine could be baked, it would look and taste like these lemon bars. With their buttery ...

Lemon bars made in a 13 x 9 pan are just too many for the two of us. So I freeze them! That way I can always have a bite of sunshine! Easy to make and so delish!

Once the oven has fully preheated, in a large mixing bowl, use a spatula to gently mix together the pie filling and angel ...

For the filling, whisk in the lemon juice, zest and the eggs ... Remove and allow to cool completely. Cut the bars. Dust generously with powdered sugar before serving.

All six recipes were wildly different from one another to the point that even the most basic pantry ingredients differed.

Add remaining 1/4 cup powdered sugar, 1 tablespoon at a time, if needed to thicken glaze to desired consistency; drizzle glaze over blondies. Cut into bars, and garnish with small lemon slice pieces.

Make the filling: In a large heatproof metal or glass bowl, whisk the egg yolks, sugar, lemon juice ... at least 2 hours before cutting. Dust with powdered sugar if desired.

Lemon bars are prized for their tangy-sweetness ... allow the bars to cool completely before slicing. Dust them with powdered sugar only just before serving, or the sugar will dissolve.