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Mardi Gras Lemon Bars are frosted lemon blondies or brownies originally from the 1952 Pillsbury Bake-Off.
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Mardi Gras Lemon Squares

Frosted lemon blondies with colorful sprinkles.
Course Dessert
Cuisine American
Keyword Lemon Blondies, Mardi Gras Lemon Bars
Prep Time 25 minutes
Cooling 1 hour
Servings 24
Author Anna
Cost 5

Ingredients

  • 1 ½ cups all-purpose flour (190 grams)
  • ½ teaspoon salt
  • ¼ teaspoon baking powder
  • ½ cup salted butter, softened (114 grams)
  • 1 cup powdered sugar (120 grams)
  • 1 cup granulated sugar (200 gram)
  • 2 tablespoons grated lemon zest
  • 3 large eggs
  • ⅓ cup fresh lemon juice
  • ½ cup chopped pecans optional

Frosting

  • 1 cup powdered sugar
  • 2 tablespoons butter, softened softened
  • 1 tablespoon heavy cream
  • Colored Sprinkles or more toasted pecans

Instructions

  • Preheat oven to 350 degrees F. Line a 13x9 inch pan with parchment paper or just use foil and grease lightly.
  • In small bowl, stir together flour, salt and baking powder; set aside.
  • In large bowl, beat butter and sugar(s) and lemon zest with electric an mixer on medium speed, scraping bowl occasionally, until blended. Beat in the eggs, one by one, beating for 30 seconds after each egg.
  • On low speed or by hand, add the flour mixture alternately with lemon juice, beginning and ending with flour mixture, until well blended. Pour into pan and bake 30 minutes or until golden brown (Note: The original is baked at 400 for 20-27 minutes)
  • Meanwhile, in small bowl, beat frosting ingredients on low speed until smooth and spreadable.
  • Spread frosting over cooled bars (in the original, they spread the frosting over warm bars). Sprinkle with colored sprinkles. Lift from pan using foil to grasp, set on a cookie shut, cut into 6 rows by 4 rows. Makes 24.