Sunburst Lemon Bars: Breakfast fruit bars?

I was fortunate to come across some Meyer lemons when doing my pre-Christmas grocery shopping. They were just quietly sitting next to the regular lemons, which I was getting to make lemon squares. Faced with the choice between regular, tart lemons, and sweet Meyer lemons, there really was no choice to be made.

These bars have not lasted long, but instead have been eaten for breakfast and "I need some fruit" moments by my husband.

Sunburst Lemon Bars
from Pillsbury The Complete Book of Baking

Crust
2 cups all purpose flour
1/2 cup icing sugar
1 cup butter, softened
Filling
4 eggs, slightly beaten
2 cups sugar
1/4 cup all purpose flour
1 teaspoon baking powder
1/4 cup lemon juice (preferably from Meyer lemons)
1 tablespoon lemon zest
Frosting
1 cup icing sugar
2 to 3 tablespoons lemon juice (preferably from Meyer lemons)
1 tablespoon lemon zest

Heat oven to 350F.

In large bowl, combine all the crust ingredients together until crumbly. Press mixture evenly into the bottom of an ungreased 9x13 pan (line the pan with foil for easier removal - I learned this the hard way.) Bake for 20-30 minutes or until light golden brown.

When the crust is golden, combine all the filling ingredients in a large bowl, except the lemon juice and zest, if using. Blend well. Stir in the juice and zest. Pour over the warm crust.

Put back in the oven and bake an additional 25 to 30 minutes, or until the top is light golden brown. Cool completely.

In a small bowl, combine the 1 cup icing sugar and just enough lemon juice to get a nice spreading consistency for the icing. Mix until very smooth, then add the zest, if using. Spread over the cooled squares. Cut into squares.

Makes about 36 bars.