It's that time of year when I'm trying to get rid of the last lemons on my tree and this recipe is SOO easy and yummy, you have no excuse not to try it. These are not the same as Lemon Squares, which have a more gooey consistency. The consistency of these is really more like soft chewy brownies. In fact, if you prefer your brownies slightly more cake-like, add a 1/4 tsp of baking powder to this recipe. I like mine chewy!
3/4 cup flour
3/4 cup sugar
1/4 tsp. salt
1 stick (1/2 c.) butter, softened
2 Tbl. lemon zest
2 Tbl. lemon juice
1 c. powdered sugar
3 Tbl. lemon juice
2-3 Tbl. lemon zest
Preheat oven to 350 degrees. Line an 8x8" baking dish with aluminum foil. Use 2 pieces, so there is overlap on all sides. Spray a non-stick spray on the aluminum foil. This is an important step that I was so thankful for when I read the original recipe.
Combine flour, sugar, salt and butter and beat until combined. I softened my butter in the microwave first so the combination would be smooth.
In a separate bowl, combine eggs, lemon juice and lemon zest. Use a fine grater for the zest and don't grate beyond the white rind on the lemons. That way your zest is just yellow and not bitter.
Pour the egg mixture into the flour/sugar mixture and beat on medium speed for 2 minutes. Pour the mixture into the lined pan and bake for 20-25 minutes. (You can do a toothpick test to check if they are done.) Cool the brownies COMPLETELY before you glaze them.
Once the brownies are cool, combine the powdered sugar with half of the lemon juice (1.5 Tbl), stirring as you do. Add the remaining lemon juice. You want a thick, but pourable consistency with the glaze. Apply the glaze to the brownies. Sprinkle the remaining lemon zest over the top.
I agree with the original recipe that your best bet is to refrigerate the glazed brownies overnight BEFORE cutting them or even removing them from the pan. These are awesome cold.
That's it! Super yummy, but be prepared to make several batches of these because they will go fast!