Lemony Lemon Brownies

Ingredients:

• 3/4 cup all-purpose flour
• 3/4 cup granulated sugar
• 1/4 teaspoon sea salt
• 1/2 cup unsalted butter, softened
• 2 large eggs
• 3 tablespoons lemon zest
• 4-6 tablespoons lemon juice
• 1 cup powdered sugar

Preheat oven to 350 degrees.


Directions:

Butter an 8x8 pan and set aside.  Zest approximately three large lemons, mince the zest, and set aside.  Juice all the lemons and set aside.

Beat the flour, sugar, salt, and softened butter until combined. In a separate bowl, whisk together the eggs, 2 tablespoons of lemon zest, and 2 tablespoons of lemon juice until combined.  Pour it into the flour mixture and beat for 2 minutes at medium speed until smooth and creamy.

Pour into baking dish and bake for 23-25 minutes.  The top will look very un-cooked, but the edges will be golden brown and pulled away from the pan.  Do not over bake or the bars will be dry.  Allow to cool completely before glazing. 

Filter the powdered sugar and whisk with up to 4 table spoons lemon juice and 1 tablespoon lemon zest.  Spread the glaze over the brownies with a rubber spatula and let glaze set.

Cut into bars and serve.

Myrtle's Note:  Once I tackle the glaze, I am going to revise this, but I wanted to capture the recipe now, before I forget that I made them.  Below, the photo has a glaze in which I added about 1.5 extra cups of powdered sugar.  I made it with a mixer, but I forgot to sift the powdered sugar.  A friend suggested that perhaps it would be better to start adding the lemon juice one tablespoon at a time.  As you can see, mine turned out opaque and tasted a bit like powdered sugar.  The photo on the original recipe shows a clear glaze.  SIGH.  Even with a less than tasty glaze, the brownies were rather tasty.  They give the impression of a lemon bar without the shortbread factor.

Yield: 12 bars


Source:  http://www.bestyummyrecipes.com/lemony-lemon-brownies/