I don’t know why, but I love that phrase. It’s fun to say. I thought it would be a neat title for my blog post, since I’m highlighting a lemon recipe. What I actually want to post is recipe for some yummy lemon cookies. In June, my friend, Jennifer, shared some delightful little lemon cookies with me and she promised me the recipe. Jennifer teaches yoga to seniors at the local community center. Her cute little-old-lady-students often bake treats for her. I’m lucky she likes to share. And I’m telling you . . . those lemon cookies were absolutely perfect: a bit crispy on the outside and just the right amount of moist and chewy on the inside. And lemony. Perfectly lemony.
Jennifer never did give me the recipe. (I’m still waiting, Jennifer!) But recently, I saw a picture of lemon “brownies.” There is no chocolate in them, so I suppose they are not technically “brownies,” but they’re not exactly traditional “curdy” lemon bars, either. No crust. They’re more cakey–like brownies.
I looked up a few recipes–some people call them “lemonies.” I’m not sure that name makes sense, either.
As some of you know, I’ve got two lemon trees in the backyard. I’ve usually got loads of lemons and I love to share, but this year, unfortunately, the trees only produced a few lemons each. So I kept them all for myself. Give me a break! Guy eats a lot of fish–we use a lot of lemons! So I’m sharing this Lemon Brownie recipe instead. Enjoy!
1 1/2 cups all-purpose flour
1 1/2 cups granulated sugar
1/4 teaspoon salt
1 cup (2 sticks) butter, softened
4 large eggs
4 tablespoons lemon zest
1/4 cup fresh squeezed lemon juice
2 cups powdered sugar
1/3 cup fresh squeezed lemon juice
2 tablespoons lemon zest
Preheat oven to 350°F. Grease/Spray an 9 x 12 inch glass baking dish with butter/cooking spray and set aside.
For the Brownies: In a large bowl, combine the flour, sugar, salt and butter. Using an electric mixer on low-med speed, mix until ingredients are well-blended.
In a medium bowl, whisk together the eggs, lemon zest, and lemon juice until combined. Add the egg mixture to the flour mixture and mix at medium speed until smooth and creamy, about 2 minutes.
Pour into baking dish and spread evenly with a spatula. Bake the brownies for 25-28 minutes, or until just starting to turn golden around the edges and a toothpick inserted into the center of the brownies comes out clean. Allow brownies to cool completely before glazing.
For the Glaze: In a small bowl, sift the powdered sugar, add lemon zest and juice, and whisk together. Spread 1/2 the glaze over the brownies with a rubber spatula. Let glaze set. Spread the remaining glaze over the bars, and let it set. This glaze will not harden completely. It will be gooey. Cut into bars or squares, and serve!