It's no secret that I love lemon desserts, and ever since I tasted some lemon brownies at a local fair I've been trying to find a recipe that tastes as delicious as those did, and this recipe has been the best from all I've tried. In the tropics lemons grow almost year round depending on the variety , so I can't say that I'm exactly baking with what's in season, but I am recommending that we should all do that during spring. There's something about baking with fresh ingredients from a local market that makes it feel even better and more exciting and it could actually be a family outing. I would love to go apple picking and bake a pie with those apples picked by me! I love being outside, so I can just imagine a nice lunch in a beautiful garden and serving these lemon brownies as a dessert and maybe having also some lemon sherbet . Hope you like this post & the recipe!
3/4 cup all purpose flour
3/4 cup granulated sugar
1/4 teaspoon salt
1/2 cup butter, softened
2 large eggs
2 1/2 teaspoons lemon zest
2 tablespoons lemon juice
1/2 cup confectioners sugar
1 tablespoon lemon juice
2 teaspoons lemon zest
Preheat oven to 350 degrees F. Spray an 8x8 inch baking dish with cooking spray. Set aside.
Zest and juice 2 lemons and set aside. In the bowl of an electric mixer fitted with the paddle attachment, beat the flour, sugar, salt and softened butter until combined.
In a second bowl whisk together eggs, lemon zest and lemon juice until combined. Pour liquid into the flour mixture and beat at medium speed until smooth, about 2 minutes.
Pour into baking dish and let bake about 25 minutes or until toothpick inserted in the center comes out clean.
When brownies have cooled completely, make glaze by whisking all ingredients together.
Source: Rita's Recipe