These bars have a brownie-like texture. Note: They taste better a day after baking. The sugar glaze soaks in somewhat and doesn’t taste too sweet as on day one; also the texture of the cake layer becomes more dense and homogenous.
3/4 cup butter, melted and cooled
1/2 cup + 1/8 cup sugar
2 eggs
3 tbsp plus 2 tsp lemon juice (1.85 ounces)
1/8 tsp salt
1 tsp vanilla
1 tbsp lemon zest
1 cup flour
1/4 tsp baking powder
Lemon Glaze (recipe follows)
Preheat oven to 350. Grease an 8-inch square pan and line pan with parchment paper.
Melt the butter in a 2-quart saucepan. Cool somewhat. Add the sugar, then add the eggs one at a time, whisking well after each addition.
Add the lemon juice, salt and vanilla and mix well. Do not proceed until the mixture is room temperature or just slightly warm. Stir in the lemon zest.
Mix flour and baking powder together; add it to the butter mixture and stir until combined.
Pour batter into pan and bake for 20 – 24 minutes or until a tester inserted in center comes clean. Remove from oven and pour the glaze over the lemonies. Don’t cut until cool. These are best after sitting (covered) for 24 hours.
Lemon Glaze
1 cup powdered sugar
2 tbsp lemon juice
2 tsp lemon zest
Sift sugar into a medium bowl. Add lemon juice and zest and stir until combined and smooth.
2023 Very good. A double batch fits well in a 9 x 13 pan. Add 5 – 10 minutes to cooking time. Do not overbake!
4/19/2019: perfect after 25 minutes in the oven (double batch).