Another circulating recipe on Facebook and we are so excited to make it! Is there anything prettier in the spring than a bright yellow dessert? I traced the recipe back to here on a website I've never heard of, Best Yummy Recipes, but they didn't make it. We're making it as is, but of course doubling it because we know one 8x8 pan will never feed a family our size! This recipe below is what we made in a 9x13 pan. If I had my stoneware unpacked, I'd put it in our jelly roll pan.
1½ cups all-purpose flour
1½ cups granulated sugar
½ tsp salt
1 cup unsalted butter, softened
4 large eggs
4 tbsp lemon zest
4 tbsp lemon juice
For the tart lemon glaze:
4 tbsps lemon juice
8 tsps lemon zest
1 cup icing sugar
Preheat the oven to 350°.
Grease a 9x13 baking dish with butter and set aside.
Zest and juice 4 lemons and set aside.
In the bowl of an electric mixture fitted with the paddle attachment, beat the flour, sugar, salt, and softened butter until combined.
In a separate bowl, whisk together the eggs, lemon zest, and lemon juice until combined.
Pour it into the flour mixture and beat for 2 mins at medium speed until smooth and creamy.
Pour into baking dish and bake for 23-25 mins, should turn golden around the edges.
Allow to cool completely before glazing. Do not over bake, or the bars will dry.
Filter the powdered sugar and whisk with lemon zest and juice.
Spread the glaze over the brownies with a rubber spatula and let glaze set.
Cut into bars and serve.