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Lemon Squares

Yield:16 bars
This is a recipe that I discovered in an issue of the King Arthur Flour Baking Sheet and then modified slightly to my tastes.  It's like a brownie in texture but like a traditional lemon square in taste and a lot easier to make and less messy to eat.  For a non-chocolate recipe, it's really good!

Batter:
3 large eggs (at room temp)
1 cup sugar
1/4 cup fresh-squeezed lemon juice
1 tbsp lemon zest or 1 tsp lemon oil
3/4 cup unsalted butter, melted
2 cups all-purpose flour
1/4 tsp salt
1/2 tsp baking powder

Glaze:
2 tbsp fresh-squeezed lemon juice
1 cup sifted powdered sugar
1. Preheat the oven to 325°F. 

2. In a large bowl, beat eggs until light colored and thick.  Add the sugar and beat well.  Add the lemon juice, lemon zest and melted butter, beating until combined.  Add the flour, salt and baking powder and stir together. 

3. Spread the mixture into a greased 8 inch pan.  Bake for 30 to 35 minutes until the center is no longer wobbly and the squares just start to pull away from the sides of the pan.

4. Remove from oven and cool on a rack. 

5. To make the glaze, stir together the lemon juice and sugar until smooth and then spread it on top of the cooled squares.