I love getting a bag of lemons given to me, our wee tree is getting there but only have 3 lemons from it so far! The next decision is what to make with them. A few months ago Pinterest was full of Lemon Brownie recipes, I was intrigued – I am a little slow on the uptake but I finally made them today and they are delicious! Lovely lemony smell filling the house and a lovely fresh alternative to our decadent chocolate brownie you will find elsewhere on my blog.
In all I used 5 small lemons, you may need less – using both the zest and the juice – this recipe includes a lovely drizzly lemon glaze which adds to the taste and texture of the Yellowie (totally think it should be a word – if its not already I’ll claim it!) Different varieties of lemons have a different taste to both the zest and juice – Meyer lemons are often the most popular as they are not as tart, but any lemons will do.
3/4 cup Sugar
3/4 cup Plain Flour
1/4 tsp Salt
2 large eggs
2 Tbsp Lemon Zest
2 Tbsp Lemon Juice
1 heaped cup Icing Sugar
4 tsp lemon zest
1/3 cup Lemon Juice (adding a little at a time)
Pre Heat oven to 170C.
Prepare a 25 x 25 cm baking tin or slice pan with baking paper or grease well and set aside.
Prepare your zest (using smallest side of grater) and lemon juice and set aside.
Using an electric mixer cream the butter and sugar until pale and creamy (approx 2-3 minutes), add flour and salt and combine well.
In a separate bowl whisk together the eggs, lemon juice and lemon zest. Pour this into the flour mixture and beat at a medium speed until smooth and creamy – up to 2 minutes more.
Pour into the prepared baking pan and bake for 20-25 minutes (check at 20). The brownies edges should only just begin to go golden and a skewer in the centre will come out clean. Ensure you do not overbake it or it will be dry 🙂
Prepare Lemon Icing Glaze once the slice has cooled completely.
In a small bowl add the icing sugar (sifted if required) lemon zest and slowly add the lemon juice until you get the desired consistency – should be able to pour easily but not too runny. You can do this glaze in two layers if you would like a thicker layer – simply allow a few minutes to set in between pouring next half of mixture.
Cut into small squares and serve. Store in an airtight container.
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Have a wonderful day – Happy Baking – I would love to hear your comments or let me know when you make it and how it turned out 🙂