When you
share
or
print
a 12 Tomatoes recipe,
you're making mealtime meaningful.
you're making mealtime meaningful.
100% of the Share to Care sponsor fees fund meals for families in need.
Learn More
If you’ve looked at any of our other recipes, you probably know that we are certified choco-holics. We’ll devour anything chocolatey, but that doesn’t mean we don’t also have a deep affinity for all things citrus as well. All things lemon and lime are our jam, so these “lemonies” are right up our alley. Picture a dense and rich, chewy bar that’s not a brownie, but that’s brownie-like; these lemonies are the bright and zesty equivalent to a dark and moody, fudgy brownie – the perfect counterbalance, if you will.
Homemade Lemonies
Yield(s): Serves 12-16
40 minutes
Rated by 27 reviewers
When you
share
or
print
a 12 Tomatoes recipe,
you're making mealtime meaningful.
you're making mealtime meaningful.
100% of the Share to Care sponsor fees fund meals for families in need.
Learn More
Ingredients
- 1 cup all-purpose flour
- 3/4 cup sugar
- 3/4 cup (1 1/2 sticks) unsalted butter, melted and cooled
- 1/4 cup lemon juice
- 2 large eggs, room temperature
- 1 tablespoon lemon zest
- 1 teaspoon vanilla extract
- 1/4 teaspoon baking powder
- 1/4 teaspoon salt
- Glaze:
- 1 3/4 cups powdered sugar
- 2 tablespoons lemon juice
- 1 teaspoon lemon zest
- 1 teaspoon vanilla extract, optional
Preparation
- Preheat oven to 350º F and line a 9x9-inch baking dish with parchment paper or aluminum foil.
- In a large bowl, whisk together flour, sugar, 1 tablespoon lemon zest, baking powder and salt until combined.
- Once combined, mix in melted butter, 1/4 cup lemon juice, eggs and 1 teaspoon vanilla extract, stirring until just incorporated.
- Pour batter into lined baking dish and place in oven. Bake for 22-25 minutes, or until toothpick inserted in center comes out clean.
- Remove from oven and let cool.
- While cooling, whisk together powdered sugar and remaining lemon juice, zest and vanilla extract until smooth.
- Pour glaze over cooled lemonies and top with lemon zest. Enjoy!
Recipe adapted from I Sing In The Kitchen