My goodness gracious; it’s cold! That’s true for just about everywhere in America right now, but it goes double for the Northern Plains where I’m at. Everywhere I go there’s talk of wishing for summer and lamenting how crazy cold it is. I can understand why they feel that way; not everyone dislikes summer like I do. For those of you who share the summer loving sentiment I have a wonderful recipe that will be like sunshine you can pull out of your oven! And for those of you that share my winter loving tendencies, these Lemonies will be a wonderful treat to indulge in while cuddled up in a blanket watching the season go by out your window šŸ™‚

These bars are so easy and incredibly basic. In fact, it’s very likely that the only thing you will need to buy is the lemon. Here’s what you’ll need:

IMG_20141219_124748279_HDRWhile your oven is preheating, the first thing you’ll want to do is brush a 13×9 pan liberally with butter. You don’t have to flour the pan if you don’t want to, but you do definitely need to butter it. Once done, put the 2 sticks of butter in a small sauce pan over very low heat. Now zest your lemon. You can easily do that with a regular box grater. The little rasp-like side that is useless for almost everything on your box grater? That’s for zesting citrus! If you don’t have a box grater with a rasp side, use the smallest holes you can on a regular grater (most have 2 sizes these days). If you only have the one “regular” size option on your grater, you can use that and mince the zest with a knife like you would garlic. Whichever you use, make sure you only grate the yellow part and not the bitter white pith beneath. Set the zest aside and cut the lemon in half around the equator (the middle, not end to end) and squeeze the juice out of it over a strainer set over a bowl to catch the seeds. Set the juice aside. Keep an eye on your butter while you’re doing this so that it doesn’t burn. Once it’s melted, take it off the heat and continue with your lemon.

It’s time to start combining everything. First your dry…

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Then your wet ingredients + half of the lemon zest (but not the butter yet), making sure to measure out only enough lemon juice to satisfy the recipe- some of the rest will be for the glaze or frosting you’ll need. I’ll get to that later.

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Once you have that done, pour the butter into the flour mixture and mix it in. The batter will be very stiff and you don’t have to get it completely mixed.

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Once you’re at this stage add the rest of the ingredients (giving them a whisking with a fork first!) and mix thoroughly. Make sure it’s completely mixed and smooth, but don’t try to whip the ingredients like a cake. These are the lemon equivalent of dense, chewy brownies so the batter is going to be very heavy.

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These now go in the oven until the bottom and edges are beginning to brown and the center is set. You should be able to insert a toothpick in the center and have it come out clean when they are done.

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You have 2 choices now: cover these in a delightful lemon glaze or spread on a wonderfully smooth lemon cream cheese frosting. I’ll include the recipe for both below. But you have to cover these with something; they won’t be very good and they will dry out terribly if you don’t. Despite being similar in texture, these are very different from brownies- you can’t just leave them plain.

Alas; I don’t have a money shot for these! They got taken on vacation with us and I never did get a picture. I do apologize for that! You’ll just have to give these amazing bars a try for yourself to see the finished product šŸ˜‰

 

The Recipe:

1 1/2 C All Purpose Flour

1 1/2 C Sugar (White, granulated)

1/2 t Salt

1 C (2 sticks) Butter, melted and cooled slightly

3 Eggs

1 t Vanilla

2 T Lemon Juice, freshly squeezed- NOT from a bottle

1 t Lemon Zest

 

The Method:

*Preheat the oven to 350 degrees.

*Generously butter the bottom and sides of a 13×9 inch pan. Flouring the pan as well is optional.

*In a small saucepan, melt the butter over low heat. Once completely melted, remove from the heat and let sit.

*Zest the lemon as fine as possible and set aside.

*Cut the lemon in half short-ways (around the equator) and squeeze well to get as much juice as possible. Set the juice aside.

*In a large bowl, combine the dry ingredients and mix well.

*In a small bowl, whisk together the wet ingredients; including 1 teaspoon (or roughly half) of the lemon zest.

*Mix the melted butter into the dry ingredients until mostly combined.

*Add the wet ingredients and mix until smooth.

*Pour the batter into the prepared pan and bake 30-40 minutes or until set.

*Remove from the oven and cool completely before glazing or frosting.

 

The Lemon Glaze- The Recipe:

1 C Powdered (Icing or Confectioner’s) Sugar

2 T Milk

1 T Lemon Juice

1 t Lemon Zest (or whatever is leftover from the bars)

The Method:

*In a bowl, add the wet ingredients to the powdered sugar and stir until completely smooth.

*Spread over completely cooled bars.

 

The Lemon Cream Cheese Frosting- The Recipe:

8 oz Cream Cheese, softened to room temp (any fat content you please)
1/2 C Butter, softened to room temp
1/2 Lb (1 C) Powdered Sugar (or more to suit your taste and texture preferences. More sugar=stiffer frosting)
1 T Lemon Juice (you should have some lemon juice leftover from the bars)
1 t Lemon Zest (or whatever is leftover from the bars)
The Method:
*In a stand mixer or with a hand held mixer beat cream cheese and butter until fluffy & lightened.
*Add lemon juice & zest and mix well.
*Gradually add the powdered sugar and mix very well.
*Spread over the top of the completely cooled bars.
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