- 1/2 c salted unsalted butter, softened
- 3/4 c flour
- 2 large eggs
- 2 Tbsp lemon zest, grated
- 2 Tbsp lemon juice, fresh
- 3/4 c granulated sugar
- 1/4 tsp sea salt
- 4 Tbsp lemon juice, fresh
- 8 tsp lemon zest, grated
- 1 c powdered sugar (rounded cup)
Tart Lemon Glaze:
1Preheat the oven to 350 degrees. Grease an 8×8 inch baking dish with butter and set aside. Zest and juice two lemons and set aside.
2In the bowl of an electric mixture fitted with the paddle attachment, beat the flour, sugar, salt, and softened butter until combined.
3In 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.
4Pour into baking dish and bake for 23-25 mins, should turn golden around the edges. Allow to cool completely before glazing. Do not overbake, or the bars will dry.
5Filter the powdered sugar and whisk with lemon zest and juice. Spread 1/2 the glaze over the brownies with a rubber spatula and let glaze set.
6Spread 1/2 the glaze over the bars, and let it set (not harden like most). Cut into bars and serve.