Lemon Blondies

My Relief Society President actually shared this recipe on facebook this morning and it sounded perfect for us since the seasonal produce at our Bishop's Storehouse this past week was cantaloupes, tangelos, and lemons.  I used 3 lemons in this recipe to have enough zest, I will freeze the left over lemon juice.

Lemon Blondies (actually of a different name, from here: BeckyCharms & Co: Luscious Lemon Brownies)

3/4 cup white flour
3/4 cup granulated sugar
1/4 teaspoons salt
1/2 cup butter, softened
2 large eggs,
2 tablespoons lemon zest
2 tablespoons lemon juice

Preheat oven to 350°F. Grease/Spray an 8-by-8-inch baking dish with butter and set aside. 

In the bowl of an electric mixture fitted with the paddle attachment, beat the flour, sugar, salt, and softened butter until combined. (obviously you can use a hand mixer if that is what you have)

In a separate bowl, whisk together the eggs, lemon zest, and lemon juice until combined. Pour into the flour mixture and beat at medium speed until smooth and creamy, about 2 minutes. 

Pour into baking dish and bake for 23-25 minutes, or until just starting to turn golden around the edges and a toothpick inserted into the center of the brownies comes out clean. Allow to cool completely before glazing.  Do not overbake, or the bars will be dry. {even with the yummy glaze}

When brownies are cooled completely, make the glaze...

1 rounded cup powdered sugar

4 tablespoons lemon juice

8 teaspoons lemon zest

sift the powdered sugar, add lemon zest and juice, and whisk together all three ingredients. Spread 1/2 the glaze over the brownies with a rubber spatula.  Let glaze set.  Spread the remaining glaze over the bars, and let it set.  This glaze does not harden like most.  Cut into bars, and serve!