Try this Lemon Brownies recipe, or contribute your own.
- Carbohydrate 15.8212090311953 g
- Cholesterol 121.113888923437 mg
- Fat 12.4422611241478 g
- Fiber 0.0960833362661024 g
- Protein 2.93689583348027 g
- Saturated Fat 7.16750223047717 g
- Serving Size 1 1 large bars or 18 small (69g)
- Sodium 4754.83966623815 mg
- Sugar 15.7251256949292 g
- Trans Fat 1.087526667579 g
- Calories 182 calories
Step-by-step
- Preheat the oven to 350.
- Prepare an 8 x 8 pan by spraying with cooking spray or lining with foil, and set aside.
- In a large bowl or the bowl of a stand mixer, beat together the butter, sugar, and lemon zest until light and fluffy.
- Add the eggs one at a time, mixing well after each addition, then add the lemon juice.
- Add the flour and salt, and mix until just combined.
- Scoop the batter into the prepared pan and smooth into an even layer.
- Bake 20-25 minutes, or until a toothpick inserted into the brownies comes out clean.
- Let cool 10-15 minutes.
- To make the glaze, whisk together the powdered sugar, lemon juice, and lemon zest, then pour over the brownies, spreading evenly to coat.
- Let cool completely before slicing and serving.
Unlike chocolate brownies, which rely on melted fats and cocoa solids for structure, lemon bars are built on a chemical foundation of creamed butter and eggs that require careful air incorporation. Bakers frequently stumble when translating standard bar techniques to citrus-based pastry. Proper execution demands attention to fat temperature and mixing friction.
- Cream the salted butter and granulated sugar at medium-high speed for a full three minutes until the mixture turns pale and increases in volume, which traps the air needed to lift the dense flour and baking powder matrix.
- Incorporate whole eggs one at a time to maintain the emulsion; adding them simultaneously drops the fat temperature and causes the mixture to curdle.
- Stop the mixer the exact second the flour disappears into the wet ingredients to prevent gluten strands from developing into a chewy, tough texture.
- Cool the baked base for exactly ten to fifteen minutes before pouring the powdered sugar and citrus glaze; applying glaze to a piping hot crust liquefies the sugar coating, while a completely cold surface prevents smooth spreading.
Pairing these citrus squares with a bitter black coffee or an unsweetened Earl Grey tea balances the sharp citric acid and high sugar content on the palate. Store leftover portions in an airtight container at room temperature for up to two days before refrigeration becomes necessary.
