LEMON LEMONIES


This fast, easy, no-mixer recipe is perfect for lemon lovers because the bars are packed with bold lemon flavor. They’re the lemon equivalent of moist, fudgy brownies with zero traces of cakiness. They’re tooth-sinkingly dense with subtle buttery undertones like blondies have. The bars themselves are not super lemony thanks to melted white chocolate in the batter, but the glaze is. Dial back the overall lemon intensity of the dessert by halving the glaze recipe, and drizzling it on rather than covering the entire surface. As the glaze sets up and seeps into the bars, it makes them even moister, softer, and more lemony. The boldly tart-yet-sweet element, combined with the thick, dense, chewy texture makes the lemonies richly satisfying.

 YIELD: one 8x8-inch pan, 9 generous pieces
PREP TIME: 15 minutes
COOK TIME: about 27 to 28 minutes
TOTAL TIME: about 3 hours, for cooling & glaze setting up

 INGREDIENTS:

 Bars
  • 3/4 cup white chocolate chips
  • 1/2 cup unsalted butter (1 stick), melted
  • 2 large eggs
  • 3/4 cup granulated sugar
  • 1/4 cup lemon juice
  • 1 3/4 cups all-purpose flour
  • pinch salt, optional and to taste
Glaze
  • 2 cups confectioners' sugar
  • about 1/3 cup lemon juice, or as necessary for consistency
  • about 1 tablespoon lemon zest, or to taste









DIRECTIONS:

 Preheat oven to 350F. Line an 8-by-8-inch baking pan with aluminum foil, spray with cooking spray; set aside.

 Bars -  In a large, microwave-safe bowl add the white chocolate, butter, and heat to melt, about 2 minutes on high power. Stop to check and stir after 1 minute, and then heat in 20-second bursts, stopping to stir after each burst, until mixture can be stirred smooth. White chocolate is very prone to scorching and seizing up, so watch it carefully and don't overheat.

 Wait momentarily before adding the eggs so you don't scramble them. Add the eggs, granulated sugar, lemon juice, and whisk until combined.

 Add the flour, optional salt, and stir until just combined; don't overmix.

 Turn batter out into prepared pan, smoothing the top lightly with a spatula.

 Bake for about 27 to 28 minutes, or until a toothpick inserted in the center comes out mostly clean, or with a few moist crumbs, but no batter; set aside and make the glaze.

 Glaze - In a medium bowl, add 2 cup confectioners' sugar, 1/3 cup lemon juice, and whisk until smooth. As necessary, add additional lemon juice (or sugar) to reach desired glaze consistency. I used slightly over 1/3 cup lemon juice. Glaze should be fairly thin and easily pourable.

 Evenly pour glaze over bars, smoothing it lightly with a spatula if necessary, but glaze will likely just slide into place.

 Evenly sprinkle with lemon zest.

 Allow bars to cool in pan uncovered for at least 2 to 3 hours, (or overnight and cover with a sheet of foil) before slicing and serving so glaze can set up. Bars will keep airtight at room temperature for up to 1 week, or in the freezer for up to 6 months.

 Recipe from Averie Cooks.
by:averiecooks.com

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