Recipes

[FunkyHulaGirl]

Sidsmom, there are different - they're a brownie-like texture through and through; they don't have the lemon filling that lemon squares do. These are good if you want to mail them to someone, since regular lemons squares wouldn't hold up.

[Marienkaefer2]

I made these today for my mom. We both liked them, even better than traditional lemon bars.

I made them with gluten free flour instead of regular flour...My mom has Celiac. They came out perfect!

[FunkyHulaGirl]

On 4/27/2014 Marienkaefer2 said:

I made these today for my mom. We both liked them, even better than traditional lemon bars.

I made them with gluten free flour instead of regular flour...My mom has Celiac. They came out perfect!

Thanks for sharing that - I have a cousin who can't eat gluten and send her stuff from time to time. What brand of gluten-free flour did you use, and did you make any other changes?

[Marienkaefer2]

On 4/27/2014 FunkyHulaGirl said:

On 4/27/2014 Marienkaefer2 said:

I made these today for my mom. We both liked them, even better than traditional lemon bars.

I made them with gluten free flour instead of regular flour...My mom has Celiac. They came out perfect!

Thanks for sharing that - I have a cousin who can't eat gluten and send her stuff from time to time. What brand of gluten-free flour did you use, and did you make any other changes?

I didn't make any other changes, just the flour.

This time I used a gluten free flour that I buy in bulk at my local food co op...It's a flour blend that you simply substitute in any recipe.

But I have used others as a substitute in recipes and had success. One is Bob's Red Mill All Purpose Gluten Free Baking Flour. Really good.

I've also used Pamela' s gluten free pancake and waffle mix...Yes, I've used it in place of regular flour for different cakes, and I've had good luck with it! I've used it for pineapple cake and apple cake, and banana bread.

I haven't tried it with cookies yet.

For all these I just replace the regular flour with the gluten free..No other changes. So far, so good.

If you have a store near you that sells bulk flours, maybe they have a gluten free one you could try as well.

In any of the items,including these lemon bars...you can not tell the difference! They've come a long way with these flours.

[nomar]

Be still my heart....lemon desserts are my favorite. Gotta try these and real soon. Friends sent us lemons from their tree in Ca. and they are gigantic. All we get in the midwest are little ones. So I have been looking for lemon recipes that are different. Thanks for this great sounding one.

[KYToby]

I made this Sunday for my roommate's post-marathon treat. I doubled the recipe, baking the brownies in a 9"x13" pan and added about 1/2 tsp of lemon extract to "punch up" the flavoring. I also had to add about 8 minutes to the baking time.

We were happy with the results, but I think there could be improvements. First, I think they are better after cooling completely and even sitting for a day. I do I think the texture was a bit too dense for my preferences.

The next time, I think I will double the recipe again, and then double the lemon zest and juice (so utilizing a total of four lemons -- two in the batter and two in the glaze); I think I will also add about a tsp of baking soda to lighten the batter.

[tiamaria]

Oh boy Funky......good thing there is no picture to make me want these even more or I would have to run to the supermarket for lemons in this pouring NJ rain!!!! Cannot wait to try and just added lemons to my shopping list so I can make these over the weekend. I will probably eat a little of the glaze with a spoon.....

[lork]

On 4/26/2014 FunkyHulaGirl said:

Lemon Brownies
(Created by The Baker Upstairs)



Ingredients

for the brownies:
1/2 cup butter, softened
3/4 cup sugar
zest of 1/2 lemon
2 large eggs
1 tablespoon fresh lemon juice
3/4 cup flour
1/4 teaspoon salt
for the glaze:
1/2 cup powdered sugar
1 tablespoon fresh lemon juice
zest of 1/2 lemon

Instructions

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.

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Made a (2 qt square Temptations) pan of these this afternoon. . .took them to a church dinner tonight. . .NOT A CRUMB LEFT! They were just delicious (I managed to snag one) and looked picture perfect. Thank you for sharing such a quick/easy/delectable cookie! This may very well be my personal favorite "new recipe for 2014".

[ennui1]

On 4/26/2014 sidsmom said:

I used to make these a million yrs ago....but we called them ""Lemon Squares"".

We called them Lemon Bars.

There's nothing in the recipe that's brown ... ""brownie"" implies chocolate.

[CinNC]

These looked so good that I went out to buy the ingredients but got lazy and bought a box of Krustz Lemon Bars instead. LOL