Elder son has a Meyer lemon tree, so I wanted to make a lemon version of a brownie. They were great. My husband won second place in a baking contest with them. (He felt the first place winner was rigged.) It works with oranges, too.
The original recipe is from iheartnaptime.net
1 stick butter, softened (recipe calls for salted, I used unsalted with no issues)
3/4 c. granulated sugar
zest of 1 lemon
2 large eggs
1 T fresh lemon juice
3/4 c. all-purpose flour
1/2 t baking powder
for Glaze:
3/4 c. powdered sugar
1 1/2 T fresh lemon juice
zest of 1/2 lemon
Preheat the oven to 350. Lightly spray an 8x8 pan with cooking spray, line it with parchment, spray the parchment. In a large bowl with mixer, beat together butter, sugar and lemon zest until light and fluffy. Add the eggs one at a time, mixing well after each addition. Then mix in lemon juice. Add flour and baking powder and mix until combined.
Pour into pan and smooth into an even layer. (Batter is thick, I had trouble with this. The softer your butter, the smoother it will be.) Bake 20-25 minutes, until an inserted toothpick comes out clean. Let cool. For glaze whisk together the powdered sugar, lemon juice and zest, them pour over the top, spreading evenly to coat. Cool completely before slicing into 12 or 16 pieces.
(Because my top was so lumpy, I flipped it over and glazed the underside. It was more porous, so the glaze soaked in more. My husband really liked it this way, and made his prize-winning batch the same way.)
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