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Receta Lemon Pastry Squares (a.k.a Lemon Brownies) - a new take on Lemon Bars!
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 Double the recipe and bake in a 9 x 13-inch pan. Bake until edges BEGIN to turn golden brown (top will still be pale yellow.) |
 When cooled COMPLETELY apply glaze and allow to set firmly before cutting. |
 Pastry, bars, cake, brownies....whatever you want to call them, they are scrumptious! |
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This recipe has been circulating around the Internet as “Lemon Brownies”, but I think it deserves a more descriptive name. These treats are a delicacy and are more “dainty” than brownies. They have no chocolate, are not brown, and NOT as sweet nor have the moist gooey texture of lemon bars. They do have aspects of many sweet treats, including pastries, petit fours, and pound cake. I think you will love the texture and the burst of citrus in these pretty little bars. Everywhere they go they receive accolades galore!
Ingredientes
- BATTER:
- 3/4 cup all-purpose flour
- 3/4 cup granulated sugar
- 1/4 teaspoon salt
- 1/2 cup butter (1 stick), softened
- 2 large eggs
- 1 tablespoon lemon zest
- 2 tablespoons lemon juice
- GLAZE:
- 1/2 cup powdered sugar
- 1 tablespoon lemon juice
- 2 teaspoons lemon zest
Direcciones
- Preheat oven to 350 degrees F. Spray an 8 x 8- inch baking pan. Zest, then juice, 2 large lemons (or whatever size and quantity yields sufficient amounts for batter and glaze; set aside.)
- BATTER:
- Beat the flour, granulated sugar, salt, and softened butter together with electric mixer until combined.
- In separate bowl whisk together eggs, lemon zest and juice until well mixed. Pour egg mixture into flour mixture and beat at medium speed until smooth and creamy, about 2 minutes.
- Pour into prepared baking pan and bake for 25 minutes, or until it just begins to turn golden brown around edges and a toothpick inserted in center comes out clean. (Note: Top of pastry will still be pale yellow and not have browned.) Remove from oven and cool in pan on wire rack until completely cool.
- GLAZE:
- Whisk the 3 glaze ingredients together until smooth. Spread over cooled pastry and allow glaze to set and become entirely firm before attempting to cut and serve.
- YIELD: 16 2x2-inch squares
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 35g | |
| Recipe makes 16 servings | |
| Calories 133 | |
| Calories from Fat 57 | 43% |
| Total Fat 6.43g | 8% |
| Saturated Fat 3.85g | 15% |
| Trans Fat 0.0g | |
| Cholesterol 41mg | 14% |
| Sodium 86mg | 4% |
| Potassium 21mg | 1% |
| Total Carbs 17.98g | 5% |
| Dietary Fiber 0.2g | 1% |
| Sugars 13.2g | 9% |
| Protein 1.46g | 2% |
Evaluaciones
02 de Mayo de 2013
Very pretty! Thanks for sharing!Yo he cocinado/probado esta receta
14 de Mayo de 2013
I didn't have any baking spray so I used butter in the pan and it turned out fine will definitely make this againYo he cocinado/probado esta recetaEsta es una variación
24 de Mayo de 2013
I made this dessert for my brothers b-day. It was a great hit with the guests that tried it. My bro especially so. I will use this recipe again. Thanks!Yo he cocinado/probado esta receta
11 de Febrero de 2015
Big hit! So much more lemon flavor that the gooey lemon bars. Make a double recipe or you'll be sorry.Yo he cocinado/probado esta receta
Comentarios
- 18 de Febrero de 2014O my gosh, I love all of your recipes I have read. Can't wait to try some!!!
- 21 de Julio de 2013This my go to dessert for the Seniors I cook for they love this with fresh raspberries!
10 de Mayo de 2013My kid likes pastries so I try to learn different types of it. This looks good.
