Mark Ritter
TVWBB Member
Lemon Yellowies (instead of brownies or blondies)
Zest from 2 lemons (Depending on how deep your lemon love runs, you can use more or less lemon zest.)
1 1/2 cups granulated sugar
3 room temperature eggs
1/4 teaspoon almond extract
2 Tablespoons fresh lemon juice
1 1/2 cups all-purpose flour
1/2 teaspoon salt
1 cup (that's 2 sticks) unsalted butter, melted and slightly cooled
for the glaze
1 1/2 cups confectioners' sugar
1/4 cup fresh lemon juice
Zest from 1 lemon
Preheat oven to 325 degrees. Butter a 9x9 inch pan and line the bottom with parchment.
In a large mixing bowl, combine the lemon zest and granulated sugar. Use your fingertips to rub the lemon zest into the sugar until moist and fragrant; Set aside.
In separate, small bowl, combine the eggs, almond extract, and lemon juice. Whisk to combine; Set aside.
Add the flour, salt, and melted butter to the lemon/sugar mixture. Whisk until well combined. Add the egg mixture and mix until smooth.
Spread the batter into prepared pan.
Bake for approx. 35 - 40 minutes, or until the center is set and a toothpick inserted into the center comes out clean.
Remove the pan from the oven and place it on a cooling rack. Cool completely before removing from pan and adding the glaze.
For the glaze: In a medium-size bowl, combine the confectioners sugar, lemon juice, and lemon zest. Whisk until smooth. Pour the glaze over the cooled Yellowies. If needed use a small offset spatula to spread it around.
Best served at refrigerator temperature.