Ingredients
- 0.5 cup unsalted butter, melted and slightly cooled (113 g)
- 1 cup granulated sugar (200 g)
- 2 large eggs, room temp
- 1 tsp vanilla extract
- 2 tbsp finely grated lemon zest (from 2–3 lemons)
- 3 tbsp fresh lemon juice
- 1 cup all-purpose flour (125 g)
- 1 tbsp cornstarch
- 0.5 tsp fine sea salt
- 1.5 cups powdered sugar (180 g)
- 2–3 tbsp fresh lemon juice, plus extra as needed
- extra lemon zest, for topping
Equipment
- 8×8-inch baking pan
- Parchment paper
- whisk
- zester
Method
- Heat oven to 350°F / 175°C. Line an 8×8-inch pan with parchment.
- Whisk melted butter and sugar for 60 seconds until glossy.
- Whisk in eggs one at a time, then vanilla, lemon zest, and lemon juice.
- Sift in flour, cornstarch, and salt; fold just until smooth.
- Spread batter in pan; bake 20–24 minutes until edges set and center is just barely jiggly.
- Cool 30 minutes in pan.
- Whisk powdered sugar with lemon juice to a pourable glaze; spread over warm bars. Top with extra zest.
- Set 20–30 minutes until glaze is firm, then lift out and slice into 16 bars.
Nutrition
Calories: 210kcalCarbohydrates: 30gProtein: 2gFat: 9gSaturated Fat: 5gMonounsaturated Fat: 2gCholesterol: 50mgSodium: 85mgPotassium: 40mgSugar: 25gVitamin A: 250IUVitamin C: 2mgCalcium: 10mgIron: 0.5mg
Notes
Double batch: 9×13 pan; bake 22–26 minutes. Add-ins: 1 Tbsp poppy seeds, or swirl ⅓ cup raspberry jam. Lighter option: Reduce base sugar to ¾ cup and glaze to 1 cup powdered sugar. Equipment: 8×8 pan, parchment, whisk, zester.
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