Linked at Wined Down Wednesday at Dizzy Busy and Hungry
Linked at Hearth and Soul Hop at The 21st Century Housewife
Shared at the Weekend Social thrown by Kitchen Dreaming and The McCallum’s Shamrock Patch
- 1 stick unsalted butter, softened
- 3/4 cup sugar
- 3/4 cup flour
- 1/4 teaspoon salt
- 2 eggs
- 2 Tablespoons lemon zest
- 2 Tablespoons lemon juice
- (recipe will take the zest of 3 medium sized lemons and the juice of 1 1/2 of them)
- For the Glaze:
- 4 Tablespoons lemon juice
- 8 teaspoons lemon zest
- 1 1/2 cups powdered sugar
Preheat oven to 350 degrees and grease an 8×8 baking dish with butter.
Zest and juice lemons and set aside.
In a small bowl whisk together eggs, zest and juice, set aside.
In your mixer, cream butter with sugar, flour and salt. Add the egg mixture.
Beat on medium speed for 2 minutes and spread into prepared pan.
Bake for 20-25 minutes, or until edges are golden brown. Do not over bake, or bars will be dry.
For the Glaze:
Whisk together and spread on bars. Place in the refrigerator to set.
Cut to serve. Store in the refrigerator.
Amount Per Serving: Calories: 2746 Total Fat: 103g Saturated Fat: 60g Trans Fat: 0g Unsaturated Fat: 36g Cholesterol: 615mg Sodium: 863mg Carbohydrates: 451g Fiber: 13g Sugar: 349g Protein: 27g