These were just a little too sweet for my personal preference. I halved the icing and still only used half of that. Next time I will skip the icing completely. I wish I could figure out a way to make these a little bit more cake-like...but still a brownie. Any suggestions? I will definately make these again...but I'm going to play with it a little bit. I'll let you know how it goes! Thanks! UPDATE: I made these again today with a few variations...First I added about 2 Tbls. of flour and 2 Tbls. water to the mixture, and skipped the glaze altogher. They turned out PERFECT! I baked them the full 30 minutes...and they were just pure lemon bliss! Thanks again!
These are great and sooooo easy! My 11 yo daughter whipped these up herself and everyone loved them. Instead of using the glaze as listed, we decided to do something different because of the various comments. We took about 1/4 cup of confectioners' sugar mixed with some milk and lemon extract and made a fairly thick glaze; then drizzled over the top of the brownies. It was the perfect touch. Thanks for sharing this lemon-lovers dream! P.S. We used lemon-lime jello and it turned out great.
I didn't use the glaze, instead I frosted with a lemon cream cheese frosting. Probably would reduce the cooking time by a few minutes as mine were pretty dry, clearly a glaze would have helped with that! A good idea and I'd make again.
For lemony-ness, this is wonderful. I made these straight from the recipe, and though I had read the comments from other reviewers about it being too sweet, I didn't want to vary it my first time. They were too sweet, even with the tang of lemon, and I must not have cooked them quite long enough, as they were so mushy, even the 2nd day when I sliced them and removed them from the pan. I had very few true squares, lol! I would make these again, but cook at least the full 30 min. and skip or halve the icing.
easy and lemony...mmmm!
I seldom even think of using boxed mixes for anything. But, one day when I was having a "lemon attack" I recalled I had filed this recipe. It is SO RIGHT ON! I used ONLY freshly squeezed lemon juice. I would like to have a little less "cake" texture, so next time I will eliminate a few TBSPs of the mix and up the lemon juice by a few TBSPs an add a TBSP of butter. My neighbor loved 'em as much as I did.! They freeze well, too! (I did reduce the icing sugar to 3/4C.)
I'm not a huge fan of lemon bars, but this was a great recipe for simplifying them. Flavor was right on!
If you have a sweet tooth, you will love these. I bought yellow cake by mistake, and just added a little lemon extract plus some fresh lemon zest to the batter. Then, I found that I had no confectioners' sugar. So I made a simple syrup of 1/2 cup water and 1/2 cup sugar, and squeezed in half a lemon. I used probably a little more than half of this solution. This kept a firmer texture than some others have reported, but still quite moist and lemony. I made this for a monthly birthday potluck, so cut them up into small squares - wish I did have a little powdered sugar to dust, but they still look mighty good.
"Pucker!"These were very lemoney!I made them for our Super Bowl party and everyone really liked them.I just sprinkled powdered sugar on top and skipped the lemon juice.Thanks for sharing!