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Wonderful!! I made a double batch of these sweeties for a Mother's Day brunch. Had never tried them before - they were a definite hit!! Not only were people scarfing them up at the brunch, they were taking them home wrapped in napkins.<br/><br/>Really tart with a wonderful sweetness. I much prefer them to the ordinary lemon bars.<br/><br/>I'm so glad you posted this recipe. I saw it originally on Facebook but could not get it to print out in it's entirety.
DELICIOUS! Moist, dense, soft, sweet, and super lemony. However, I feel that the recipe alone doesn't make enough or rise enough. Mine came out pretty then but just as they should flavor and texture wise. I would make again for sure but double the recipe. Mine were done in like 15 minutes no joke. I think it's bc the lemon juice started cooking the eggs(weird). Batter looked very curdled and separated but brownies still came out fine. I followed the directions completely and I have my own dessert business. I don't agree with the way and order the ingredients were mixed together bc it caused cooked eggs and curdling. I'll stick with creaming the butter and sugar together, then the eggs, etc like usual..not the method stated in the instructions. Lovely recipe though, thank you.
These are really good and very lemony. Be careful with cooking them, however. If cooked too long, they are dry, but if not cooked long enough, you just have a gooey mess.
Has anyone tried doubling this recipe and baking a bit longer? These are very, very thin. If I had given it any thought I would have realized from the list of ingredients it wasn't going to be much batter for an 8 x 8 pan. I just took them out of the oven and they haven't even cooled enough to glaze, but I'm disappointed already. Don't call them "brownies" if they're not going to look like brownies.
Super puckery and refreshingly delicious.
My wife's a diabetic and she saw this posted on Facebook and wanted them. I cannot bake but as a surprise, thought I'd give it a try. First let me say, everything I used was organic. I followed the recipe for the most part except I used a lot more lemon juice since I had farm fresh lemons. All together, about three lemons lightly squeezed. If you have never had organic or farm fresh lemons, their sweet enough to eat by themselves, still tart but not like the lemons you buy in the stores. I added a splash of vanilla extract to the flour/sugar batter and in the glaze, substituted the powdered sugar with light brown Agave Nectar. I was a little concerned about it being to watery but it ended up being fine. The flavor and texture was a hit with the wife and me. Loved it! Thanks for the recipe.
I added a bit of vanilla and lemon extracts, and stirred in some white chocolate chips! I cooked it in a glass pan, so they didn't take as long to cook. They where done at 23 minutes. Awesome recipe!
These brownies are fabulous! I love lemon desserts and this really hit the spot. I made them twice in one week because I couldn't get them out of my head after the first pan was gone. The glaze came out way too thin for me. The second time I made them I used only 3 Tbsp. of lemon juice and a heaping cup of powdered sugar and it was much better. I also omitted the zest in the glaze, but that was just because I got tired of zesting. Will definitely be making these many more times!!
A great summertime recipe-ok anytime recipe. Everyone loved these. I only had two lemons to use so I did not have the correct amounts listed for the icing or the brownie but they were still very lemony. Will be a go to recipe.
These are so delicious! Love the lemon zing! I put mine on for 20 mins and they were perfect! Only makes 12 small bars, only good for a small morning tea, but really quick to make!