Saturday, April 7, 2012


Happy Easter everyone! I was lucky enough to get out of Dallas for a night and head out to Possum Kingdom which is about 2 hours away. It was great to get out for some fresh air and no concrete. Since we still have a few weeks before the hellish Dallas summer begins everything is still green and pretty. So with the nice green drive and the fact that Easter is tomorrow I decided to make some Lemonies.

Lemonies are basically brownies and lemon squares combined. I got this recipe from Tates Bake Shop in Southampton, NY. I grew up eating Tates chocolate chip cookies - (some of the worlds best) from my Mom's store. I have since moved away and now I get the Tates newsletter each month which features a recipe from the shop. This month it was lemonies, perfect for easter or just a light sweet dessert for a girls lunch or anything else like that. I hope you guys like them...

  • 1 1/2 cup all-purpose flour
  • 3/4 teaspoon salt
  • 1/4 teaspoon baking soda
  • 1 cup salted, softened butter
  • 1 cup sugar
  • 4 eggs, room temperature
  • 1/2 cup fresh lemon juice
  • Zest of one lemon


  • 1 cup confectioner's sugar
  • 2 tablespoons fresh lemon juice
  • Zest of one lemon


Preheat oven to 350 degrees. Line a 9-inch square pan with parchment paper or wax paper. Spray sides with pan spray. Set aside.

In a small bowl, mix flour, salt and baking soda. Set aside.

Cream the butter and sugar until light and fluffy, about 3 minutes. Add eggs and mix until fully combined.

Scrape down the bowl, mix again.

Add lemon juice and zest. Mix until blended.

Add flour mixture and mix until fully blended, scraping down bowl and mixing again until batter is smooth.

Spoon batter into prepared pan and spread evenly.

Bake for 30 minutes or until firm to the touch. They will not brown.

While the lemonies are cooling, make the glaze.

In a small bowl, mix confectioner's sugar and lemon juice together. Stir in zest.

When the lemonies are cool, remove them from pan, peel off the wax paper or parchment from the bottom and turn them back over onto a cutting board.

Spread the glaze evenly over the top. Let glaze set, about 1 hour, then cut into squares.

Yield: Makes 16 squares.

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