3/4 cup flour
3/4 cup sugar
1/4 teas salt
1 stick (1/2 cup) unsalted butter, softened
2 large eggs
2 tables lemon zest
2 tables lemon juice
For the Tart Lemon Glaze
4 tables lemon juice
8 teas lemon zest
1 cup powdered sugar
Preheat oven to 350. Grease and flour an 8×8″ baking dish with Pam and set aside.
Zest and juice two lemons and set aside.
In the bowl of mixer beat the flour, sugar, salt and softened butter until combined.
In a separate bowl, whisk together the eggs, lemon zest, lemon juice until combined. Pour it into the flour mixture and beat for 2 min at medium speed until smooth and creamy.
Pour into baking dish and bake for 23 min, should turn golden around the edges.
Allow to cool completely before frosting with glaze.
Mix the powdered sugar with the lemon juice and zest until smooth. Spread the glaze over he brownies with a rubber spatula and let glaze set before cutting.