Much easier to make than a lemon pie, these squares whip up in no time. And there’s no finicky crust to deal with. The biggest problem that you can’t keep them around. Or maybe it’s just me. I had an unfortunate evening eating the whole pan. Myself. (Not that there’s anything wrong with that.)
I hope you enjoy them as much as I do.Print
3/4 cup flour
3/4 cup sugar
1/4 teaspoon salt
1/2 cup lactose-free butter, soft
juice from 1/2 lemon
zest from 1/2 lemon
1/2C icing sugar
1 T lemon juice
additional lemon zest
Combine the dry ingredients in a large bowl.
Mix the softened lactose-free butter into the dry ingredients (flour, sugar and salt).
In another bowl, whisk the lemon juice, lemon zest and eggs together until foamy.
Add the lemon and egg mixture to the larger bowl of dry ingredients (flour, sugar and salt) and mix well.
Pour into a greased 8X8 brownie pan.
Bake at 350 for 25-28 minutes.
Meanwhile, stir together the glaze ingredients.
Remove from the pan and let cool.
Drizzle the glaze over the top.
I usually line the pan with parchment paper.