I always store bars and brownies in the fridge, and with these it's absolutely essential. On the counter, chewy becomes gluey and tart turns brassy. Trust me: Keep them cold.
1 stick of unsalted butter
1 cup of sugar
1 whole egg, plus 2 yolks
1/4 teaspoon salt
juice and zest of one lemon
3/4 cup all-purpose flour
Preheat your oven to 350 (325 convection) and line an 8x8" pan with foil. Microwave the butter in a glass bowl. You will know it's melted when you hear it pop and splatter everywhere. (Or perhaps you have learned not to wander off mid-recipe?) Stir in the sugar, then the eggs and salt. Work in the juice and zest, and finish up with the the flour. Spray the foil with baking spray and smooth the batter out evenly, making sure to push it into the corners of the pan. Bake for about 35 minutes, depending on your oven and how firm you like your cookies. I like mine very chewy, so I left them in for 45 minutes. You've eaten a brownie before - you don't need me to tell you how you like 'em!
Rest on the counter until the pan is cool enough to refrigerate for an hour.
Juice and zest of one lemon
1 1/2 - 2 cups powdered sugar
1/4 teaspoon vegetable oil or butter
My husband and I loved the glaze made with lemon juice only. But, I do admit that the kids thought it was inedibly sour. So, depending on your palate, you may want to swap out an equal volume of water for half the lemon juice. Either way, just whisk the sugar into the liquid a 1/4 cup at a time until you reach the consistency of honey in wintertime. Add the oil and then spread a smooth layer over the cooled bars.
Chill for another hour before slicing. Seriously, don't skip this step. Warm bars don't slice; they smush. I cut mine into 24 narrow fingers (8x3), since the glaze is pretty strong. You'll eat more than that, but in small bites.
These come together in no time flat, are delicious with lime or orange, and taste like summer. Enjoy!