A lemon is an excellent source of vitamin C, but lemons begin to loose their vitamin power as soon as they are squeezed. There is a 20 percent loss of vitamin C after eight hours at room temperature and a 20 percent loss after eight hours in the refrigerator.
Frozen juice is a passable substitute for the real thing, but the bottled juice is not very close to the real thing at all. I have used bottled lemon juice in a pinch, but I try to keep fresh lemons on hand for all my recipes.
As warm weather approaches, lemon desserts seem to offer refreshment and I think you will like adding this recipe to your own collection.
Email me at brencook4u@aol.com.
Ingredients:
3/4 cup all purpose flour
1/4 tsp. baking powder
3/4 cup granulated sugar (I use organic sugar)
1/4 tsp. salt
1/2 cup butter, softened
2 large fresh eggs
2 Tbs. lemon zest
2 Tbs. lemon fresh squeezed lemon juice
INSTRUCTIONS:
1. Preheat oven to 350 degrees.
2. Grease an 8×8-inch baking dish with butter and set aside.
3. Zest and juice two lemons. Set aside.
4. In the bowl with paddle attachment, mix the flour, baking powder, sugar and salt, and then add the softened butter until combined.
5. In a separate bowl, whisk the eggs, lemon zest and lemon juice until combined.
6. Pour into the flour mixture and beat for 2 minutes at medium speed until smooth and creamy.
7. Pour into baking dish and bake for 20-25 minutes until slightly golden around edges. Do not overbake.
8. Allow to cool completely before glazing.
9. Sift the powdered sugar and whisk with lemon zest and juice.
10. Spread the glaze over brownies with an offset spatula and allow glaze to set. Cut into squares and enjoy.