Ingredients
Scale
- 2 cups All-purpose flour
- 3/4 cup Granulated sugar
- 1/2 cup Unsalted butter, cold and cubed
- 1 tablespoon Lemon zest (about 2 large lemons)
- 3 tablespoons Fresh lemon juice
- 1 teaspoon Baking powder
- 1/2 teaspoon Salt
- 1 Large egg
- 1/4 cup Heavy cream
- For the Glaze:
- 1 cup Powdered sugar
- 2 tablespoons Fresh lemon juice
- 1/2 teaspoon Lemon zest
Instructions
- Preheat your oven to 350°F (175°C). Line an 8×8-inch baking pan with parchment paper, leaving a slight overhang on the sides for easy removal later. In a large mixing bowl, whisk together the flour, sugar, baking powder, salt, and lemon zest until well combined.
- Add the cold, cubed butter to the dry ingredients. Use a pastry cutter or your clean fingertips to work the butter into the flour until it resembles coarse crumbs. In a separate small bowl, whisk the egg, heavy cream, and 3 tablespoons of lemon juice. Pour the wet mixture into the dry ingredients and fold gently with a spatula just until a thick, tacky dough forms. Do not overmix.
- Transfer the dough into the prepared pan. Use a lightly floured hand or an offset spatula to press it into an even layer. Bake for 22 to 25 minutes, or until the edges are a light golden brown and the center is set. Remove from the oven and let the bars cool completely in the pan on a wire rack.
- While the bars cool, whisk together the powdered sugar, remaining lemon juice, and zest in a small bowl until smooth. Once the bars are cool to the touch, pour the glaze over the top and spread it evenly. Allow the glaze to set for about 20 minutes before lifting the parchment paper out and slicing into 16 squares.
- Cook Time: 40 minutes