I found this recipe on Pinterest and immediately added it to my “favourite sweets” repertoire.
It’s so light and moist, the best lemon slice I’ve ever tasted.
You can adjust the lemon glaze to your liking, just keep tasting it while adding sugar.
The slice ended up only about 3/4 of an inch thick, so it’s a pretty little morsel.
Note: the following measurements are US units, make sure you convert them if you need to
3/4 cup all-purpose flour
3/4 cup granulated sugar
1/4 teaspoon salt
1/2 cup (1 stick / 115 g) unsalted butter, softened
2 large eggs
2 tablespoons lemon zest
2 tablespoons lemon juice
Tart Lemon Glaze
1 rounded cup powdered sugar
4 tablespoon lemon juice
8 teaspoons lemon zest
Preheat oven to 350°F /180°C . Grease/Spray an 8-by-8-inch baking dish with butter/cooking spray and set aside.
Zest and juice two small/large lemons; set aside.
In the bowl of an electric mixture fitted with the paddle attachment, beat the flour, sugar, salt, and softened butter until combined.
In a separate bowl, whisk together the eggs, lemon zest, and lemon juice until combined. Pour into the flour mixture and beat at medium speed until smooth and creamy, about 2 minutes.
Pour into baking dish and bake for 23-25 minutes, or until just starting to turn golden around the edges and a toothpick inserted into the center comes out clean. Allow to cool completely before glazing.
Do not overbake, or the bars will be dry.
When the slice is cooled completely, make the glaze…sift the powdered sugar, add lemon zest and juice, and whisk together all three ingredients. Spread half the glaze over the slice with a rubber spatula.
Let glaze set. Don’t rush, leave it until the glaze goes opaque.
Spread the remaining glaze over the top, and let it set again. This glaze does not harden like most.
Cut into bars, and serve!