Lemon Swag

Lemon Swag

Another creation by my BFF Eric and me. We could not decide how to classify this.  It’s not exactly a cake, it isn’t really a cookie, and it’s not a pie even though it has a graham cracker crust.  So, it’s a Swag.  Rich, buttery, and tart.  Not a dessert for the faint-hearted.
Lemon Swag

Graham cracker crust:
1 stick melted Butter
1 package (1 sleeve) graham cracker crumbs
2 T. brown sugar

Bake at 350 degrees 15 min.

Zest 3-4 lemons
Juice 3-4 lemons

1 1/2 cup all-purpose flour
1 1/2 cup sugar
1/2 teaspoon salt
1 t. baking powder
1 cup (2 sticks) butter, softened
5 large eggs
4 T. lemon zest
4 tablespoons lemon juice

Tart Lemon Glaze:
2 1/2 cup powdered sugar
6 tablespoons lemon juice
3 T. lemon zest

Preheat oven to 350°F. Butter a 9X13-inch baking dish.

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 and a toothpick inserted into the center of the brownies comes out clean. Allow to cool completely before glazing. Do not overbake, or the bars will be dry.

When brownies are cooled completely, make the glaze…sift the powdered sugar, add lemon zest and juice, and whisk together all three ingredients. Poke holes all over top of cake with toothpick. Spread 1/2 the glaze over the brownies with a rubber spatula. Let glaze set. Spread the remaining glaze over the bars, and let it set. Cut into squares, and serve!


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