Best Lemonies
Delightful lemonies with a soft, buttery texture topped with a zesty glaze, perfect for any occasion.
Ingredients
Main Ingredients
- 215 g unsalted butter, softened Make sure it's softened for better mixing.
- 180 g granulated sugar Scant 1 cup.
- 1 large egg Plus 1 extra egg yolk.
- 60 ml freshly squeezed lemon juice For the batter.
- 300 g plain (all-purpose) flour Should be sifted before adding.
- ½ tsp baking powder
- ½ tsp salt
- 1 lemon finely grated zest of
Glaze Ingredients
- 250 g icing (powdered) sugar For the glaze.
- 5-6 tbsp lemon juice Adjust for desired consistency.
Instructions
Preparation
- Preheat the oven to 170°C (150°C fan)/340°F/Gas mark 3½. Line a 20cm (8in) square baking tin with nonstick baking paper.
- In a large bowl, beat the softened butter and sugar until pale and fluffy.
- Mix in the egg, extra yolk, and lemon juice until just combined.
- Sift in the flour, baking powder, and salt, then gently fold everything together. Stir in the lemon zest.
- Transfer the batter to the prepared tin and spread it evenly into the corners.
Baking
- Bake for 30–35 minutes, until the surface is lightly golden and slightly crisp.
- While it bakes, prepare the glaze by stirring the icing sugar with 5–6 tablespoons lemon juice until smooth.
- Once baked, pour the glaze over the hot lemonies straight away.
Serving
- Leave it in the tin until fully cooled. Slice into 16 squares and serve.
- Store in an airtight container for up to 5 days.
Notes
Best enjoyed slightly warm. Consider garnishing with lemon zest or mint leaves.