Here’s a quick & easy recipe with a bright lemon punch (scroll down for gluten-free adjustments and a delicious cinnamon-almond version):
Preheat oven to 350, line an 8×8 baking pan with foil, & spray with cooking oil.
Cream l stick unsalted butter with l cup sugar
Add 2 eggs, beating well
Add 1 Tbsp fresh lemon juice & zest from half a lemon
Add 1/4 tsp salt, 1/2 cup flour,* 1/2 cup almond meal.
*For gluten-free, substitute Bob’s Red Mill 1 to 1 Baking Mix for the flour.
Bake for 25 minutes until slightly browned. Remove from oven and glaze with:
1/2 cup confectioners sugar mixed with 1 Tbsp lemon juice & zest from half a lemon.
Cool completely, remove from pan, & cut into squares. Serve with a cup of tea, then make another batch – they won’t last long!! p.s. I like to use organic lemons
CINNAMON/ALMOND VARIATION: Same as above except add 1/4 tsp cinnamon, 1/4 tsp almond extract, and 1/2 tsp baking powder to batter. Sprinkle top with sliced almonds before baking. Glaze with 1/4 c granulated sugar mixed with 1 Tsp juice & zest from half a lemon, 1/8 tsp cinnamon & 1/4 tsp almond extract.
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- Lovely Lemon Bars (colonialpinesinn.wordpress.com)