Lemonies (Gluten-free

• Vegetarian
• Gluten free

• Produce

  • 1 tsp Lemon, packed
  • 1 tsp Lemon, packed zest

• Refrigerated

  • 3 Eggs, large

• Condiments

  • 5 tbsp Lemon juice, Fresh Squeezed

• Baking & Spices

  • 1 1/2 cups Gluten-free flour blend, good quality
  • 1 cup Powdered sugar
  • 1/2 tsp Salt
  • 1 1/2 cups Sugar
  • 1/2 tsp Vanilla extract
  • 3/4 tsp Xanthan gum

• Dairy

  • 10 tbsp Butter
  • 1 can Condensed milk, sweetened

Found on mygluten-freekitchen.com

Description

Ingredients

• 1 1/2 cups good qualitygluten-free flour blend*
• 3/4 tsp.xanthan gum (omit if flour blend contains a gum already)
• 1 1/2 cups sugar
• 1/2 teaspoon salt
• 10 tablespoons butter, melted & slightly cooled
• 3 large eggs
• 1 can sweetened condensed milk
• 1/2 teaspoon vanilla extract
• 2 tablespoons fresh squeezed lemon juice
• 1 teaspoon packed lemon zest (from 1 small lemon)
• 1 cup powdered sugar
• 3 Tbsp. fresh squeezed lemon juice
• 1 teaspoon packed lemon zest

Directions

• Preheat the oven to 350ºF. Line a 9×13″ baking dish with parchment paper. This is important so that the bars are easy to get out of the pan.
• In a large bowl, whisk together the flour, sugar & salt.
• In a separate bowl, whisk together the melted butter, sweetened condensed milk, eggs, vanilla, lemon juice & zest until combined.
• Mix the butter mixture into the flour mixture until well combined.
• Spread the batter into the prepared baking dish and bake for 25-35 minutes until set and just golden brown. A toothpick inserted in the center should come out mostly clean.
• Let the bars cool slightly in the pan before glazing.
• In a small bowl, whisk together powdered sugar, fresh-squeezed lemon juice, and packed lemon zest until smooth.
• Pour over the lemon brownies, using a pastry brush to spread to the edges. Let sit at least 2 hours before serving. If youd like the topping to set more so that it doesnt run when cutting them, you can place in fridge or let sit longer.