Little Lemonies

Ingredients:

• Lemon Batter Ingredients:
• 142 g all-purpose flour
• 159 g granulated sugar
• ¼ teaspoon salt
• ¼ teaspoon baking powder
• Zest from 1 large lemon
• 113 g salted butter (melted and cooled)
• 2 large eggs
• 1 large egg yolk
• 3 tablespoons fresh lemon juice
• 1 teaspoon pure vanilla extract.

More https://pst-algerie.org/baked-salmon-in-foil-with-asparagus-and-garlic-lemon-butter-sauce/

Lemon Glaze Ingredients:

• 86 g powdered sugar
• 1 tablespoon fresh lemon juice
• Zest of ½ lemon

Instructions:

Preheat your oven to 350 degrees Fahrenheit. Line an 8×8-inch aluminum baking pan with parchment paper, allowing it to overhang on two sides for easy removal, or grease the pan well.

In a large bowl, thoroughly mix together the all-purpose flour, granulated sugar, salt, baking powder, and lemon zest.

In another bowl or large measuring cup, whisk together the melted butter, two whole eggs, one egg yolk, lemon juice, and vanilla extract.

Gradually mix the wet ingredients into the dry ingredients, stirring constantly to form a smooth, lump-free batter.

Pour the batter evenly into the prepared baking pan.

Bake in the preheated oven for 18-20 minutes. Check doneness by inserting a toothpick into the center; it should come out clean or with only a few moist crumbs. Avoid overbaking to maintain a moist texture.

Let the lemonies cool in the skillet. To make the glaze, combine the powdered sugar, lemon juice, and lemon zest in a another bowl and whisk until smooth. Evenly cover the lemonies with the glaze after they have cooled. Distribute it evenly across the surface. To set the glaze, place the glazed lemonies in the refrigerator for one to two hours. Lift them out of the pan using the overhanging parchment. Slice into squares. As desired, serve cold or room temperature.

Ready to serve!

Enjoy!