In my head, they are buttery and citrusy and oh so wonderful. But the reviews always seem to say that they aren't the right texture, or they don't have much lemon flavor at all. So I made the decision, after a rough few weeks of hard-hitting real life worries around here, that I needed to make the thing that they were in my head exist.
I started with my basic blondie pattern and lemoned it up with real lemon zest, juice, and a dash of orange blossom water. You know, to keep it from being ordinary. So it's a quick and easy dessert, with only 7 ingredients.
Heat your oven to 350 and grease an 8 by 8 pan.
Melt a stick of butter.
While the butter is melting, measure out a cup plus a tablespoon of flour into a mixing bowl and add a dash of salt and the zest of 2 lemons.
When the butter has melted, mix a cup of sugar into it. Then add in a cup of sugar and mix. Add in an egg. Then mix in 2 tablespoons of fresh lemon juice and 1 tablespoon of orange flower water (can usually be found in the international section of grocery stores, by the Middle Eastern or Mediterranean foods). If you don't have or don't want to use the orange flour water, you can add more lemon juice or just stick with the 2 tablespoons.
Add your wet mix to the dry and stir until it is all mixed.
Pour into the prepared pan and then bake at 350 for 20-25 minutes, until it is slightly golden around the edges and set in the middle.
Let cool before slicing and enjoying.
My kids are such culinary critics these days, but they loved these. My 8-year-old commented that she "really liked the use of the lemon zest", and my oldest kept trying to figure out "that interesting floral taste hint". Little Mr. Picky just inhaled one, no commentary needed. And all the adults who were lucky enough to get a taste enjoyed them as well.
They are everything I hoped they would be: bright, comforting, delicious...the essence of sunshine in a baked good. I'd say more, but I'll keep this post like the blondies: short and sweet. :)