Lemony, fresh and juicy
Lemonies: Here comes the summery alternative to brownies
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Looking for a brownie alternative? Then its summer competitor might be something for you: the Lemonie. The sweet and sour treat is quick to prepare and an excellent snack for the next visit.
In summer, fruity snack alternatives are just what you need. Because they refresh us despite their sweetness and are also incredibly delicious. What goes better than a juicy, sweet and sour lemon in the afternoon? The counterpart to the brownie comes without chocolate and is therefore less heavy, but no less delicious. We explain to you how the lemonies succeed.
Lemonies: This is how the fruity summer favorites succeed
A notice: It is best to use an organic lemon for the lemon juice and zest in the recipe. In addition, you can use a pre-packaged lemon zest to get the three tablespoons in the recipe – or you can buy a net of organic lemons directly and use more for the grating.
Ingredients:
- 170 grams of butter
- 170 grams of flour
- 150g brown sugar
- 3 eggs
- 50 ml lemon juice
- 3 tbsp finely grated lemon zest
- 1 packet of vanilla sugar
For the icing:
- 120g powdered sugar
- 30 ml lemon juice
That’s how it works:
- Wash the lemon, grate the zest (for 3 tbsp) and squeeze the juice. You need 50 ml for the dough.
- Preheat the oven to 180 degrees.
- melt the butter
- Mix the sugar with the grated lemon zest and vanilla sugar and add everything to the butter.
- Beat everything with the whisk or a mixer until fluffy. Then gradually add the eggs and stir them into the batter.
- Add the lemon juice.
- Sift the flour into the bowl and mix everything together.
- Line your baking pan with parchment paper and fill in the batter. A brownie baking pan is approximately 26.5 x 5 x 25 cm.
- Place the mold in the oven and bake the lemonies for about 20 minutes.
Tip: It is best to check how the dough looks like shortly before the end of the baking time and test with a wooden pick whether the dough sticks or not. If there is no residue, you can take the lemonies out of the oven and let them cool down. Since not every oven heats up the same way, this is a matter of practice.
When the lemonies have cooled, mix the icing with powdered sugar and lemon juice and pour the liquid over the cake. The liquid should be thick rather than too thin. When the icing has also cooled down, you can cut the pastry into small squares and: enjoy.