Я давно мечтала испечь чизкейк - очень уж меня вдохновили рассказы тех, кто пробовал сие чудо. Вот настал и мой черед - чизкейк испечен и даже уже спешно съеден семьей. Вкус у торта действительно очень нежный и шелковистый. Стоит сказать, что я пекла свой первый чиз (отсюда и название) не с полагающимся сливочным сыром “Philadelphia”, а с маскарпоне. В итоге получилось несколько жирнее, чем должно, но все равно очень и очень вкусно. Для следующего эксперимента ждем-с заказанный из Канады “правильный” крим-чиз.
If you like lemony things, then this recipe is a keeper! These lemon brownies have the perfect balance between lemon and sugar, not too sweet and not too zingy. They are moist, fresh and perfect this time of year. Another great thing about these little sweets is that they are equally delicious they day after. So, if you want to prepare a treat in advance, these squares are suitable for the occasion. They were highly appreciated on my picnic:-)
Lemon Brownies
3/4 cup all-purpose flour
3/4 cup granulated sugar
1/4 tsp salt
1/2 cup butter, softened
2 large eggs
2 1/2 tsp lemon zest
2 tbsp lemon juice
Lemon Glaze
1/2 cup powdered sugar
1 tbsp lemon juice
2 tsp lemon zest
Preheat oven to 180 degrees C (350 degrees F). Grease an 8-by-8-inch (20cm) baking dish.
Zest and juice a lemon, set aside.
Add flour, sugar, salt and softened butter to a bowl and beat until combined.
In a separate bowl, whisk together egg, lemon zest and lemon juice. pour into the flour mixture and beat until smooth and creamy, about 2 minutes.
Pour mixture into the baking dish and bake for about 20-25 minutes, or until just starting to turn golden around edges and a toothpick inserted into the center of the brownies comes out clean. Allow to cool completely before glazing.
When brownies are cooled completely, make the glaze by whisking together all three ingredients. Spread over the brownies with a rubber spatula, cut into bars, and serve! I had some lemon zest left which I sprinkled on top of the glaze.
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