Just in time for Easter we made a sweet and tangy lemon treat! Our uncle recently brought us a bunch of lemons from his house so we wanted to use them before they went bad.
Is there a better smell than a freshly zested lemon? It’s a welcome sign of Spring time and we are thankful we have plenty.
After we zested lots of lemons, it was time to juice them. We also have peace of mind that these lemons are grown without pesticides. Our uncle grows them himself, a trained arborist, and lover of all flora.
In goes the flour. The cub makes sure it doesn’t dust up into her face.
Next the lemon jest. She is loving all the smells.
Measuring is her favorite! In goes the baking powder.
The cub took a new step in her cooking journey. She was brave and helped crack an egg. The cub has always approached every new situation in her life with caution. (I’m a thankful mom for this) The sharp edges hurt her fingers but she repositioned and did it. She felt so accomplished!
So excited to dump her first cracked egg into the bowl.
Another first for her is using the mixer on her own. Clearly she was having a good time.
Whipped to perfection. The cub takes so much pride with each task. She feels a part of our community when she helps in the kitchen, or around the house. We are firm believers that if she knows she’s a working member of our community, she will have greater respect and love for her home (and meals!)
Licking the mixer… nothing better!
Grandma DiDi quickly made the icing and the cub helped spread it over the baked, but cooled lemon brownies.
This photo speaks for itself! Happy Easter everyone!
(recipe from https://kitchenfunwithmy3sons.com/lemon-brownies/, made with love by the cub)
- 1 C unsalted butter softened
- 1 1/2 C sugar
- 2 tbsp lemon zest
- 4 large eggs
- 2 tbsp fresh lemon juice
- 1 1/2 C flour
- 1 tsp baking powder
Lemon Glaze Ingredients
- 1 1/2 C powdered sugar
- 3 tbsp fresh lemon juice
- 4 tbsp lemon zest
Preheat oven to 350 degrees and line a 9×13 baking pan with parchment paper
Using a large bowl, whisk together the flour and baking powder
Using a standing mixer, beat together the butter, sugar, lemon juice and lemon zest until light and fluffy
Beat in eggs, one at a time until combined
Gradually beat in the dry ingredients until combined
Pour batter into the baking pan and bake in the oven for 25-28 minutes or until a toothpick comes out with moist crumbs. Make sure to not over bake.
Allow to completely cool on the counter
Using a large mixing bowl, whisk together the powdered sugar, lemon juice and lemon zest until combined
Pour the glaze over the lemon bars and spread evenly
Allow to harden overnight before enjoying ( we couldn’t wait that long…)