1/4 cup butter, softened
1 teaspoon powdered green food coloring
1 cup brown sugar
1 tablespoon lemon juice
2 tablespoons lemon zest
2 eggs
2 teaspoons lemon zest
1 cup all-purpose flour
3 teaspoons baking powder
1 teaspoon baking soda
1/2 teaspoon salt
1/2 teaspoon ground cinnamon
3 teaspoons lemon zest
1 teaspoon vanilla extract
1 cup milk
1 cup brandy
1 cup brandy liqueur
1 cup brandy liqueur
Preheat the oven to 350 degrees F (175 degrees C). Grease the sides of 10 8x8 inch baking pans.
In a small bowl mix the butter, brown sugar, lemon juice, lemon zests, eggs, lemon zest, flour, baking powder, baking soda and salt. Stir the butter mixture into the brown sugar mixture and stir (until well blended). Cover and refrigerate overnight.
After the dry ingredients have been mixed, pour the lemon ice cream and lemon glaze into the pans. Cover and refrigerate overnight.
While the dough and the drying liquid are both in the refrigerator, gradually turn out into a large bowl and knead the dough with a greased pastry bag until smooth and elastic. Lightly salt the baking sheets.
Meanwhile, beat the brandy into the creamed creamer until a thick yellow liquid is formed. Set aside and blend the brandy into the remaining brown sugar mixture. Fold the flour mix into the creamed creamer mixture to form a dough. Press the dough into the prepared pans.
Place the chilled dough in the bottom of the prepared pans. Cover with the lemon ice cream mixture. Cover with the juice of 1/4 cup lemon zest and 1/4 cup lemon zest. Refrigerate overnight.
When the dough has risen, preheat the oven to 375 degrees F (190 degrees C). Divide the dough in half. Roll the halves so that they are one large whole. Roll the cracker crusts in remaining lemon zest and lemon zest. Crimp the crusts shut with a fork.
Bake at 375 degrees F (190 degrees C) for 1 hour. Remove the crusts from the pans and place on a cooling rack. Cool completely before cutting into squares
⭐ ⭐ ⭐ ⭐ ⭐