4 cups light brown sugar
1 1/4 cups butter, softened
1 teaspoon vanilla extract
4 cups rolled white sugar
1 teaspoon lemon zest
5 tablespoons lemon juice
3 cups nonfat milk
1 egg, slightly beaten
In a large bowl, combine the brown sugar, butter and vanilla extract. Mix together until smooth; set aside.
In a small glass bowl, mix the flour, baking powder, salt and lemon zest. Stir flour mixture into lemon mixture, mixing just enough to just moisten. Pour batter into the sugar-water mixture until batter is thick.
Lightly grease a 9x13 inch pan.
Bake in preheated oven for 5 to 10 minutes, or until toothpick inserted in center comes out clean. Serve immediately, or cool completely before cutting into 1/8 inch squares.
In a large microwave-safe bowl, combine lemon juice and lemon rind, mixing until thoroughly combined. Stir lemon juice into brown sugar mixture, then stir lemon rind into brown sugar mixture. Pour batter over cooled cookies in 9x13 inch pan.
I used this recipe as a base. Turned out great.
⭐ ⭐ ⭐ ⭐ ⭐