Name: Glazed Lemon Wedges
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Yield: 24
Cuisine: American
Ingredients: 1 box super moist recipe yellow cake mix; 1/2 cup butter, softened; 2 tbsp lemon zest; 1 egg; 1 cup powdered sugar; 1 tsp lemon zest; 3 tbsp lemon juice; 1 pinch kosher salt

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Summer is here and as much as I love chocolate in all its many incarnations, warm weather calls for treats that are a bit lighter and brighter than my favorite winter fare. The higher temperatures also mean we’re less likely to gravitate towards large treats, preferring instead to savor smaller bites and brighter flavors. This dessert fits that bill in all ways and more.

These may be mix based, but I guarantee that you’ll overlook that once you’ve gotten a taste of these little explosions of flavor. There is simply nothing here not to love. Every bite is an immersion in all that is wonderful about lemon. Tart, sweet and tangy with just a hint of saltiness in the glaze. Eating one of these bars is sort of like drinking lemonade mixed with rocket fuel. It’s an unforgettable experience.

Simple, wonderful and light. Perfect for the summer no matter where you are. Please give this recipe a try. And if you make something like it, feel free to leave a link in the comments.

24 wedges

Glazed Lemon Wedges

Prep Time: 10 minutes

Cook Time: 20 minutes

Total Time: 30 minutes

Ingredients

Cookies:

1 box super moist recipe yellow cake mix
1/2 cup butter, softened
2 tbsp lemon zest
1 egg

Glaze:

1 cup powdered sugar
1 tsp lemon zest
3 tbsp lemon juice
1 pinch kosher salt

Instructions

Preheat oven to 350 degrees. (325 degrees for dark or nonstick pans.)
Grease sides and bottoms of 2 8-inch round cake pans and dust with flour. Mix glaze and set aside.
Beat cake mix, butter, 2 tbsp lemon zest and egg in a large bowl with an electric mixer on low speed until crumbly. Beat on medium speed until dough forms. Press half of dough into each pan. (Note: dough will be roughly the consistency of putty.)
Bake 18 to 22 minutes or until edges are just browned. Cool 10 minutes.
spoon glaze over warm shortbread and spread to edge of pans. allow to cool completely (about an hour) before cutting into wedges.
Share and Enjoy!

Nutrition Information:

Yield:

Serving Size:

1
Amount Per Serving: Calories: 137Total Fat: 5gSaturated Fat: 3gTrans Fat: 0gUnsaturated Fat: 1gCholesterol: 18mgSodium: 198mgCarbohydrates: 23gFiber: 0gSugar: 14gProtein: 1g

What I would have done Differently had I thought of it at the time:

A bit more salt in the glaze is all I can imagine. Aside from that only willpower is keeping me from another one.

Links to other recipes like this:

Meyer Lemon Shortbread Cookies, from Gourmet Girl
Snazzy Lemon Shortbread, from Culinary in the Desert Country

4 Comments

kellypea on June 17, 2009 at 9:55 pm

I’m with you on not being quite as fond of chocolate when it’s hot. These sound yummy. Unfortunately, I’d have no trouble taking very large bites. ; ) Been enjoying your tweets on the impending move. Certainly hope all goes well for you.

Jerry on June 18, 2009 at 12:35 am

kellypea,
it’s not the large bites, it’s the small wedges. Of course there’s nothing stopping you from going back for seconds.. thirds… fourths… Ah! what the heck. Just go ahead and indulge!

Nicole on July 18, 2009 at 5:18 pm

Those look great! I choose lemon desserts over chocolate any time of the year, so this one’s perfect for me :-)

Melissa on October 27, 2009 at 3:40 pm

I’m going to try these out tonight, they look great. I’m a big fan of cake mix cookies. Here is my recipe, I call it Cherry Cordial Cookies:
1 pkg cherry cake mix
3/4 cup softened butter or margarine
2 eggs
1 cup chocolate chips
Mix all the ingredients together and drop by teaspoon onto an ungreased cookie sheet. Top each cookie with half a maraschino cherry and bake in pre-heated 350°F oven for 10-12 minutes.