While the lemon poppy seed bars are cooling, combine the glaze ingredients and whisk them together. Pour it over the cooled bars and spread out into an even layer over the top. Cut into squares and serve. Store in the refrigerator in an airtight container for up to 4 days.
Making The Batter For Your Lemon Poppy Seed Bars:
Zesting a lemon is the first thing that needs to happen. I went ahead and zested the entire lemon at once using my microplane. Doing it onto a piece of wax or parchment paper works really well. One lemon normally generates about a tablespoon of zest.
For the batter, combine butter, sugar, salt, eggs, lemon juice and lemon zest in a medium bowl. Mix until all of the ingredients are incorporated well.
Add flour to the mixture and mix until the flour is combined, being sure to not over mix.
Finally, add the poppy seeds to the finished batter and mix in by hand.
Then pour the batter into a 8×8 square pan that has been sprayed with non-stick spray {or lined with parchment paper and then sprayed with non-stick spray}. Spread out into an even layer and bake at 350 degrees for 18-22 minutes.
The edges will be browned and the middle will be set. We don’t want to over bake these bars, the gooey brownie texture is what we want. Let them cool.
Making Your Lemon Glaze
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