I was experimenting with lemons and cookie dough so I tried this recipe and I fell in love with it. I don't like desserts to be too sweet so I always use less sugar than what the recipe calls for, it's all about portion!
1Preheat the oven to 350 degrees fahrenheit . Line two baking sheets with parchment/wax paper.
2In the bowl of a standing mixer, cream the butter and sugar together until well blended. Scrape down the sides of bowl, with mixture on low speed. Add eggs one at a time until well blended. Add lemon juice and zest, mixing until blended.
3Add salt, baking powder and flour. Mix until blended.
4Drop by rounded spoonfuls (teaspoon) onto baking sheets and bake until edges are firm with no color. (about 12-15 minutes)
5For the frosting. In a small saucepan, whisk flour into milk and heat, stirring constantly until it thickens. You want it to be very thick, thicker than cake mix, more like a brownie mix. Remove from heat let it cool to room temperature. If in a hurry place the saucepan over ice in the sink for about 10 minutes or so until the mixture cools. Stir in Vanilla and lemon juice. The mixture must be cool before the next step
6While the mixture is cooling, cream the butter and sugar together until light and fluffy. You don't want any sugar graininess left, then add the cool milk, flour and vanilla mixture. Beat the daylights out of it
7If it looks separated, you have, you haven't beaten it enough! Beat is until it all combines and resembles whipped cream. Grab a spoon and taste it. Put yellow coloring if desired