This bread was so delicious. My fiance, who is not a huge fan of lemons and tart flavors, fell in love with it too. We had to fight each other the next morning as to who got the extra piece for breakfast. The bread comes out of the oven nice and warm, and then you let the lemon sugar concoction melt into the bread, and THEN you put on the icing glaze. Could it get any better than that?! NO!
I had a childhood friend, whose mother made the absolute BEST lemon bars EVER. I can still remember the taste of them, and being so excited for school bake sales because Cindi would never fail and would always bring the lemon bars. The ooey gooey lemon with a nice sprinkle of confectioner’s sugar, which I absolutely loved even before I knew what confectioner’s sugar was! I have yet to attempt making lemon bars, for the mere fact that I fear I will not be able to live up to my memory’s expectations of the way these delectable bars tasted as a child. I have to say, I fell on a close second to these lemon bars that I am so fond of, and I am so excited to share it! It is a lemon breakfast bread. I had leftover lemons from making lemon garlic chicken one night and decided to Google to see which recipes would come up to use my lemons. I found the recipe here on the blog, Transplanted Taste Buds.
Here is the bread fresh out of the oven:
And here it is with the confectioner’s sugar glaaaaze:
This bread completely brought me back to my childhood memories of lemon bars. I even made the recipe again in cute mini loaf pans for the fiance to bring to his coworkers on their last day of school. I will get over my fear (some day) and try to test out lemon bar recipes to replicate the lemon bars of my childhood, but for now, I will stick with the lemon breakfast bread to transport me back Or I may just call up Cindi and beg her for the recipe, whichever comes first!