Also known as lemon brownies, these are sweet, moist, and intensely lemon-flavored bars that are easy to make and glazed to perfection. A mouthwatering recipe that will bring raves! They keep for several days and can be frozen.
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For me, they were always lemonies, the tangy lemon squares with a finger-licking glaze that brought raves among my friends whenever I made them!
And that's what I still call them.
But lemon blondies or lemon brownies give you a more accurate image of what they look like and the texture: dense, fudgy, and irresistible.
We can argue they're not technically brownies as they have no chocolate, but the essence is similar though not the color.
Whatever you call them, I encourage you to bake this wonderful lemon dessert and see for yourself.
If you're a lemon lover, you'll want to keep this recipe close and make them often. You can freeze them and have them ready for when the craving hits!
Ingredients
- Lemons: lemon juice and zest are used for the batter and the glaze.
- Unsalted butter.
- Sugar: we use white granulated sugar, but light brown sugar can also be used.
- All-purpose flour.
- Salt: I like to use kosher salt when baking. But regular table salt works just fine.
- Eggs: fresh, large.
- Vanilla: I use pure vanilla extract or pure vanilla paste when available, but a good vanilla essence (artificially flavored) also works and is infinitely cheaper.
- Powdered sugar: also called confectioners or icing sugar, you can easily buy it online. Domino powdered sugar is a very popular one.
See the recipe card at the end of this post for quantities.
Variations & substitutions
- Brown sugar: it adds a caramel undertone to these bars.
- Another citrus: use lime or a mix of lemon and lime (another favorite similar to the margarita lime pie). Grapefruit is another good choice.
- Boozy: add a tablespoon of your favorite liqueur to the batter and the glaze to make a more adult version of these bars, similar to the margarita lime pie.
- Berry: stir your favorite berry or mix of berries into the batter before baking.
Kitchen notes
- Organization: read the recipe first and ensure you have ingredients at the correct temperatures, equipment, and enough workspace. This will make the process so much easier!
- Baking time: keep in mind that all ovens and pans are different, even if they look the same or very similar. The baking time in my recipes is as accurate as it can be, but it might take you more or less time. You can use a thermometer(like the OXO oven thermometer) to check that your oven is at the right temperature. I recommend you keep track of how your oven works and what tiny details you need to adjust.
- Eat these lemon blondies at room temperature. It will bring out the lemon flavor, and the crumb will be fudgier IMO. I recommend eating them within the first few days of baking for a fudgier experience.
- Storing: they keep at room temperature for up to 3 days, wrapped or in an airtight container. Or keep them in the refrigerator for up to a week. But keep in mind that they lose some moisture with each passing day as the fridge dries things up.
How to make lemon blondies
Mixing: a large bowl and a whisk are all you need. But you can use an electric mixer for the first part if it's easier. After adding the flour, switch to a whisk or silicone spatula.
The flavorings are added after the wet ingredients (butter and eggs) are mixed with the sugar to enhance their flavors.
Add the sifted dry ingredients (flour mixture). I do it directly with a sifter over the blondie batter.
Add the lemon juice and mix until smooth and shiny. Don't overbeat.
Pour the lemon batter into a lined pan and bake according to the instructions in the recipe card below.
Baking and glazing
Don't overbake them! This is crucial to achieving a fudgy texture and soft crumb.
The glaze is applied on the cooled blondies and then refrigerated or left at room temperature until dried enough to cut.
Run a smooth-bladed knife around the edges of the pan and then use the paper to lift the whole block of lemon brownies.
Vintage Kitchen tip: the glaze will keep the blondies moist. Even if you won't eat them immediately, keep them glazed and covered to avoid dryness. They last for several days.
Related recipes you might like:
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Lemon Brownies
Also known as lemon blondies, these are sweet, moist, and intensely lemon-flavored bars that are easy to make and glazed to perfection. A mouthwatering recipe that will bring raves! They keep for several days and can be frozen.
- Total Time: 35 minutes
- Yield: 12 squares
Ingredients
For the lemon bars:
- 1 cup (200g) sugar
- ½ cup (115g) unsalted butter, at room temperature
- 2 eggs, at room temperature
- 1 tablespoon lemon zest
- 3 tablespoons lemon juice
- ½ teaspoon vanilla
- 1 cup (130g) all-purpose flour
- ½ teaspoon salt
For the lemon glaze:
- 120g (1 cup) powdered or icing sugar
- 2 tablespoons lemon juice
Instructions
For the lemon bars:
- Preheat the oven to 350°F/180°C.
- Butter or spray an 8-inch square baking pan.
- You can line it with a strip of parchment paper, covering the pan's bottom and two long sides. The two short sides will remain unlined but greased. This will help you remove the bars from the pan.
- Mix soft butter with sugar with a whisk until smooth.
- Add the eggs and integrate. Mix well but don't beat too much.
- Add the lemon zest.
- Add the sifted flour and salt. You can sift them before or have the ingredients measured and sift them directly over the butter mixture (my choice).
- Mix *just* until it's all well incorporated, but don't overbeat.
- Add the lemon juice and mix just until combined.
- Bake for about 20 minutes, until almost set in the center. This is key so that they’re not dry.
- Let cool on a wire rack completely before glazing.
For the lemon glaze:
- Mix the powdered sugar with the lemon juice in a medium bowl until creamy and thick.
- Spread on the lemon brownies and sprinkle with fresh lemon zest if you want to.
- Let the glaze dry before cutting.
- It can be made ahead and stored in an airtight container in the refrigerator for 2 weeks. Mix well before using.
Notes
- Organization: read the recipe first and ensure you have ingredients at the correct temperatures, equipment, and enough workspace. This will make the process so much easier!
- Baking time: keep in mind that all ovens and pans are different, even if they look the same or very similar. The baking time in my recipes is as accurate as it can be, but it might take you more or less time. You can use a thermometer(like the OXO oven thermometer) to check that your oven is at the right temperature. I recommend you keep track of how your oven works and what tiny details you need to adjust.
- Eat these lemon blondies at room temperature. It will bring out the lemon flavor, and the crumb will be fudgier IMO. I recommend eating them within the first few days of baking for a fudgier experience.
- Storing: they keep at room temperature for up to 3 days, wrapped or in an airtight container. Or keep them in the refrigerator for up to a week. But keep in mind that they lose some moisture with each passing day as the fridge dries things up.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Bars & Brownies
- Method: Baking
- Cuisine: International
Nutrition
- Serving Size: 1/12
- Calories: 223
- Sugar: 26.7 g
- Sodium: 110.5 mg
- Fat: 8.6 g
- Carbohydrates: 35.2 g
- Fiber: 0.4 g
- Protein: 2.2 g
- Cholesterol: 51.3 mg
Keywords: lemon blondies, lemon brownies
David Scott Allen says
These were a huge hit with Mark, me, and our guests! We all love lemon so much and, now that the lemon season is upon us, we will have a lot of lemons coming to us from neighbors. We will enjoy these all winter long! Thanks!
★★★★★
Paula Montenegro says
SO happy to know that David! I made them two days ago for friends also and they do disappear fast lol. And they're so easy to make. Have a great week!