Also known as lemon brownies, these are sweet, moist, and intensely flavored lemon bars with a finger-licking glaze. They require few ingredients, are easy to make and I know everybody loves them, so I always take them to potlucks, bake sales and barbecues. They also make a great after-school snack, keep for several days and can be frozen.
Sweet, fudgy and incredibly popular!
For me, they were always lemonies, those 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 a more accurate image of their appearance and 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 (and the lemon strawberry blondies, their sister) close and make them often. You can freeze the bars and have them ready for when the craving hits!
Ingredient list
- 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. The bars will have a slightly darker tone.
- All-purpose flour.
- Salt.
- Eggs: fresh, large.
- Vanilla extract.
- Powdered sugar: also called confectioners or icing sugar, it's used for the glaze.
Quantities are listed on the recipe card towards the end of this post. The Ingredients page has more details and lists the brands we use.
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: gently stir your favorite berry or mix of berries into the batter before baking.
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.
You must sift the dry ingredients (flour mixture) before adding them. I do it directly with a sifter over the blondie batter. Or have them sifted in a bowl beforehand if that's easier for you.
Add the lemon juice at the end and mix until smooth and shiny. Don't overbeat.
The final lemon batter is thick but spreadable. To make it easier to remove later, butter the pan and then line it with parchment paper (as wide as the pan) covering the bottom and two of the sides.
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.
Top Tip
The glaze will keep the blondies moist. Even if you won't eat them immediately, keep them glazed and covered with plastic wrap (in the pan) to avoid dryness. They last for several days.
Kitchen Notes
- Organization: read the recipe first and ensure you have ingredients at the correct temperature, utensils and equipment needed, and enough workspace. This will make the process so much easier.
- Baking time: consider that all ovens and pans are different, even if they look similar. The baking time in my recipes is as accurate as possible, 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 keeping track of how your oven works and what tiny details you might 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.
Related recipes you might like:
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Lemon Blondies (fudgy and easy)
Ingredients
For the lemon bars:
- 1 cup white sugar
- ½ cup unsalted butter, at room temperature
- 2 eggs, at room temperature
- 1 tablespoon lemon zest
- ½ teaspoon vanilla
- 1 cup all-purpose flour
- ½ teaspoon salt
- 3 tablespoons fresh lemon juice
For the lemon glaze:
- 1 cup powdered sugar
- 2 tablespoons fresh lemon juice
Instructions
For the lemon bars:
- Preheat the oven to 350°F.
- 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. I recommend it as it will help you to easily remove the bars from the pan.
- Mix ½ cup unsalted butter with 1 cup white sugar with a whisk until smooth.
- Add 2 eggs and integrate. Mix well, but don't beat too much.
- Fold in 1 tablespoon lemon zest and ½ teaspoon vanilla.
- Add the sifted 1 cup all-purpose flour and ½ teaspoon 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 3 tablespoons fresh lemon juice and mix just until combined.
- Fill the prepared pan with this batter and even out the top.
- Bake for about 20 minutes, until almost set in the center. This is key to prevent them from drying out.
- Let cool on a wire rack completely before glazing.
For the lemon glaze:
- Mix 1 cup powdered sugar with 2 tablespoons fresh 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.
Angela Hatch says
When you state 'all purpose flour' is that plain flour? ( i am in the UK)
Paula Montenegro says
Hi Angela! Yes, it's plain flour (not bread or cake/pastry flour).
C Harrison says
Love the Lemon Brownies!! Easy recipe and we always have lemons and the other ingredients on hand, so this will be my go to quick recipe to take to events. I like the variation options and I might add some raspberries when in season.
One note: Adding the vanilla is left out of the printable recipe instructions.
Paula Montenegro says
So happy to know you loved them Harrison; I feel the same way! I corrected the missing vanilla, thanks for the heads-up. Have a great week.
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!