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    Home » Recipes » Bars & Brownie Recipes

    Published: Nov 28, 2022 by Paula Montenegro · Income from ads and affiliate links 2 Comments

    Lemon Blondies

    Jump to Recipe
    Bitten lemon brownie in top of a stack with brown and yellow text overlay.

    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.

    Three stacked glazed lemon brownies (or blondies) on a wooden board. Top one is bitten. White background.

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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!

    Glazed lemon brownies on parchment paper on a wooden board.
    Table of Contents Hide
    Ingredients
    Variations & substitutions
    Kitchen notes
    How to make lemon blondies
    Baking and glazing
    Related recipes you might like:
    Lemon Brownies

    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.

    Bowls with ingredients for lemon bars including eggs, butter, sugar, vanilla, flour mixture, powdered sugar, and whole lemons. White marble surface.

    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.
    Several glazed lemon blondie squares on a wooden board. One is bitten.

    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.

    Lemon zest and vanilla added to butter mixture in a glass bowl on a metal tray. A whisk inside. White marble surface.

    The flavorings are added after the wet ingredients (butter and eggs) are mixed with the sugar to enhance their flavors.

    Flour being sifted over lemon batter in a glass bowl on a metal tray. White marble surface.

    Add the sifted dry ingredients (flour mixture). I do it directly with a sifter over the blondie batter.

    Lemon brownies batter in a bowl on a metal tray. A white surface.

    Add the lemon juice and mix until smooth and shiny. Don't overbeat.

    Square metal pan with lemon brownies batter on a white surface with a grey cloth.

    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.

    Glazing a square metal pan with lemon brownies on a white marble surface.

    The glaze is applied on the cooled blondies and then refrigerated or left at room temperature until dried enough to cut.

    Hands running a knife around edges of a square metal pan with lemon brownies on a white marble surface.

    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.

    Top view of squares of glazed lemonies on white paper on a wooden board.

    Related recipes you might like:

    • The Best Lemon Shortbread
    • Lemon Crinkle Cookies (with video!)
    • Lemon Poppy Seed Muffins
    • Lemon Shortbread Cookies

    Let me know in the comments below if you made this recipe and loved it and if you had issues so we can troubleshoot together. I love to hear what you think, always. Thanks for being here. It's much appreciated.
    You might also consider subscribing to our FREE email series to Boost your Home Baking Skills! And our regular newsletter.
    And let's connect via Facebook, Instagram, and Pinterest.

    Print
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    Several glazed lemon blondie squares on a wooden board. One is bitten.

    Lemon Brownies

    ★★★★★

    5 from 1 reviews

    Print Recipe
    Save Recipe Recipe Saved

    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. 

    • Total Time: 35 minutes
    • Yield: 12 squares

    Ingredients

    Units

    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:

    1. Preheat the oven to 350°F/180°C.
    2. Butter or spray an 8-inch square baking pan.
    3. 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. 
    4. Mix soft butter with sugar with a whisk until smooth. 
    5. Add the eggs and integrate. Mix well but don't beat too much.
    6. Add the lemon zest. 
    7. 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). 
    8. Mix *just* until it's all well incorporated, but don't overbeat.
    9. Add the lemon juice and mix just until combined.
    10. Bake for about 20 minutes, until almost set in the center. This is key so that they’re not dry. 
    11. Let cool on a wire rack completely before glazing. 

    For the lemon glaze:

    1. Mix the powdered sugar with the lemon juice in a medium bowl until creamy and thick.
    2. Spread on the lemon brownies and sprinkle with fresh lemon zest if you want to. 
    3. Let the glaze dry before cutting.
    4. 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. 
    • Author: Paula Montenegro
    • 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

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    Tag @vintagekitchenblog on Instagram and hashtag it #vintagekitchenblog

    More Bar & Brownie Recipes

    • Chocolate Chip Oatmeal Bars
    • Walnut Brownie Recipe
    • Dulce de Leche Brownies
    • Walnut Squares

    About Paula Montenegro

    I'm Paula, a baker for more than 30 years and your designated recipe developer, sharing the best ones here with simple ingredients + easy-to-follow instructions.

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    1. David Scott Allen says

      December 14, 2022 at 9:41 am

      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!

      ★★★★★

      Reply
      • Paula Montenegro says

        December 15, 2022 at 6:46 am

        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!

        Reply

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    A baker for more than 30 years and your designated recipe finder, sharing the best ones on this blog, with simple ingredients + easy-to-follow instructions.

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