Introduction

Lemon brownies offer a delightful twist on the classic treat, combining bright citrus flavors with a soft, tender texture. These tangy, sweet bars are perfect for those who love a refreshing dessert that’s easy to make and impossible to resist.

The image shows three square lemon dessert bars with three clear layers: a golden brown crumbly crust on the bottom, a thick pale yellow lemon filling in the middle, and a smooth white icing with a slightly glossy texture drizzled on top. The lemon bars sit on a white marbled surface with a slightly blurred background that includes another lemon. The bars have defined edges and appear moist and fresh. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

3/4 cup all-purpose flour
3/4 cup granulated sugar
1/4 tsp salt
1/4 tsp baking powder
1/2 cup unsalted butter, softened
2 large eggs
2 tbsp lemon zest (from about 2 lemons)
2 tbsp lemon juice (from about 1/2 lemon)

For the Glaze

1 cup powdered sugar
2-3 tbsp lemon juice (adjust for desired consistency)
Additional lemon zest for garnish (optional)

Instructions

Step 1: Preheat your oven to 350°F (175°C). Line an 8×8 inch baking pan with parchment paper, leaving an overhang on the sides for easy removal.
Step 2: In a medium bowl, whisk together the flour, sugar, salt, and baking powder.
Step 3: In a large bowl, use an electric mixer to cream the softened butter until smooth. Add the eggs one at a time, fully incorporating each before adding the next. Then, mix in the lemon zest and lemon juice until well combined.
Step 4: Gradually add the dry ingredients to the wet ingredients, mixing on low speed just until combined. Avoid overmixing to ensure a soft texture.
Step 5: Pour the batter into the prepared pan, smoothing the top with a spatula. Bake for 22-25 minutes, or until the edges are set and lightly golden. A toothpick inserted in the center should come out clean or with a few moist crumbs. Be careful not to overbake.
Step 6: While the brownies cool, whisk together the powdered sugar and lemon juice until smooth. Adjust the consistency by adding more lemon juice or powdered sugar as needed. The glaze should be pourable but thick.
Step 7: Once the brownies have cooled completely in the pan, pour the glaze over the top. Spread it evenly and sprinkle with additional lemon zest if desired.
Step 8: Let the glaze set before using the parchment paper to lift the brownies out of the pan. Slice into squares or rectangles and serve.

Tips & Variations

For a stronger lemon flavor, add an extra teaspoon of lemon zest or a bit more lemon juice to the batter.
If you prefer a dairy-free version, substitute the butter with a plant-based margarine or coconut oil.
Try adding a handful of white chocolate chips to the batter for a sweet contrast to the tart lemon.

Storage

Store the lemon brownies in an airtight container at room temperature for up to 3 days. For longer storage, refrigerate for up to a week or freeze for up to 3 months. When reheating refrigerated brownies, warm them briefly in the microwave to soften the glaze.

How to Serve

The image shows square lemon bars with two visible layers: a golden-brown crumbly crust at the bottom and a thick, soft, yellow lemon filling on top. The lemon filling is covered with a smooth, white icing that has a slightly shiny texture and is drizzled with thin lines of the same icing. The bars are placed on white paper on top of a white marbled surface, and blurred yellow lemons are visible in the background. The lighting is bright and natural, enhancing the fresh and soft look of the bars. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use fresh lemon juice instead of bottled lemon juice?

Yes, fresh lemon juice is preferred for the brightest, freshest flavor in this recipe.

How can I tell when the brownies are done baking?

The edges should be set and lightly golden, and a toothpick inserted in the center should come out clean or with a few moist crumbs. Avoid overbaking to keep the brownies soft.