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Lemon Blondies (Lemon Brownies) — Zesty Citrus Dessert Recipe

Lemon brownies are delightfully fudgy with a bright lemon flavor and a sweet lemon glaze. Sometimes called lemonies or lemon blondies, they’re simple to make and perfect for spring — a dessert that tastes like sunshine.Stack of three lemon brownies with lemon glaze

This post was updated May 6, 2023 with new photos and recipe tips

These lemon brownies are one of the best bar recipes you can bake. If you enjoy classic lemon bars or lemon loaf, you’ll love these. They have a dense, chewy, fudgy texture similar to blondies, while the lemon flavor comes from both fresh lemon zest and lemon juice for a sweet, slightly tart, sunny taste. A simple lemon glaze finishes them perfectly.

Lemon desserts feel like spring after a long winter — bright, cheerful and refreshingly tart. These bars are easy to make and satisfying any time of year.

Please eat me. — sincerely, lemon brownie

Lemon Brownie Recipe

This is an easy, one-bowl (plus glaze) recipe that yields fudgy, lemon-scented bars. You’ll need the following ingredients:

  • 1/2 cup unsalted butter (112 g). If you only have salted butter, it will work but adjust salt in the recipe accordingly.
  • 3 ounces white chocolate (85 g). White chocolate helps create a denser, fudgier texture.
  • 3/4 cup granulated or caster sugar (150 g). Caster dissolves more easily but granulated is fine.
  • 2 large eggs, at room temperature.
  • 2 tablespoons lemon zest.
  • 3 tablespoons freshly squeezed lemon juice (45 ml). Use fresh juice, not bottled.
  • 1 1/4 cups all-purpose flour (156 g). Sift if lumpy.
  • 1/4 teaspoon salt.

Ingredients for making lemon brownies

Note: There is no baking powder or baking soda in this recipe — that keeps the bars dense and fudgy rather than light and airy.

Below are clear step-by-step instructions and tips.

  1. Preheat the oven to 325°F (163°C). Line an 8×8 inch (20×20 cm) pan with parchment paper or aluminum foil, leaving an overhang to lift the bars out after baking. Alternatively, lightly grease the pan.
  2. Chop the white chocolate finely and combine it with the butter in a heatproof bowl. Microwave in short intervals (about 45 seconds) on medium power, stirring between intervals until smooth. Work slowly and avoid high heat to prevent grainy chocolate.
  3. Once the chocolate-butter mixture is warm but not hot, whisk in the sugar, eggs, vanilla, lemon zest and lemon juice. If the mixture is too hot it can cook the eggs, so allow it to cool slightly before adding them. Bowl of white chocolate and butter, and bowl of melted white chocolate and butter with sugar, eggs, vanilla, lemon zest and lemon juice
  4. Gently whisk in the flour and salt until just combined. Stop mixing as soon as the batter is uniform to avoid incorporating excess air, which would make the texture lighter.
  5. Pour the batter into the prepared pan and smooth the top. Bowl of lemon brownie batter after adding in the flour, and lemon brownie batter in pan
  6. Bake for 22–25 minutes, or until the top looks set and a toothpick comes out clean or with a few moist crumbs — similar to baking brownies.

Allow the bars to cool completely before glazing. The glaze is simply powdered (icing) sugar whisked with fresh lemon juice until opaque but still pourable. Lift the cooled bars from the pan using the parchment overhang, place on a cutting board, peel back the paper and drizzle the glaze over the bars.

9 glazed lemon blondies on a cutting board.

Baking Tips

  • Always use fresh lemon juice — bottled juice tends to be overly sour and lacks brightness.
  • If you want to skip the white chocolate: reduce the flour to 1 cup (instead of 1 1/4) and reduce lemon juice slightly. The bars will still be tasty but less dense.
  • To double the recipe, bake in a 9×13 inch (23×33 cm) pan for about 25–30 minutes.

Freezing & Make-Ahead

  • Make the bars a day ahead: cool completely, cover the pan, and store at room temperature overnight. Prepare and add the glaze the day you serve.
  • To freeze: bake, cool, wrap tightly and place in a freezer bag for up to 2 months. Thaw in the refrigerator and glaze before serving.

Glazed lemon brownie on a plate, topped with a raspberry and lemon slice

Whether you call them lemonies, lemon blondies or lemon brownies, these bars stand out for their bright lemon flavor, fudgy texture and sweet glaze. They’re an excellent choice for lemon lovers and make a cheerful dessert for gatherings or an everyday treat.

Ingredients (summary)

  • 1/2 cup unsalted butter (112 g)
  • 3 oz white chocolate (85 g)
  • 3/4 cup granulated sugar (150 g)
  • 2 large eggs, room temperature
  • 2 tbsp lemon zest
  • 3 tbsp fresh lemon juice (45 ml)
  • 1 1/4 cup all-purpose flour (156 g)
  • 1/4 tsp salt
  • For the glaze: 1–2 tbsp fresh lemon juice and 1 1/2–2 1/2 cups powdered sugar, adjusted to desired consistency

Instructions (summary)

  1. Preheat oven to 325°F (163°C). Line or grease an 8×8 inch pan.
  2. Melt chopped white chocolate and butter together slowly until smooth.
  3. Whisk in sugar, eggs, vanilla, lemon zest and lemon juice once mixture has cooled slightly.
  4. Fold in flour and salt until just combined. Pour into the prepared pan and smooth the top.
  5. Bake 22–25 minutes, cool completely in the pan.
  6. Whisk lemon juice with powdered sugar to make a glaze, adjust thickness, then drizzle over cooled bars. Slice into 9 squares.

Notes

  • Lemons: You’ll need 2–3 lemons for the batter and glaze.
  • Storage: Store in an airtight container at room temperature up to 4 days, or refrigerate up to 6 days.
  • Nutrition: Nutrition details are estimates per square when the pan is cut into 9 pieces and include glaze.