I’m calling these Lemonies Little Lemonies because they land somewhere between lemon bars and brownies, packed with bright lemon flavor and topped with a tangy glaze that should pique your curiosity.

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I never set out to invent Lemonies. Not quite a lemon bar, not quite a brownie, these little bites of sunshine got the cute name Lemonies and quickly became my favorite cheat when I wanted something bright and a little bit chewy.

I can’t get over that zing from lemon zest paired with rich unsalted butter, and yes the tangy glaze on top only makes them more addictive. I even tagged the post Gooey Recipes and Homemade Lemonies because that’s what people actually say when they try them.

Take one bite and you’ll get why I keep making them, again and again.

Ingredients

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Unsalted butter: adds rich moistness and keeps brownies tender, smells buttery and indulgent.
Granulated sugar: sweetens, gives structure and chew, makes edges caramelize slightly.
Eggs: binders that add protein and lift, make interior slightly cakey when overmixed.
All purpose flour: provides carbs and structure, too much makes dense bars.
Lemons (zest and juice): zest gives bright oil blossom flavor, juice adds fresh sour tang and acidity.
Powdered sugar for glaze: turns tart into glossy sweet glaze, balances lemon sharpness.

Ingredient Quantities

1 cup (226 g) unsalted butter, melted

1 1/4 cups (250 g) granulated sugar

2 large eggs

1 tsp vanilla extract

2 cups (250 g) all purpose flour

1/2 tsp baking powder

1/4 tsp fine salt

Zest of 2 lemons, about 2 tbsp

1/3 cup (80 ml) fresh lemon juice, about 2 lemons

1 cup (120 g) powdered sugar for the glaze

2 to 3 tbsp fresh lemon juice for the glaze

Optional: extra powdered sugar for dusting

How to Make this

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1. Preheat oven to 350°F (175°C). Line an 8×8 inch pan with parchment, leaving an overhang for easy removal, and lightly grease the paper. Zest the lemons before juicing so you get every bit of flavor.

2. Melt 1 cup (226 g) unsalted butter and let it cool a little. In a large bowl whisk the melted butter with 1 1/4 cups (250 g) granulated sugar until combined.

3. Add 2 large eggs, one at a time, whisking after each, then stir in 1 tsp vanilla extract, the zest of 2 lemons (about 2 tbsp), and 1/3 cup (80 ml) fresh lemon juice. Dont overmix here, you just want it homogenous.

4. In a separate bowl whisk together 2 cups (250 g) all purpose flour, 1/2 tsp baking powder and 1/4 tsp fine salt.

5. Fold the dry mix into the wet mixture gently until just combined. A few streaks of flour are okay, overmixing makes them dense.

6. Pour the batter into the prepared pan and smooth the top. Bake 20 to 25 minutes until the edges are set and a toothpick in the center comes out with a few moist crumbs but no raw batter. Dont overbake or they’ll get dry.

7. Let the lemonies cool completely in the pan on a rack, about 45 minutes to an hour so they set up good before glazing.

8. Make the glaze by sifting 1 cup (120 g) powdered sugar into a bowl then whisk in 2 tbsp fresh lemon juice; add the 3rd tbsp only if you need it to get a smooth pourable glaze. If its too thin add more powdered sugar a little at a time. Sifting helps avoid lumps.

9. Pour the glaze over the cooled bars and tilt the pan or spread with a spatula to cover. Let the glaze set at room temp or chill for 10 to 15 minutes. Use the parchment overhang to lift the block out, cut into squares, dust with extra powdered sugar if you want, and store airtight for 2 to 3 days.

Equipment Needed

1. 8×8 inch baking pan lined with parchment paper, leave an overhang for easy lifting
2. Large mixing bowl and a medium bowl for the dry mix
3. Whisk to beat eggs and mix sugar and butter
4. Rubber spatula for folding the batter and spreading it in the pan
5. Measuring cups and measuring spoons for dry and wet ingredients
6. Microplane or lemon zester and a handheld citrus juicer for zest and juice
7. Fine mesh sieve or sifter to sift powdered sugar and remove lumps
8. Cooling rack to cool the bars and a sharp knife to cut them once set

FAQ

Q: How do I know when Lemonies are done? A: The edges should look set and a little golden, the center will still jiggle slightly but not be raw. A toothpick should come out with moist crumbs not batter. For an 8 inch square pan bake at 350°F (175°C) for about 20 to 25 minutes, but ovens vary so watch the last few minutes.

Q: Can I use salted butter instead of unsalted? A: Yes, you can, just skip the added 1/4 teaspoon salt or cut it way back. Salted butter varies though so taste the batter if you can and adjust.

Q: Is bottled lemon juice okay or do I need fresh? A: Fresh lemon juice and zest give the brightest flavor, but bottled juice will work in a pinch. If you use bottled, add extra lemon zest to lift the flavor, cause bottled tends to be flatter.

Q: How do I get the glaze the right thickness? A: Start with 1 cup powdered sugar and 2 tablespoons lemon juice, stir until smooth. Add more juice a teaspoon at a time to thin to a drizzle, or add more powdered sugar to thicken. If it gets too runny, chill briefly and it firms up.

Q: Can I make Lemonies ahead and how do I store them? A: Yes, make ahead is fine. Stored in an airtight container at room temp they last two days, in the fridge up to five days. You can freeze unglazed squares wrapped well for up to two months, thaw then glaze so the top stays fresh.

Q: I want more lemon punch without bitterness, any tips? A: Use more finely grated zest not more juice, because extra juice can make them too tart and sometimes bitter. Avoid grating the white pith, it tastes awful. Also try adding a tiny splash of lemon extract if you want a concentrated lemon kick. And hey, blast some Lime Cordiale while you bake, it helps.

Lemonies (Lemony Brownies). Awesome New Music From Lime Cordiale. Recipe Substitutions and Variations

Unsalted butter: swap with melted coconut oil, measured by weight or 1 to 1 by volume. Gives a slightly softer, moister crumb and a faint coconut note. If you want no coconut taste use a neutral oil like canola instead.
Granulated sugar: use light brown sugar 1 to 1 for extra chew and caramel flavor. Coconut sugar also works 1 to 1 but will make the color darker and the taste a bit deeper.
Eggs: for egg free, make flax eggs by mixing 1 tablespoon ground flax with 3 tablespoons water per egg and letting it sit 5 minutes. Or use 1 4 cup unsweetened applesauce per egg for moisture, expect a slightly more cake like texture.
All purpose flour: use a 1 to 1 gluten free flour blend with xanthan gum for a gluten free option. Or swap to whole wheat pastry flour 1 to 1 for nuttier flavor, just know the brownies will be a bit denser.

Pro Tips

1) Let the melted butter cool a little before it meets the eggs, or you risk scrambled bits. If you’re nervous about curdling, pour the butter in slowly while whisking, and don’t try to make the batter silk-smooth — a few streaks are fine.

2) Zest before you juice, always. Use a microplane and only grate the yellow part, not the bitter white pith. If you want an extra hit of lemon flavor save a teaspoon of zest to sprinkle on the glaze.

3) Watch the bake not the clock. Pull them when the edges look set and the center still springs back slightly, then let the bars cool fully in the pan so they firm up and the glaze wont sink in. If you cut too soon you’ll get squashed, gooey pieces.

4) Make the glaze by adding juice slowly until it’s just pourable, and sift the powdered sugar first so you avoid lumps. For clean slices run a sharp knife under hot water, wipe it dry, then slice in a single confident stroke, wiping between cuts. Store airtight or freeze individually if you need to keep them longer.

Lemonies (Lemony Brownies). Awesome New Music From Lime Cordiale. Recipe

Recipe by Samantha Dalling

0.0 from 0 votes

Servings

servings

Calories

345

kcal

Equipment: 1. 8×8 inch baking pan lined with parchment paper, leave an overhang for easy lifting
2. Large mixing bowl and a medium bowl for the dry mix
3. Whisk to beat eggs and mix sugar and butter
4. Rubber spatula for folding the batter and spreading it in the pan
5. Measuring cups and measuring spoons for dry and wet ingredients
6. Microplane or lemon zester and a handheld citrus juicer for zest and juice
7. Fine mesh sieve or sifter to sift powdered sugar and remove lumps
8. Cooling rack to cool the bars and a sharp knife to cut them once set

Ingredients

1 cup (226 g) unsalted butter, melted
1 1/4 cups (250 g) granulated sugar
2 large eggs
1 tsp vanilla extract
2 cups (250 g) all purpose flour
1/2 tsp baking powder
1/4 tsp fine salt
Zest of 2 lemons, about 2 tbsp
1/3 cup (80 ml) fresh lemon juice, about 2 lemons
1 cup (120 g) powdered sugar for the glaze
2 to 3 tbsp fresh lemon juice for the glaze
Optional: extra powdered sugar for dusting

Directions

Preheat oven to 350°F (175°C). Line an 8×8 inch pan with parchment, leaving an overhang for easy removal, and lightly grease the paper. Zest the lemons before juicing so you get every bit of flavor.
Melt 1 cup (226 g) unsalted butter and let it cool a little. In a large bowl whisk the melted butter with 1 1/4 cups (250 g) granulated sugar until combined.
Add 2 large eggs, one at a time, whisking after each, then stir in 1 tsp vanilla extract, the zest of 2 lemons (about 2 tbsp), and 1/3 cup (80 ml) fresh lemon juice. Dont overmix here, you just want it homogenous.
In a separate bowl whisk together 2 cups (250 g) all purpose flour, 1/2 tsp baking powder and 1/4 tsp fine salt.
Fold the dry mix into the wet mixture gently until just combined. A few streaks of flour are okay, overmixing makes them dense.
Pour the batter into the prepared pan and smooth the top. Bake 20 to 25 minutes until the edges are set and a toothpick in the center comes out with a few moist crumbs but no raw batter. Dont overbake or they'll get dry.
Let the lemonies cool completely in the pan on a rack, about 45 minutes to an hour so they set up good before glazing.
Make the glaze by sifting 1 cup (120 g) powdered sugar into a bowl then whisk in 2 tbsp fresh lemon juice; add the 3rd tbsp only if you need it to get a smooth pourable glaze. If its too thin add more powdered sugar a little at a time. Sifting helps avoid lumps.
Pour the glaze over the cooled bars and tilt the pan or spread with a spatula to cover. Let the glaze set at room temp or chill for 10 to 15 minutes. Use the parchment overhang to lift the block out, cut into squares, dust with extra powdered sugar if you want, and store airtight for 2 to 3 days.

Notes

Below you’ll find my best estimate of this recipe’s nutrition facts. Treat the numbers as a guide rather than a rule—great food should nourish both body and spirit. Figures are approximate, and the website owner assumes no liability for any inaccuracies in this recipe.