These Lemony Lemon Brownies are packed with big, bold lemon flavour. Topped with lemon glaze, they make the perfect dessert for spring or summer.
As soon as spring rolls around, I can’t help but bring it into the kitchen, starting with lighter, brighter flavours like citrus. Lemon is one of my go-to spring flavours. I just can’t get enough of it and these Lemony Lemon Brownies are no exception!
These are a combination between a lemon bar and blondies, a moist, buttery brownie topped with lemon glaze. Each bite is a burst of lemon flavour, the perfect balance of tangy citrus and sweet.
Another thing to love about these lemon blondies? They’ll last for up to 5 days when stored properly, so they’re the perfect make-ahead treat for your spring and summer picnics and BBQs.
Ingredients & Substitutions
- All-purpose flour – Use the spoon and level technique for accurate measuring.
- Butter – Bring the butter to room temperature before using.
- Granulated sugar – These brownies are sweet but not too sweet. The sugar helps balance out the citrus flavour.
- Lemon – You’ll need the juice and zest of one lemon in the brownies as well as additional juice and zest for the lemon glaze.
- Baking powder – Helps the brownies to rise the perfect amount.
- Eggs – Eggs should also be at room temperature.
- Powdered sugar – Used to create the sweet lemon glaze.
Can I Use Cake Flour?
Yes, you can use cake flour instead of all-purpose flour in this lemon blondie recipe. The brownies will have a lighter texture because of the lower protein content in cake flour.
Can These Be Made Gluten-Free?
Yes! To make these lemony lemon brownies gluten-free, just use a good 1:1 gluten-free flour in place of the all-purpose flour.
How to Make Lemon Brownies
This lemon brownie recipe makes an 8”x13” tray. Begin by preparing the oven to 350°F and line the baking tray with parchment paper.
Beat the butter in a medium-sized bowl until creamy. Add in the sugar and beat for a few more minutes, until soft and fluffy.
Beat in the eggs one at a time. Make sure each egg is mixed in and well combined before adding the next one. Stir in the lemon zest and lemon juice.
Place a large sieve over the mixing bowl and add the dry ingredients. Use a spoon to mix the dry ingredients together so that they fall into the bowl below.
Mix the dry ingredients into the lemon brownie batter. Using the sieve not only keeps the mess down to one mixing bowl for the lemon brownies but also ensures the dry ingredients are well mixed before being added to the wet ingredients.
Pour the brownie batter into the parchment-lined baking dish, in an even layer.
Bake for 22 to 25 minutes. The edges should be lightly brown and the center set. For fudgy brownies, stick closer to 22 minutes but if you like cakey brownies, 25 to 28 minutes will give the desired texture.
Allow the brownies to cool to room temperature before making the icing.
To make the lemon icing, simply mix the ingredients in a small bowl. Pour over the brownies and let harden into a glaze before slicing.
Lemon Brownie Variations
Switch up these blondies with some other delightful citrus flavours! Instead of lemons, use other citrus fruits like the following in this recipe:
- Key lime
- Ruby red grapefruit juice
How to Store Glazed Lemon Brownies
Leftover lemon brownies can be stored on the counter in an airtight container for up to 4 days. That is if they last that long!
Or if you are rationing them and want them to stay fresher longer you can place them in the fridge in an airtight container and keep them fresh for a week or more.
Can This Lemon Brownies Recipe Be Frozen?
Yes – but I recommend freezing the brownies unglazed. Allow the lemon brownies to cool then wrap tightly in plastic wrap before freezing. Thaw on the counter then top them with the luscious lemon glaze before serving.
More Lemon Desserts:
- Lemony Blueberry Keto Cake
- Gluten-Free Lemon Blueberry Muffins
- Lemon Meringue Pie
- Lemon Poppy Seed Bread
Lemony Lemon Brownies
- 1 cup unsalted butter softened to room temperature
- 1 1/2 cup granulated sugar
- 2 eggs
- 3 tbsp lemon juice
- 2 tsp lemon zest
- 1 1/2 cup all-purpose flour
- 1/2 tsp baking powder
- Preheat the oven to 350°F. Line an 8’’x 13’’ baking dish with parchment paper and set aside.
- Place butter in a medium-sized bowl and beat with a hand mixer until creamy. Then add the sugar and beat for a couple of minutes until soft and fluffy.
- Add one egg at a time, beating each egg until well combined. Add the lemon juice and beat until combined.
- Stir in the lemon zest.
- Place a large sieve over the top of the mixing bowl and add the flour and baking powder. Use a spoon to mix the dry ingredients into the wet ingredients below. Remove the sieve and mix the wet and dry ingredients together with a spoon.
- Pour your brownie batter into the prepared baking dish, and use the back of the spatula to spread it evenly into the edges and flat across the top.
- Bake for 22-25 minutes, or until the edges are brownish and the center is set. For fudgy brownies, your baking time will be closer to 22 minutes. For cakier brownies, 25 to 28 minutes will be ideal.
- Once out of the oven, let them cool to room temperature. Slice the unglazed brownies into 12 squares.
- Make the glaze by adding the powdered sugar, lemon juice and lemon zest to a small bowl and mixing well to ensure there are no lumps.
- Pour the glaze over the cooled lemon brownies and use a spatula to spread evenly over the top. Let the glaze set for a few minutes and serve!
- Make them gluten-free by swapping the all-purpose flour with a good 1:1 gluten-free all-purpose flour.
- Swap the lemon juice and zest for your favourite citrus. Try orange, lime or ruby red grapefruit