These chewy lemon brownies—also known as lemon blondies or citrus dessert bars—are soft, fudgy, and bursting with fresh lemon flavor. Made with simple pantry staples and topped with a sweet lemon glaze, they’re a sunny treat perfect for spring, summer, or anytime you need a pick-me-up.
Why I Love This Recipe
These lemon brownies are everything I want in a dessert—bright, citrusy flavor from real lemons, and a fudgy, chewy texture just like a classic brownie (but with a zesty twist).
- Easy to make with pantry staples
- Fresh lemon flavor in every bite
- Soft, fudgy texture (like a brownie, not a cake)
The ingredients are simple, and they’re great to make ahead for spring get-togethers or just to stash in the fridge for snacking.
If you’re on a lemon kick like I am, you’ve gotta try my lemon coconut squares—they’re tangy, sweet, and nostalgic in the best way. Or bake up a lemon poppyseed loaf cake for weekend brunch. And when the weather’s warm? Nothing beats a glass of homemade lemonade made with real lemons.
Ingredients You’ll Need
Here’s what you need to make these lemon dessert bars:
- ¾ cup granulated sugar
- ½ cup unsalted butter – Softened to room temperature.
- 1 lemon, zested and juiced – You’ll need about 2 Tbsp zest and 2 Tbsp juice.
- 1 tsp lemon extract
- 1 tsp vanilla extract
- 2 large eggs + 1 egg yolk – For a rich, chewy texture.
- 1 cup all-purpose flour
- ½ tsp baking powder
- ¼ tsp salt
Lemon Glaze:
- 1 cup powdered sugar
- 2 Tbsp lemon juice
- 1 tsp lemon zest
- 1 tsp lemon extract
Pro Tip: Love extra lemon punch? Add more zest to both the batter and glaze.
Prep Tips (Mise en Place)
- Zest before juicing your lemon—it's much easier!
- Let your butter come to room temp for smoother mixing.
- Line your pan with parchment for easy lift-out and clean edges.
Easy Steps to Zesty Lemon Brownies
These come together in one bowl and bake up fast. You’ll cream the butter, sugar, and lemon zest, then mix in the eggs, extracts, and dry ingredients.
Spread the batter in a lined pan, bake until just set, and let them cool completely. Once they’re cool, drizzle that zesty lemon glaze on top, slice into squares, and enjoy every fudgy bite.
Trust me—if you love lemon, these won’t last long on the counter.
Pro Tip: Be sure to sift the flour before measuring. Or spoon small amounts of flour in until you have reached the required amount. Don’t forget to level and you’ll achieve perfect brownies!
Recipe Tips
- Don’t overbake! The center should be set but still soft for a fudgy texture.
- Use a plastic knife or nonstick blade for clean cuts.
- Chill the brownies before slicing for neater edges.
Variations & Substitutions
- No lemon extract? Add extra zest instead.
- Swap orange for lemon for citrus variety bars.
- Want a thicker glaze? Use less lemon juice.
Storing Leftovers
- Fridge: Store in an airtight container up to 4 days.
- Freezer: Freeze unglazed brownies up to 2 months. Thaw, then glaze.
FAQs
This is because the brownies weren't cooked long enough. To test, poke a toothpick in the middle and it should come out almost clean.
No, underbaked brownies are unsafe to eat. The internal temperature should reach 165°F with a thermometer.
Let the brownies cool for 10 minutes before pulling the parchment paper with the brownies out of the pan.
More Dessert Bars and Brownies to Try
If brownies are your love language, here are a few more you might want to keep on standby:
- These easy fudgy brownies are rich and chocolatey—no fancy ingredients needed.
- Try the double chocolate beet brownies if you're feeling adventurous (they’re secretly loaded with veggies!).
- Or make my seed butter oat brownies for a nut-free, school-friendly option.
- Want even more? Browse the full brownie recipe collection here.
Lemon Brownies
Ingredients
- ¾ cup granulated sugar
- ½ cup unsalted butter - room temperature
- 1 lemon, zested - about 2 Tbsp
- 2 Tbsp lemon juice - from freshly squeezed lemon
- 1 tsp lemon extract
- 1 tsp vanilla extract
- 2 large eggs
- 1 egg yolk
- 1 cup all purpose flour
- ½ tsp baking powder
- ¼ tsp salt
Lemon Glaze:
- 1 cup powdered icing sugar
- 2 Tbsp lemon juice - or water
- 1 tsp lemon zest
- 1 tsp lemon extract
Instructions
- Zest the lemon peel of one lemon. Squeeze out the lemon juice as well.
- Preheat the oven to 350°F. Line a 9"x9" baking dish with parchment paper.
- Add the softened butter, brown sugar and lemon zest to a large bowl. Use an electric mixer to cream everything together.
- Add in the eggs and yolk one at a time, mixing thoroughly before adding another.
- Add in the vanilla extract and lemon extract and mix.
- In a medium bowl, mix together the flour and baking powder.
- Add half of the flour to the wet mixture and mix in.
- Add the other half and mix in.
- Pour the batter into the greased baking dish. Bake for 22-25 minutes. Let cool for 30 minutes before removing from pan. Transfer to a rack to cool completely.
- Add the lemon glaze ingredients together in a small bowl. Mix everything together.
- Spread overtop of the brownies with a spatula. Slice into squares, serve and enjoy.
Nutrition Info
The nutritional information provided is an estimate and is per serving.
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