Lemon Brownies with Lemon Glaze – They are moist, dense, soft, chewy, and super lemony – like a brownie in lemon form!

Lemon Brownies with Lemon Glaze is a lemon lover’s dream!  

Tips + Tricks, FAQs & More

You may have additional questions about this lemon brownie recipe. Like other recipes, I always advise sticking to the recipe as it is written in the recipe card directly below. However, here’s some extra info you might find helpful:

What makes these brownies different from lemon bars?
These brownies are denser and more buttery, with a moist texture and a stronger lemon flavor in both the batter and glaze, unlike lemon bars that have a distinct crust and custard-like filling.

What if I don’t have fresh lemons?
You can substitute bottled lemon juice and prepackaged zest, but the flavor won’t be as vibrant as using fresh lemons.

How do I store leftovers?
Keep the brownies in an airtight container at room temperature for up to 3 days or refrigerate them for up to a week.

Can I freeze these brownies?
Absolutely! Wrap them individually in plastic wrap, then place them in a freezer-safe container. Freeze for up to 3 months. Thaw at room temperature before serving.

How to make Lemon Brownies

• Preheat oven to 350°F  and line a square 8×8 inch cake tin with parchment paper with some overhang on two opposite edges of the tin. This will make it easier to pull the brownies out once done.
• Zest the lemons using a fine grater, ensuring you only remove the yellow outer layer (avoid the bitter white pith). Juice the lemons and set aside the zest and juice for both the batter and glaze.
• In a large mixing bowl, combine the flour, sugar, salt, and softened butter. Use a stand mixer with a paddle attachment or a hand mixer to blend until the mixture resembles coarse crumbs. In a separate bowl, whisk together the eggs, lemon zest, and lemon juice until fully combined. Slowly pour the egg mixture into the dry ingredients.
  Beat on medium speed for 2-3 minutes until the batter is smooth, creamy, and slightly thick,  avoid overmixing (you don’t want to incorporate too many air bubbles into the batter).
• Bake for 23-25 minutes, or until the edges are golden and a toothpick inserted into the center comes out clean. Avoid overbaking to ensure the brownies stay moist and tender.
• Remove the baking dish from the oven and let the brownies cool completely in the pan. This prevents the glaze from melting and ensures clean slices.
• Sift powdered sugar into a medium-sized mixing bowl to remove any lumps.
  Add the lemon zest and lemon juice. Whisk until the glaze is smooth, slightly thick, and pourable. Adjust the consistency with a few drops of lemon juice or powdered sugar, as needed.

Lemon Brownies with Lemon Glaze

Sarah Kozowski

Lemon Brownies with Lemon Glaze - They are moist, dense, soft, chewy and super lemony - like a brownie in lemon form!

4 from 1 vote

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Prep Time 10 minutes mins

Cook Time 20 minutes mins

Total Time 30 minutes mins

Course Brownie, Easy Dessert, Lemon Dessert

Cuisine American

Servings 16

Equipment

• 8 x 8 inch baking dish

Ingredients

  

1x2x3x

Brownies

• 1/2 cup (1 stick) unsalted butter softened
• 3/4 cup all-purpose flour
• 2 large eggs
• 2 tablespoons lemon zest
• 2 tablespoons lemon juice
• 3/4 cup granulated sugar
• 1/4 teaspoon sea salt

Lemon Glaze

• 4 tablespoons lemon juice
• 8 teaspoons lemon zest
• 1 cup icing sugar

Instructions

 

• Preheat your oven to 350°F. Line an 8×8-inch baking dish with parchment paper for easy removal. Zest and juice two lemons and set aside, for both the batter and glaze.
• In a large mixing bowl, combine the flour, sugar, salt, and softened butter.
• Use a stand mixer with a paddle attachment or a hand mixer to blend until the mixture resembles coarse crumbs.
• In a separate bowl, whisk together the eggs, lemon zest, and lemon juice until fully combined. Slowly pour the egg mixture into the dry ingredients.
• Beat on medium speed for 2-3 minutes until the batter is smooth, creamy, and slightly thick.
• Pour into baking dish and bake for 20-23 mins, should turn golden around the edges. Avoid overbaking to ensure the brownies stay moist and tender.
• Remove the baking dish from the oven and let the brownies cool completely in the pan. This prevents the glaze from melting and ensures clean slices.
• Sift powdered sugar into a medium-sized mixing bowl to remove any lumps. Add the lemon zest and lemon juice. Whisk until the glaze is smooth, slightly thick, and pourable.
• Adjust the consistency with a few drops of lemon juice or powdered sugar, as needed.
• Spread the glaze over the brownies with a rubber spatula and let glaze set. Allow the glaze to set completely for 10-15 minutes.
• Cut the brownies into 9 or 16 squares, depending on your preferred size. Sprinkle with lemon zest, or with a dollop of whipped cream for extra indulgence!

Keyword Brownie, Lemon, Lemon Dessert

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