Lemonies (Lemon Brownies)

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Friends! I hope you’re sitting down. You’re going to love today’s recipe. These lemonies, also known as lemon brownies have the most tender crumb that’s infused with the bright, tangy flavor of lemon.

They combine the richness of butter and white chocolate with the zesty punch of fresh lemon juice and lemon zest, creating a perfectly balanced, sweet, and tart treat. Topped with a smooth lemony glaze, they’re sure to brighten your day.

A pan of lemon brownies with lemon slices on top and a blue napkin laying next to them.

Okay, So What Exactly Are Lemonies?

Imagine the rich, chewy texture of a classic brownie. Now, take out the chocolate and infuse that with the bright, tangy flavor of fresh lemons. That’s a lemony.

Unlike traditional brownies that boast a deep chocolate flavor, lemonies are bursting with lemon, both in the batter and the glaze. They’re the perfect balance of sweet and tart, making them an irresistible dessert during lemon season, or any time of the year, actually.

Frosted lemon brownies in a pan with a light blue napkin laying next to them.

The Ingredients For Lemonies

  • Unsalted butter: Adds richness, moisture, and tenderness, creating a soft and chewy texture.
  • High-quality white chocolate (not white chocolate chips): Adds a creamy texture and a subtle sweetness that complements the tangy lemon flavor, adding depth and richness to the lemonies.
  • Sugar: For the perfect sweetness.
  • Lemon zest: Infuses the lemonies with a vibrant citrus flavor and aromatic oils, intensifying the lemony essence.
  • Eggs: Binds all the ingredients together, and contributes to the richness and texture, giving the lemonies a tender crumb and a moist, dense brownie-like consistency.
  • Egg yolk: Enriches the batter, adding more fat which results in a richer, denser, and more moist texture.
  • Fresh-squeezed lemon juice: Provides acidity, which enhances the lemon flavor, adding brightness and a tangy contrast to the sweetness of the dessert. It also interacts with the other ingredients to help create a tender texture.
  • Vanilla extract: Adds a subtle, warm flavor that complements the tangy lemon.
  • All-purpose flour: Serves as the primary structure-building component, giving the lemonies their shape and texture.
  • Sea salt: Enhances the flavors of the other ingredients and balances the sweetness of the sugar and the tartness of the lemon.

For the Glaze:

  • Powdered sugar
  • Fresh-squeezed lemon juice or milk
  • Vanilla extract
  • Pinch of sea salt
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How To Make Lemonies

  1. Preheat and Prep: Preheat your oven to 350 degrees Fahrenheit. Lightly grease or line an 8 x 8 baking pan with parchment paper.
  2. Melt and Mix: In a microwave-safe bowl, melt the butter and chopped white chocolate in 15-second intervals, stirring frequently until smooth. Set aside to cool slightly.
Butter and chopped white chocolate in a glass bowl with a spoon.
Partially melted butter and white chocolate in a glass bowl with a spoon.


Use a high-quality white chocolate baking bar instead of chips for this recipe. Baking bars typically contain more cocoa butter and this will ensure a smoother melt and richer flavor. Chips contain stabilizers that prevent them from melting well. So, save the chips for the cookies, my friends.

  1. Zest and Whisk: In a large mixing bowl, combine sugar and lemon zest. Get your hands in there and massage that zest into the sugar for maximum flavor! Whisk in the eggs and egg yolk until well combined.
Melted butter and white chocolate in a glass bowl with a spoon.
Cracked eggs on top of sugar in a glass bowl with a whisk.
Sugar and lemon zest in a glass bowl with a whisk.
Whisked sugar and eggs in a glass bowl with a whisk.
  1. Combine and Fold: Pour in the lemon juice, vanilla extract, and cooled butter mixture. Mix until smooth.
Melted butter added to the whisked sugar and eggs in a glass bowl.
Vanilla extract and lemon juice added to the glass bowl with a whisk.
  1. Fold in the flour and sea salt until just combined. Be careful not to overmix – a few streaks of flour are totally okay.
Flour on top of lemon brownie batter with a wooden spoon.
Mixed up lemon brownie batter in a glass bowl with a wooden spoon.
  1. Bake to Perfection: Transfer the batter into your prepared baking pan and smooth out the top. Pop it into the oven and bake for about 35 minutes until the edges start to brown and the top barely sets. Remember, overbaking leads to dry lemonies, and we don’t want that.
Lemon brownie batter in a baking pan with a wooden spoon on top.
Lemon brownies in a baking pan after baking with a light blue napkin.
Powdered sugar in a glass bowl with a whisk.
Lemon glaze in a glass bowl with a whisk.
  1. Cool and Glaze: Allow your lemonies to cool completely on a wire rack. Meanwhile, whip up the glaze by whisking together powdered sugar, lemon juice, vanilla extract, and a pinch of sea salt until smooth. Pour the glaze over the cooled lemonies and spread it evenly with a spatula. Finish off with a sprinkle of extra lemon zest for that perfect finishing touch.
  • Be sure to check out the full ingredient list and recipe instructions below.
Lemon brownies sitting on a cookie sheet with sliced lemons on top.

Tips for Perfect Lemonies:

  1. Don’t Overmix: When folding in the flour, mix until just combined. Overmixing can result in tough lemonies instead of the desired soft and chewy texture.
  2. Keep an Eye on Bake Time: Every oven is different, so start checking your lemonies a few minutes before the recommended bake time. When they’re done, the edges should brown slightly, and the top should, but still soft.
  3. Cool Completely: It’s tempting to dive into those lemony squares right away, but patience is key here. Let them cool completely before glazing to avoid a runny mess.
  4. Store Properly: To keep your lemonies fresh and delicious, store them in an airtight container at room temperature for 3-4 days. You can also freeze them for up to three months – just be sure to wrap them tightly to prevent freezer burn. You can find freezing instructions in the FAQ below.
Sliced lemonies laying on parchment paper with sliced lemons on top.

Questions About This Recipe

Yes. However, fresh lemon juice is preferred for its brighter, more vibrant flavor. Bottled lemon juice can sometimes have a more muted and slightly bitter taste compared to fresh juice.

If you don’t have white chocolate for making lemonies, you can consider a few substitutions, though keep in mind that each will alter the flavor and texture of the final product in different ways:

  1. Cocoa Butter: This is the closest in flavor and texture to white chocolate and can be used in equal amounts. It provides the same rich, creamy texture without the added sugar and milk solids found in white chocolate.
  2. Milk Chocolate or Dark Chocolate: These can be used for a different twist on the flavor, although they will introduce a chocolatey taste that white chocolate does not have. This would create a more traditional brownie with a lemon twist.
  3. Coconut Oil: For a non-chocolate alternative that still adds richness, you can use coconut oil. This won’t provide the same sweetness or flavor as white chocolate, so you might need to adjust the sugar and vanilla in the recipe to compensate.
  4. White Chocolate Chips: If you have white chocolate chips but not solid white chocolate, they can sometimes be used as a substitute, although they may not melt as smoothly due to additives that help them keep their shape.

Lemonies can last in the freezer for up to three months. To ensure they maintain their quality, it’s important to wrap them properly to avoid freezer burn. Here’s how you can do it:

  1. Cool Completely: Make sure the lemonies are completely cool before preparing them for freezing.
  2. Slice (Optional): You can slice the lemonies before freezing, which makes it easier to thaw only as many as you need at a time.
  3. Wrap Tightly: Wrap each piece or the whole slab tightly in plastic wrap. For extra protection, you can then wrap them in aluminum foil or place them in a freezer-safe zip-top bag or an airtight container.
  4. Label and Freeze: Label the package with the date so you can keep track of how long they’ve been in the freezer.

When you’re ready to enjoy your frozen lemonies, thaw them at room temperature or in the refrigerator. If you prefer them warm, you can gently heat them in the microwave or in the oven before serving.

Telling when lemonies are perfectly baked involves looking for a few key signs:

  1. Edges: The edges of the lemonies should start to pull away slightly from the sides of the pan and may appear lightly golden or browned.
  2. Top Surface: The surface should be set and may have a slight shine or gloss to it. It shouldn’t look wet or undercooked, but it won’t have the same crackly top that traditional brownies often have due to the lack of a high chocolate content.
  3. Touch Test: Gently pressing the center of the lemonies with your finger can indicate doneness. It should feel slightly firm but not hard, with a bit of a spring back.
  4. Color: Look for a light golden color, not deep brown. Because they are lemon-flavored and not chocolate, they won’t darken as much as traditional brownies. If they’re brown, they’re likely overdone.
  5. Baking Time: Following the recommended baking time of about 40 minutes as a guideline, but start checking a few minutes before the time is up, as oven temperatures can vary.

Avoid over-baking, as this can make the lemonies dry. If you’re unsure, it’s better to err on the side of slightly underbaked than overbaked, as they will continue to set as they cool in the pan.

Two lemon brownies sitting on a white plate with a lemon and the rest of the bars in the background.

These lemonies will bring a burst of sunshine into your kitchen with their bright, tangy flavor. They’re a testament to the magic that can happen when you blend simple ingredients with a little creativity (and you have an abundance of lemons sitting around). So, the next time you’re in the mood for something sweet, give these lemon brownies a try. I know you’re going to love them.

Sliced lemonies laying on parchment paper with sliced lemons on top.

Lemonies (Lemon Brownies)

By: Kristine Underwood
These lemonies (lemon brownies) have and tender crumb infused with the bright, tangy flavor of lemon. This recipe combines the richness of butter and white chocolate with the zesty punch of fresh lemon juice and lemon zest, creating a perfectly balanced, sweet, and tart treat. Topped with a smooth lemon glaze, these lemon-flavored brownies are sure to brighten your day.
5 from 6 votes
Prep Time 10 minutes
Cook Time 35 minutes
Total Time 45 minutes
Course Sweets & Dessert
Cuisine American
Servings 16 lemonies
Calories 253 kcal


For the lemonies

  • 3/4 cup unsalted butter
  • 3/4 cup white chocolate (one bar – chopped, not chips)
  • 1 1/2 cup sugar
  • 3 TBS lemon zest (about 3 large lemons)
  • 2 eggs
  • 1 egg yolk
  • 2 TBS lemon juice (fresh-squeezed)
  • 1 tsp vanilla extract
  • 2 cups flour (all-purpose)
  • 1/2 tsp sea salt

For the glaze

  • 1 1/2 cups powdered sugar
  • 2-3 TBS fresh-squeezed lemon juice (may substitute milk)
  • 1/2 tsp vanilla extract
  • Pinch sea salt


For the lemonies

  • Preheat oven to 350 degrees Fahrenheit and lightly grease or line an 8 x 8 baking pan with parchment paper.
  • Melt the butter and chopped white chocolate in the microwave in 15 second intervals, stirring often, until smooth and melted. Set aside.
    3/4 cup unsalted butter, 3/4 cup white chocolate
  • Add the granulated sugar and lemon zest to a large mixing bowl and use your hands to massage the lemon zest into the sugar.
    1 1/2 cup sugar, 3 TBS lemon zest
  • Whisk the eggs and egg yolk into the lemon sugar and combine well.
    2 eggs, 1 egg yolk
  • Add the cooled butter mixture, lemon juice, and vanilla extract to the bowl and whisk until smooth.
    2 TBS lemon juice, 1 tsp vanilla extract
  • Using a wooden spoon or rubber spatula, fold in the flour and sea salt. Mix until only a few streaks of flour remain.
    2 cups flour, 1/2 tsp sea salt
  • Pour batter into the prepared baking pan and smooth out the top.
  • Bake for 35 minutes until the edges are just starting to brown and the top is barely set. Avoid over-baking or the lemonies will be dry.
  • Let lemonies cool completely on a wire rack. Then glaze.

For the glaze

  • While the lemonies are cooling, in a medium size bowl, whisk together the powdered sugar, lemon juice, vanilla extract, and pinch of sea salt until smooth.
    1 1/2 cups powdered sugar, 2-3 TBS fresh-squeezed lemon juice, Pinch sea salt, 1/2 tsp vanilla extract
  • Pour over the completely cooled lemonies and spread evenly with a spatula.
  • Top with additional lemon zest if desired. Allow glaze to harden slightly before slicing.
  • Once the glaze has set up, slice evenly in to 16 squares and enjoy!
  • Store lemonies in an airtight container for 3-4 days or freeze up to three months.


Serving: 1 lemonyCalories: 253kcalCarbohydrates: 47gProtein: 3gFat: 12gSaturated Fat: 7gPolyunsaturated Fat: 1gMonounsaturated Fat: 3gTrans Fat: 0.4gCholesterol: 57mgSodium: 88mgPotassium: 52mgFiber: 1gSugar: 23gVitamin A: 315IUVitamin C: 3mgCalcium: 24mgIron: 1mg
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Recipe Rating


  1. These are genius! We love anything lemon and these lemon brownies are about as lemony as you can get, in the best way possible. Delish!5 stars

    1. Thank you so much, Megan! I’m right there with you – give me all the lemon goodies! I appreciate the review!

  2. These brownies are light, creamy, and had the perfect balance of sweet and tangy. 10/10 recommend!5 stars

  3. What a genius concept, who knew lemons could make a great batch of brownies. These are incredible!5 stars

    1. Thank you so much Charla! I’m so glad you enjoyed the “brownies” too!

  4. The white chocolate is such a great combo with the lemon! These bars have the perfect texture too. Delicious!5 stars

    1. Thank you so much Carrie! I agree about the white chocolate and lemon – a match made in heaven!

  5. Mackenzie says:

    These are my new favorite I love all things lemon, and these lemonies turned out so soft and delicious. LOVE THE GLAZE. I can’t wait to make these again.5 stars

    1. Me too Mackenzie! The glaze is almost my favorite part. I’m so glad you enjoyed the lemonies too!

  6. These are just good. Great texture, tangy glaze, lemon perfection!5 stars

    1. Hahaha Justine – lemon perfection! That’s my new favorite line, and thank you, thank you, thank you! Glad you enjoyed them!

  7. Followed the recipe for some reason my edges turn brown but the inside never baked. Any idea what I did wrong? Bake at 350 for 38 minutes.

    1. Hi Marilyn! Sounds like maybe your oven runs a little hot, causing the edges to brown faster. You could try a slightly lower temperature for a few extra minutes of baking time. These brownies will continue to cook in the pan while they’re cooling and they’re moist and pretty dense in the center. They definitely shouldn’t be raw; however.