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If you’re after something other than chocolate, lemon brownies totally hit the spot. All that zesty lemon goodness shines through in every soft, moist bite, and there’s a punchy glaze on top that takes the tartness up a notch. Whip up a batch for a picnic or a speedy dessert after dinner—they’re basically sunshine you can eat.
Whenever my family sees this pan by the window, everyone gets excited. The whole place fills with that lemony smell and reminds us of summers making lemonade and just laughing together.
Yummy Ingredients
- Lemon zest: tiny yellow flecks full of flavor—use fresh lemons and a fine grater for max citrus kick
- Vanilla extract: smooths out all that tart and makes it smell amazing—stick with pure extract if you can
- Powdered sugar: sift it first to keep your glaze lump-free and glossy
- Granulated sugar: adds sweetness and balances the tang—use fine sugar so it blends fast
- Extra lemon juice: thins out the glaze and amps up the lemon taste—fresh is always best
- Salt: really makes the lemon pop—sea salt gives it a little extra oomph
- Lemon juice: gives all the fresh tangy vibes—freshly squeezed is key
- Large eggs: hold everything together and make it soft—use fresh ones for a nice rise
- Unsalted butter: adds all the richness—grab the good stuff for the tastiest bars
- All purpose flour: keeps things soft but structured—pick finely milled stuff for the best crumb
- Lemon zest (in glaze): adds a pretty look and boosts the citrus—zest just right before mixing your glaze
Easy Step-by-Step
- Slice and Enjoy:
- Grab those parchment edges to lift everything out, then cut the cooled bars into little squares with a sharp knife for a hint of summer in each piece
- Chill After Glazing:
- Swipe the glaze all over the cooled squares then chill for about 15 minutes so the glaze firms up and you get tidy cuts
- Whip Up the Glaze:
- Mix together powdered sugar, lemon juice, and some fresh zest in a small bowl. You want it smooth and a little runny so it sits nicely on top
- Cool it Down:
- Let the bars cool completely before you try to add the glaze—makes slicing so much easier
- Bake ‘Em:
- Spoon the batter into your lined pan, smooth it out a bit, and bake for 22–25 minutes. Check with a toothpick—if it comes out with just a few crumbs, you’re good
- Add Dry Stuff:
- Gently fold the flour and salt into the mixture until you don’t see any dry bits. If you mix too much, the bars get tough, so take it easy
- Mix in Eggs & Goodies:
- Add each egg one at a time, mixing well. Toss in the zest, lemon juice, and vanilla, then stir it up until glossy and smelling like lemonade
- Beat Butter and Sugar:
- Use a sturdy whisk or hand mixer to beat soft butter and sugar together until it’s whipped up and pale
- Get Your Pan Ready:
- Line an 8x8 inch square pan with parchment, letting the edges hang over. This way, it’s super simple to lift the bars after baking and nothing sticks
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Zesting the lemons is honestly the best part. The smell is unreal, and those tiny shreds make the bars look so pretty. My kid loves helping too, which means lots of giggles and sticky hands while we work.
Storage Magic
Just pop these lemon squares in a sealed container and they’ll be good on the counter for three days. Want them to last even longer? Stick them in the fridge—they’ll stay soft and tasty for a week. Drop parchment between layers to stop them from sticking together.
Swap Options
No unsalted butter? Go ahead and use salted, but cut the salt in half. Want to change things up? Try orange zest and juice—it’s super tasty. If you’re out of powdered sugar, blitz regular sugar in a spice grinder until fine for a glaze stand-in.
Tasty Ways to Serve
Honestly, these shine solo, but you can add a dollop of whipped cream or a big spoonful of berry compote if you’re feeling fancy. They’re great next to iced tea or mint lemonade at a summer party. For extra flair, toss fresh raspberries on top before serving.
Tradition and Lemon Bars
Sweet lemon treats are a big part of classic American baking. Turning lemon bars into soft, cakey squares makes them even more fun—think lemonade stands and backyard hangouts. That little twist turns something familiar into a tasty conversation starter.
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Common Questions
- → What helps make the lemon brownies fluffy and moist inside?
Start by whipping up butter and sugar until it looks light and airy. After you stir in the flour, stop mixing as soon as things come together, and don’t leave them in the oven too long. That’s how you keep them tender.
- → Is it fine to swap in bottled lemon juice instead of fresh lemons?
You’ll get the strongest lemon punch if you use straight-from-the-fruit juice and zest, but if you’re out, bottled stuff works okay for flavor in a hurry.
- → Which pan size works best to bake these bars?
Use a square baking pan, eight inches per side, and line it with parchment paper. This way you can lift the bars out easily and they’ll bake nice and even.
- → When’s the best time to glaze the bars?
Don’t rush—wait for the bars to cool off totally. Then swap over the glaze on top. Pop them in the fridge first if you want nice clean cuts.
- → How do you keep lemon brownies tasting fresh?
Seal them in an airtight box and keep at room temp for a couple days, or stash them in the fridge if you want them to last longer.