Lemon Brownies Citrus Bars

These lemon brownies are the perfect treat when you crave something a little different from the classic chocolate bar. They showcase all the brightness of fresh lemons with a moist and tender crumb plus a zippy glaze that brings out their citrusy character even more. Whether you bake these for a picnic or as a quick weeknight dessert they deliver pure sunshine in every bite.

My family always lights up when they spot this pan cooling by the window. The scent fills the kitchen and instantly brings back memories of summer gatherings with homemade lemonade and laughter.

Ingredients

• All purpose flour: creates the structure and helps keep the bars soft. Choose a flour with a fine texture for the most tender crumb
• Granulated sugar: balances tartness and gives these brownies their delicate sweetness. Opt for fine granulated sugar for even blending
• Salt: enhances all the flavors and sharpens the lemon’s brightness. Sea salt is especially nice here
• Unsalted butter: forms the rich base. Select a quality butter for the deepest flavor
• Large eggs: act as a binder and add moisture. Fresh eggs are always best for good lift
• Lemon zest: delivers vibrant citrus oils so use unwaxed lemons and a microplane for best results
• Lemon juice: brings bold fresh tang. Squeeze your own lemons to get the brightest flavor
• Vanilla extract: rounds out the sharpness of the lemon. Pure extract gives a lovely aroma
• Powdered sugar: is the base of the smooth bright glaze. Sift before using to prevent lumps
• Extra lemon juice: keeps the glaze tart and runny enough to spread. Again fresh juice is key here
• Lemon zest: in the glaze adds sparkle and visual appeal so zest your lemons just before mixing

Step-by-Step Instructions

Prepare the Pan:

Line an 8 by 8 inch baking pan with parchment paper making sure it hangs over the edges for easy lifting later. This keeps the brownies from sticking and allows them to release smoothly

Cream the Butter and Sugar:

In a large mixing bowl beat the softened butter and granulated sugar together using a hand mixer or sturdy whisk until the mixture is light and fluffy. This step aerates the batter and starts the foundation for a soft cake-like texture

Mix in the Eggs and Flavors:

Add the eggs one at a time mixing well after each so the batter stays smooth. Stir in the lemon juice zest and vanilla extract making sure they are fully incorporated. The batter will look glossy and smell wonderful

Fold in the Dry Ingredients:

Using a spatula gently stir in the flour and salt just until there are no more streaks. Do not overmix or the crumb will turn tough instead of tender

Bake:

Pour the batter into the prepared pan smoothing out the top with the back of a spoon or offset spatula. Bake in the preheated oven for about 22 to 25 minutes until the top is set and a toothpick inserted in the center emerges mostly clean with a few crumbs

Cool Completely:

Remove the pan from the oven and let the brownies cool entirely in the pan. This allows the texture to set making slicing easier

Make the Glaze:

In a small bowl combine the powdered sugar with the lemon juice and additional zest. Stir until smooth and glossy. The glaze should be thin enough to pour but thick enough to stay on top

Glaze and Chill:

Pour and spread the glaze evenly over the cooled brownies. Place in the fridge for at least 15 minutes so the glaze sets up making neat squares when cut

Slice and Serve:

Lift the brownies out of the pan using the parchment handles. With a sharp knife cut into nine squares and enjoy that bright citrus pop

Save Pin

The lemon zest is always my favorite part. It smells incredible being grated and its little yellow flecks look so pretty in the bars. My little one loves to help with the zesting which always leads to joyful sticky fingers and giggles in the kitchen.

Storage Tips

These lemon brownies can be kept in an airtight container at room temperature for up to three days. If you want to extend their freshness place them in the fridge and they will stay moist and flavorful for up to a week. Stack sheets of parchment between layers to prevent sticking.

Ingredient Substitutions

If you do not have unsalted butter you can use salted butter and reduce the salt in the recipe by half. For a slightly different but equally tasty result try orange zest and juice as a twist. If you are out of powdered sugar you can briefly blend granulated sugar in a spice mill until very fine as a stand in for the glaze.

Serving Suggestions

These are wonderful on their own but you can dress up lemon brownies with a dollop of whipped cream or a spoonful of berry compote. At summer parties I like to pair them with iced tea or mint lemonade. They also look gorgeous with fresh raspberries sprinkled over the glaze just before serving.

Cultural Note

Lemon desserts are a classic in American baking. Brownie style lemon bars bring together the ease of a simple tray bake with the nostalgia of lemonade stands and spring gatherings. The recipe puts a creative citrus spin on the beloved brownie texture making it a fun conversation starter.

Save Pin

Common Questions

→ How do you achieve a soft, cake-like texture in lemon brownies?

Beating butter and sugar until fluffy is key. Also, do not overmix after adding flour, and avoid overbaking to maintain a tender crumb.

→ Can bottled lemon juice be used instead of fresh?

Fresh lemon juice and zest deliver the brightest flavor, but bottled juice can be used in a pinch if fresh is not available.

→ What type of pan works best for these bars?

An 8x8-inch square baking pan lined with parchment paper makes for easy removal and ensures even baking.

→ How should the citrus glaze be applied?

Let the bars cool completely, then spread the glaze evenly over the top. Chill before slicing for clean edges.

→ How should lemon brownies be stored for best freshness?

Store in an airtight container at room temperature for up to three days, or refrigerate for longer shelf life.