Lemon Lemonies

PinSaveJUMP to RECIPE

This post may contain affiliate links.

Lemon Lemonies — Like lemon brownies, but made with lemon and white chocolate! Dense, chewy, not cakey and packed with big, bold lemon flavor!

 Lemon Lemonies - Like brownies, but made with lemon and white chocolate! Dense, chewy, not cakey and packed with big, bold lemon flavor!



Best Ever Lemon Brownie Recipe

If you like lemon, you’re going to love these bars. They’re packed with bold lemon flavor and are not for the faint of heart.

I’ve seen recipes on Pinterest for similar bars that are called lemon blondies, lemon brownies, or lemon lemonies. My fast, easy, no-mixer version is heavy on the lemon zing and lemonies seems the most fitting.

If you’re looking for traditional lemon bars or a fluffy lemon cake, the lemonies are not it. They’re the lemon equivalent of moist, fudgy brownies with zero traces of cakiness. They’re tooth-sinkingly dense with subtle buttery undertones like blondies have.

 Lemon Lemonies - Like brownies, but made with lemon and white chocolate! Dense, chewy, not cakey and packed with big, bold lemon flavor!

After pouring the glaze over the warm bars right as they emerge from the oven, it sets up, seeps into the brownies, and makes them even moister, softer, and more lemony. 

With each bite of a lemonie, I wanted another. It’s the type of food that the more you have, the more you want. The boldly tart-yet-sweet element really kept me going back to straighten the rows.

And the texture is exactly what I want in bars. Dense, rich, moist, chewy, and thick enough to be so satisfying.

Between my row straightening and my family’s love for lemon things, the lemonies disappeared fast.

 Lemon Lemonies - Like brownies, but made with lemon and white chocolate! Dense, chewy, not cakey and packed with big, bold lemon flavor!

Ingredients for Lemon Brownies

To make the addicting lemony lemon brownies, you’ll need:

  • White chocolate chips
  • Unsalted butter
  • Eggs
  • Granulated sugar
  • Lemon juice
  • All-purpose flour
  • Salt
  • Confectioners’ sugar
  • Lemon zest
 Lemon Lemonies - Like brownies, but made with lemon and white chocolate! Dense, chewy, not cakey and packed with big, bold lemon flavor!

How to Make Lemon Brownies

These lemon blondies are incredibly easy to prepare. Instead of milk or dark chocolate, the lemon lemonies are made with melted white chocolate.

Here’s an overview of how the lemon brownie recipe is made:

  1. Melt the white chocolate and butter together in the microwave.
  2. Wait a minute or two before adding the eggs, then add the eggs, granulated sugar, and lemon juice, then whisk until combined.
  3. Stir in the dry ingredients and then turn into an 8×8-inch baking dish.
  4. These lemon brownies need to bake until a toothpick inserted in the center comes out mostly clean, or with a few moist crumbs, but no batter. 
  5. Once the lemon brownies are finished baking, set them aside and whisk together the lemon glaze. Pour the glaze over the brownies.

Tip

You’ll then need to let them cool on your countertop for 2 to 3 hours before slicing and serving. 

 Lemon Lemonies - Like brownies, but made with lemon and white chocolate! Dense, chewy, not cakey and packed with big, bold lemon flavor!

Can I Use Another Citrus Juice Besides Lemon Juice? 

Yes! I’ve actually made these lemon brownies as Orange Orangies as well. You may be able to make a lime version too, but I haven’t tried it out yet. 

Can I Double This Recipe? 

You most likely can double this recipe and bake the lemon brownies in a 9×13-inch pan. You may need to bump up the baking time though. 

Lemon Lemonies — Like lemon brownies, but made with lemon and white chocolate!! Dense, chewy, not cakey and packed with big, bold lemon flavor! Always a crowd FAVORITE!!

Tips for Making Lemon Brownies 

The lemon brownies themselves are not super lemony, thanks to melted white chocolate that’s stirred into the batter, but the glaze is pretty zippy. If you want to dial back the overall lemon intensity of the dessert, halve the recipe for the glaze, and drizzle it on like this, rather than flooding the entire surface.

But with lemon desserts, I generally prefer bold lemon flavor, and nothing is every too lemony for my daughter. She picks lemons slices out of ice water and eats them as if they were orange slices. Pucker much.

And it goes without saying that you should use freshly squeezed lemon juice for this spring dessert. The bottled stuff doesn’t hold a candle to juice straight from a lemon! 

Lemon Lemonies — Like lemon brownies, but made with lemon and white chocolate! Dense, chewy, not cakey and packed with big, bold lemon flavor!

Pin This Recipe

Yield: 9

Lemon Lemonies

Lemon Lemonies

Like lemon brownies, but made with lemon and white chocolate! Dense, chewy, not cakey and packed with big, bold lemon flavor!

Prep Time 15 minutes
Cook Time 27 minutes
Cooling Time 3 hours
Total Time 3 hours 42 minutes

Ingredients

For the Bars

  • 3/4 cup white chocolate chips
  • 1/2 cup unsalted butter (1 stick), melted
  • 2 large eggs
  • 3/4 cup granulated sugar
  • 1/4 cup lemon juice
  • 1 3/4 cups all-purpose flour
  • pinch salt, optional and to taste

For the Glaze

  • 2 cups confectioners’ sugar
  • 1/3 cup lemon juice, or as necessary for consistency
  • 1 tablespoon lemon zest, or to taste

Instructions

    1. Preheat oven to 350F. Line an 8-by-8-inch baking pan with aluminum foil, spray with cooking spray; set aside.

    For the Bars:

    1. In a large, microwave-safe bowl add the white chocolate, butter, and heat to melt, about 2 minutes on high power. Stop to check and stir after 1 minute, and then heat in 20-second bursts, stopping to stir after each burst, until mixture can be stirred smooth. White chocolate is very prone to scorching and seizing up, so watch it carefully and don’t overheat.
    2. Wait momentarily before adding the eggs so you don’t scramble them. Add the eggs, granulated sugar, lemon juice, and whisk until combined.
    3. Add the flour, optional salt, and stir until just combined; don’t overmix.
    4. Turn batter out into prepared pan, smoothing the top lightly with a spatula.
    5. Bake for about 27 to 28 minutes, or until a toothpick inserted in the center comes out mostly clean, or with a few moist crumbs, but no batter; set aside and make the glaze.

    For the Glaze:

    1. In a medium bowl, add 2 cup confectioners’ sugar, 1/3 cup lemon juice, and whisk until smooth. As necessary, add additional lemon juice (or sugar) to reach desired glaze consistency. I used slightly over 1/3 cup lemon juice. Glaze should be fairly thin and easily pourable.
    2. Evenly pour glaze over bars, smoothing it lightly with a spatula if necessary, but glaze will likely just slide into place.
      Evenly sprinkle with lemon zest.
    3. Allow bars to cool in pan uncovered for at least 2 to 3 hours, (or overnight and cover with a sheet of foil) before slicing and serving so glaze can set up.

Notes

  • Bars will keep airtight at room temperature for up to 1 week, or in the freezer for up to 6 months.

Nutrition Information:

Yield:

9

Serving Size:

1

Amount Per Serving: Calories: 433Total Fat: 16gSaturated Fat: 9gTrans Fat: 0gUnsaturated Fat: 5gCholesterol: 71mgSodium: 49mgCarbohydrates: 69gFiber: 1gSugar: 49gProtein: 5g

More Easy Lemon Desserts:

Softbatch Glazed Lemon Cream Cheese Cookies – Big, bold lemon flavor packed into super soft cookies thanks to the cream cheese!! Tangy-sweet perfection! Lemon lovers are going to adore these easy cookies!!

Softbatch Glazed Lemon Cream Cheese Cookies - Big, bold lemon flavor packed into super soft cookies thanks to the cream cheese!! Tangy-sweet perfection! Lemon lovers are going to adore these easy cookies!!

Soft and Chewy Lemon Cookies – They pack a powerful lemon punch, they’re soft and dense rather than cakey, and they’re thick enough to sink your teeth into!

Soft and Chewy Lemon Cookies - They pack a powerful lemon punch, they’re soft and dense rather than cakey, and they’re thick enough to sink your teeth into!

Lemon Buttermilk Cake with Lemon Glaze — If you’re a lemon lover, you’ll love the perfectly tart yet just sweet enough big pop of lemon flavor this soft and fluffy cake has.

Lemon Buttermilk Cake with Lemon Glaze 

Blueberry Lemon Cake with Lemon Glaze — The cake is packed with sweet, juicy blueberries and while there’s lemon in the batter, it’s the lemon glaze that really brings out the tartly-sweet lemon flavor that complements the blueberries so well.

Blueberry Lemon Cake with Lemon Glaze

The Best Lemon Loaf (Better-Than-Starbucks Copycat) – Took years but I finally recreated it!! Easy, no mixer, no cake mix, dangerously good, and SPOT ON!!

The Best Lemon Loaf (Better-Than-Starbucks Copycat)

Lemon Olive Oil Cake – My new FAVORITE lemon dessert of all time!! Lemon zest, juice, extract, and Limoncello add so much AMAZING lemon flavor to this EASY, ridiculously moist no-mixer cake that’s unique and INCREDIBLE!!

Lemon Olive Oil Cake

Lemon Coconut White Chocolate Gooey Bars — The lemon base is soft and chewy, there’s coconut and white chocolate chips for extra texture, and sweetened condensed milk peeks through the top.

Lemon Coconut White Chocolate Gooey Bars

Strawberry Lemon Crescent Ring — This fast and easy ring that’s ready in 30 minutes has strawberries with lemon and cream cheese incorporated for a tangy pop.

Strawberry Lemon Crescent Ring

Glazed Lemon Pie Bars — The crust is buttery, soft, and tender while the filling is juicy and luscious with the perfect amount of sweet-yet-tart flavor and a lemon glaze boosts the lemon flavor even more.

Glazed Lemon Pie Bars

Originally published June 14, 2014 and reposted February 28, 2020 with updated text.



About the Author

Welcome to AverieCooks! Here you’ll find fast and easy recipes that taste amazing and are geared for real life. Nothing fussy or complicated, just awesome tasting dishes everyone loves!

Get the latest recipes via email!

Leave a Comment

Please note: I have only made the recipe as written, and cannot give advice or predict what will happen if you change something. If you have a question regarding changing, altering, or making substitutions to the recipe, please check out the FAQ page for more info.

This site uses Akismet to reduce spam. Learn how your comment data is processed.

Comments

  1. Hi Averie,

    you always make the most fantastic cookies and cakes — thanks a million for sharing! But as always, those of us who live in Europe almost always have to take a little more time to convert your measurements into metric, which is what’s widely used in these parts. Is that possible for you to include a metric equivalent as well? This is in fact highly recommended by many pastry chefs for being more accurate than, say, cup measurement. Thanks very much for considering this request.

    1. I use cups and teaspoons and for the past 13 years I’ve had my sitem all 3000 recipes++ on my site are written that way and I just can’t imagine trying to convert everything over to metric. Sorry for the inconvenience it causes!

  2. THE recipe looks delicuous . THE calories ,carbs. an sugar are a killer for us stuck on a diet . so sad. AS a lemon lover you have a winner CONGRATS

  3. This recipe turned out awesome! I followed recipe exactly and they were delicious! Thank you!

    Rating: 5
  4. Averie, can I pick your brain for a moment? I have two questions. One, I am out of lemons, but I do have either Fireball Whiskey or Grand Marnier. Do you think that will work? Also, when I do get lemons (or make your orange version), would this bar work for ice cream sandwiches? I could I bake one half of this batter for half the time (or so), then the other, and then sandwich ice cream. Thank you in advance for any thoughts and of course, the recipe!

    1. Out of lemons so you’d use the Fireball or GM in what format? I am thinking you almost mean this cake regarding this question https://www.averiecooks.com/lemon-olive-oil-cake/ I would use the GM, it is PERFECT. This cake is one of my fave lemon desserts of all time. Neither the FBW or the GM really would belong in the Lemon Lemonies other than maybe 1-2 tbsp and I would use GM.

      Regarding using these as ice cream sandwiches…they are a really soft bar so I worry they wouldn’t be hearty enough to really support the ice cream, then again when frozen and eaten quickly when you have them out of the freezer, probably would be fine.

      LMK how things go.

      1. Perfect!!!! Thank you for the response – that could have been disastrous (except I would have eaten them ALL because, booze.) Off to look at your lemon olive oil cake! (The problem is, I find more and more recipes I want make on your site when I click around… I have like 15 tabs open. LOL.)

  5. I made thesein the pan. Then I tried a half recipe baked in a 12 slot madeleine pan. Baked about 12 minutes. Came out well. Make sure you grease the Madeline forms with butter really well. I wanted something that was easy to pass out at a meeting that would not need plates. Flavor is great

    Rating: 5
    1. Thanks for the 5 star review and glad they turned out great for you in a pan and in a madeline pan too!

  6. Great recipe. Very easy. I reduced the butter by 2tablespoons and added 2tablespoons applesauce. Seemed to work fine. I was shaving calories. Everyone loved them

    Rating: 5
  7. These were awesome!  I added coconut and vanilla to batter, and used less powdered sugar than called for in the icing – I wanted more of a tart glaze consistency. Will make again. 

    Rating: 5
  8. Dear Mrs Averie,
    I tried to cook using your recipes. My hubby appreciated the results, thank you very much. But I have a little problem – I live in Europe and it’s difficult for me to understand how many grams 1 cup is. Could you tell me the size of the cup in ml or gr? Thanks a lot in advance.

    1. Well 1 cup of powdered sugar versus 1 cup of flour or 1 cup of raisins are all going to have different gram weights. I don’t convert my recipes into metric so you will have to find a reliable online calculator and do the conversions that way.

  9. Going to make this recipe in two days. Can I use parchment paper instead of aluminum foil? Will I get the same heat distribution ?

    1. Yes parchment is fine. I just use foil for easier cleanup because I get tighter corners with it than with parchment but use whatever you like.

  10. Hi Averie,

    I have a Baker’s White Chocolate bar that I have been waiting to use. Could that be used instead of white chocolate chips? How would it convert to the 3/4 cup? Thanks! :)

    1. A quick Google check says 3/4 c white choc chips is 4.6 oz so that’s what you’d want to use.

  11. These lemon lemonies were a hit!!! I made them for a friend’s birthday and people wanted seconds(which was a bummer because I made 1 batch). I omited the glaze and used 2/3 sugar and it was still sweet with a lemony zing. Thank you so much for a wonderful recipe!

    Rating: 5
  12. I made this for my sisters baby shower, people liked it but these are sugar bombs. If your not big on super sweet things, lessen the sugar or don’t add the glaze. Also there was too much glaze for it to set. Overall it was an easy lemon recipe, but it’s hard to eat more than a bite. If it’s your thing, go for it! Just waaaay to sweet for me :)

    Rating: 5
    1. Thanks for the 5 star review and glad people liked them. You can always cut back on the sugar in the glaze or skip the glaze all together, that will tone things down for next time. I love the contrast of the sour + sweet and many people do as well but I understand if you found them pretty sweet.

  13. Not sure how I feel about chocolate and lemon combo. Is it a bad idea to leave out the chocolate? Can’t wait to try these!

    1. You need the white chocolate for sweetness. It obviously tastes nothing like regular chocolate.

  14. I love lemon actually anything citrus. But what about something like the lemony bars with strawberry

    Rating: 5
  15. Do you think you would get the same texture when using gluten free flour? I need a lemon dessert for a group and one person is allergic to wheat. mona

    1. I don’t bake with GF flour so I really cannot say. I would use one of the cup-for-cup varities and do a trial run and see how it goes.

      1. No, the person who is wheat intolerant didn’t attend the meeting so I didn’t have to avoid gluten. I’ve kept the recipe though to try when he attends the next meeting. Thanks again. mona

  16. Thank you so much for your prompt reply! I did decide to go with the orangie bars, and I added some coconut as well and they turned out awesome!

    Your site has become a go-to for recipes including some jewish and middle-eastern recipes and now I will have to check out the dessert and treat recipes as well. Good job, and thanks again.

    1. Glad my site has become a go-to for you, including some ethnic inspired recipes it sounds like you’re trying! Thanks for making things!

  17. Do you have a similar recipe that uses orange juice and zest? I am going to make this lemonie recipe first because I love lemon, but lately I have a craving for something orange flavoured. Thanks much from Toronto.

  18. We love your lemon lemonies! They are the BOMB! Don’t change a thing. Follow the recipe exactly and they are amazing!

  19. First Id love to say, Mrs Averie, I absolutely LOVE all of your recipes. (I haven’t strayed too far from the cookie bar section truthfully, but shall eventually!) The 1+1+1 method has always made things exceptionally easy for a girl that couldn’t cook anything that didn’t come from a box until age 25 (lol).Now…..these lemonies. YUM, YUM GIRL! They are absolutely fantastic! I had created my own “lemonie” based on a dozen recipes id stumbled upon on Pinterest. Many batches too cakey & dry, some that were a reminder of eating a butter stick with lemon zest. I thought I had perfected my method until I found this one. The white chocolate ingredient made me stop and pause a moment. I made this particular recipe for my hubby and in laws last year desperate to convince my new mother-in-law I was capable of creating “lemon heaven” as we call it. My entire family loved them so much I made an additional pan the following day! (This wasn’t too unusual as my husband endured MANY DAYS of lemonie baking while pregnant with our son and all I wanted was this sweet, tangy treat 24/7) Before the in laws left for home I shared I had gotten the recipe from your blog. She smiled and said ” Honey, where did you think I learned half of the treats MY husband eats?” then winked and off they went. To this day whenever I see this recipe I stop and smile to recall that memory….then head for my pantry to see if I have white chocolate lol!Thanks for the fantastic lemonie bar recipe….bc you nailed it sweetie! So far each cookie bar i’ve made from your blog has been success and this one tops my personal list.(FOR THOSE CURIOUS….TRY THEM! THEY ARE DEF WORTH IT!! JUST FOLLOW THE STEPS EXACTLY WITHOUT SUBBING ANYTHING AND YOU WILL BE VERY PLEASED!!)With gratitude in Mississippi,Jen

    Rating: 5
    1. What an amazing comment and thank you for taking the time to write! I am glad you love these lemonies soooo much and that your MIL and whole family just love them so much as well!

    2. What a sweet comment! I hope to make these ( or the Fudgy Banana version) soon, but I love when people take the time to leave sincere comments. Much love to you all!

      1. Just to keep the LOVE alive: I love all of you sweet (& sincere) ladies! And I followed this recipe to a “T” AND LOVE these lemonie brownies! Thanks Averie! Great job! Love & Happiness to All! It’s 2021 and it’s time to express your (sincere) LOVE to (and for) this damaged world! The world needs MORE LOVE and we need it NOW and let the Lord back in! (And we need more dedicated food bloggers (like Averie) sharing dynamite recipes for more calorie-filled happiness in the world! Love to ALL!

        Rating: 5
      2. Thank you for the wonderful and kind comment, I really appreciate it! I have been doing this fulltime since 2009, 12+ years now, and I appreciate your support with my recipes and glad you love this one!

    1. I would just double all the ingredients and bake for approx the same amount of time, same temp, keep an eye on it but that is my recommendation.

  20. Hi Averie,

    I am excited to try these bars. Do you recommend freezing them with or without the glaze?

    Thanks!

    Desiree

  21. I get the best recipes from you. Thank you very much. So fun to try them. Hummmm what’s for dinner. Hahahaha

  22. I made these last week, hit among everyone who liked lemon, thank you for the good recipe. I did follow the suggestion someone made about poking holes and pouring the glaze into the holes. I personally don’t like lemon and I am wondering if it would be possible to make this using orange instead since it is another similar type citrus fruit.

    1. Yes it is very possible because I know other readers have left comments telling me they’ve done so with OJ and orange extract. Good luck!

  23. These are DElicious!!! Who cares if they’re not as yellow as the pictures…?! And what strikes me about them is how moist they have stayed after a few days. They seem to get yummier and more moist and lemony with each passing day. Big winner. Thank you so much for sharing!!!

    1. Glad you love them and I agree – they get even moister and lemony with the passing days! And people can always add yellow food coloring if they want them super vibrant.

  24. After YEARS of having friends suggest Pinterest, I finally signed up. I am definitely not proficient at it. I have been searching for a way to pin your lemon bars for 3 days! I am using a phone which might make it different. I have hit the p at the top, but it only sends me to follow your whole site. (Which is probably a good idea since I have also now browsed tons of your recipes) That said I still can’t pin just this recipe though I had no trouble with quite a few others. I know this is the wrong place to ask, but help!!

  25. These were delicious! I used salted butter, since I was too lazy to go to the store to get the unsalted variety, and just omitted the pinch of of salt. I skipped the glaze to reduce the sweetness. Lastly, I increased the fresh-squeezed lemon juice to 1/2 cup because we love lemons.

    The bars turned out DELICIOUS! The hubs gobbled them up. He’s totally not a cake/brownie/pastry guy, but the yummy, zesty lemon was what did it for him.

    Has anyone tried these with lime juice? I’m wondering if they taste just as good.

    Also, would this recipe work if I used fresh strawberry puree instead of lemon juice? Sorry if this is a silly question. I’ve only ever baked 3 things from scratch: 2 meyer lemon tarts from a Martha Stewart recipe, and the lemon lemonies.

    1. Thanks for trying the recipe and I’m glad it came out great for you like you made it!

      I haven’t tried with key lime or lime juice but I bet they’d be great! I don’t recommend strawberry puree as it’s a completely different consistency and I don’t think would be as successful.

  26. I made these a few weeks ago for my sons birthday. Everybody loved them. I was disappointed because there was no leftovers  ;)
    These are my favorite! I am so happy I found your page.
    Greetings from Germany!!! 

    1. Thanks for trying the recipe and glad it came out great for you! Thanks for reading all the way from Germany!

  27. I made these a couple of days ago! The lemonies themselves  were as promised. Delicious, chewy, moist!! The glaze was too much and affected their flavor ( and I  never complain for too much sugar). I’ll def try them again asap with no or half the glaze!! I’ll also take up on the suggestions above (add some chips and zest in the lemonies). Thank you!

    1. Thanks for trying the recipe and I’m glad you enjoyed the lemonies and skipping the glaze next time is an easy fix.

  28. made these today, they are very good, but I think next time I will leave the glaze off, as they were very sweet- but love, love LOVE the lemonies!! anything using fresh lemon is ok in my book! thanks for posting this recipe :)

    1. Thanks for trying the recipe and glad you enjoyed the bars! I love the tangy-sweetness of the glaze but you can omit next time if you think you’d like that more.

  29. Hi! I made these last summer, and they were incredible! Would like to feature them on my blog— may I credit one of your photos and link back to your recipe? 

    Alexa | theicingontheplaylist.blogspot.com

    1. Please link back to the recipe (don’t reprint), and if you do it that way you can use 1 photo.

      Glad you loved them!

  30. These look delicious so I thought  I’d try them. I have been baking for many years and followed the recipe exactly. The bars were not even close to the color of the ones in the picture, they were basically white with a tinge of color but nothing like the picture shows.  I also measured the ingredients for the glaze exactly and when I took the bars out of the fridge the next day, the glaze melted where I cut a piece out and the space filled in with liquid. I was so disappointed. The bars themselves don’t taste too bad but again, look nothing like the pictures. Was yellow food colouring added to make them look so yellow? 

    1. Maybe the lighting makes them appear more yellow in the photos than they were in reality; however in reality they were pretty darn yellow! Not sure why yours were as pale.

      With regard to the glaze, that’s why I wrote about 1/3 cup lemon juice, or as necessary for consistency. Sounds like you could have gone with less than 1/3 cup and/or more sugar to firm it up. Now you know in case you re-try. Thanks for trying the recipe.

  31. I made these exactly as called for in the recipe. The bars were not yellow at all. Cooked for 27 minutes exactly and they were initially sort of dry and bland, but the taste and texture improved the second day. I used fresh lemon juice instead of bottled. Would this account for the difference?

    1. Lemon juice will vary based on the lemon- some are just more flavorful than others. That’s true with any fruit from oranges to strawberries.

      I tend to use bottled, organic, 100%-lemon lemon juice because I find it easier and more cost effective than juicing lemons. It has a TON of flavor. You could maybe give something like that a try because these are not lacking in lemon flavor at all for me! In terms of the dryness, maybe your oven runs a bit hotter than mine so baking a few minutes less may help.

      1. Avery, Want to try these. Do you still recommend bottled lemon juice? If so, do you have a favorite brand? Thanks!

      2. I use the Santa Cruz brand. It’s all organic and so much faster than squeezing or juicing lemons. That is probably the ‘best’ but I don’t do it and have good luck with that particular bottled lemon juice. It’s in mainstream grocery stores. https://amzn.to/2T93JzO

  32. I love this recipe!  I use only half the glaze.  While the bars are still warm, I poke a few holes in the top of the bars and pour the glaze over.  The glaze seeps in and the bars are really luscious.  After the bars soak up the citrusy deliciousness, but are still wet, I sprinkle with sanding sugar and top with the lemon zest.  Once dried, you have a gorgeous shimmery top!  These bars earn a marriage proposal (or 3 or 4) from one of my co-workers every time I bring them in to work!  :)  You do have to be a lemon-lover, but if you are, these hit the spot!  They are a very special little cookie.  Thanks again, Averie!

    1. Thanks for trying the recipe and I’m glad it came out great for you! I love making ‘poke cakes’ and I bet the poking technique works great here! And I love that you get 3 or 4 marriage proposals from them every time you bring them to work!! :)

  33. Thank you for this recipe, it is delicious! I’ve created a gluten free version which I put on my blog but I’ve linked back to you. Hope you don’t mind!

  34. They were cakey and dry and not at all what I expected. I cooked for 27 minutes exactly, there were no crumbs so maybe that was too long. I did use white-wheat flour instead of all purpose so maybe that’s why. I should have followed the recipe exactly They also were not yellow at all. Do you use food coloring or alter the photos or do you think was that due to the flour I used?

    As a side comment, shouldn’t reviews be for comments AFTER one actually makes them?

    1. You cannot sub white-wheat flour for all-purpose flour which is what I called for in the recipe and expect the same result. Wheat-based flours have a tendency to become much drier when used in baking and they need to generally bake for less time, use more liquid of some sort, etc. I also think that’s what did you in with the color since it’s much more of a beige/dingy flour and regular AP will give you a pop of color. I recommend following the recipe exactly next time and I think you’ll love the bars!

  35. I made these a couple months ago and they were so delicious! I doubled the recipe in a 9×13 pan and added some white chocolate chips to the batter as well. I added extra lemon zest to the batter as well because I like the strong flavor. So good! Yesterday I used this recipe to make grapefruit bars for my own blog too and it worked really well! If you’d like, take a look: https://tryhardkitchen.wordpress.com/2015/04/20/grapefruit-brule-bars/ 
    I credit your recipe as the inspiration, of course. :) 

    1. Thanks for trying the recipe and glad it came out great for you and that you were able to tweak it into grapefruit bars (they look awesome, what a fun idea too…love grapefruit!)

    1. Thanks for trying the recipe and I’m glad it came out great for you and that doubling in a 9×13 worked great!

    1. If you’re doubling one thing, you have to double ALL the things otherwise the ratios will not be the same and it won’t turn out.

  36. Hi! I made these this summer and they were the best thing I’ve ever tasted! I made two trays of them last week and both turned hard within a day and the icing became very crumbly. Any suggestions as to how to fix this? They were much more moist when I made them in the Summer (living in FL) and I now live in AL. Any suggestions would be SO helpful. Thanks!

    1. Sounds like maybe your new oven is running hotter and they were over-baked. Plus, baking in summer humidity, food always does seem to be more moist. So in the winter, I always reduce baking time.

  37. Averie, I finally made these! (They’ve only been calling my name for months.) So buttery and delicious! I doubled the recipe and baked them in my brownie pan that has dividers. I baked them for about 29 minutes. I just made a small amount of glaze to drizzle on, sprinkled on some powdered sugar, and added sea salt on top. We’re really enjoying these!

    1. Thanks for trying these and sounds like doubling worked perfectly! Glad you love them and thanks for the detailed comment – awesome!

    1. I’ve never doubled it but I think it will be fine doubling in a 9×13 and with baking, probably a bit longer, slightly? Not sure since I have tried. Just bake until they’re done!

  38. Made these today, and I’ve got mixed feelings about them. I enjoyed the texture, but I think the glaze made them overly sweet.

    1. You could always skip the glaze next time. We love it and I think it adds so much extra lemon flavor but yes, it is sweet-but-tart.

  39. omg, I need to make these. I love just about anything lemon and you can totally tell from the photo how dense these are. Seriously, YUM. Thank you for this!

  40. Ohmygosh! Just when I thought brownies couldn’t get any better, you went and done it. :-) I am in love with these, and I must make them….like, now!

  41. I made these and shared with my neighbor, my mom, and my sister’s little family. Everyone raved about how delicious they were! I believe that is saying something when it comes to a lemon dessert. Lemony things tend to be a love/hate kind of thing, but everyone (even my husband who doesn’t care for lemon in anything) thought these were good.

    Thanks for the recipe! It’s officially going into my fav recipe file.

    1. Thanks for trying these and you are so right about love/hate with lemon desserts and that’s major praise that your hubs thought they were good too if he normally doesn’t like it much. I honestly am not the hugest lemon desserts fan either but loved the lemonies!

  42. Hi Averie, do you have any ideas of a substitute for the white chocolate in the bars? White chocolate seems to be scarce these days and I REALLY want to make these bars.

    1. Not really because it’s there for both texture and flavor (sweetness) and so I would try to find white chocolate. Not sure where you’re located but any white choc chips from any grocery store will do!

  43. Oh, goodness, I loved these! I tried a recipe for lemonies a different time and liked them, but those pale in comparison to these! The texture of these ones is spot-on. I think next time I’ll use less frosting just so that I can better appreciate the density perfection of these bars. And the white chocolate! We rarely use white chocolate in our house but we’ve got a bunch of white chocolate bags taking up space in our pantry. Now I can use them up, because I definitely want to make these again!

    1. Glad you loved them and now you have a way to use all your white chocolate! I love frosting but you can always reduce it. Another lady wrote to say she poked holes in the top of the bars like a poke cake, and it seeped down wonderfully. So glad to hear my recipe is better than the other you tried in the past :)

  44. ALL I CAN SAY IS OMG!!!!!! Ok so I am not that big of a lemon fan… They looked so good that I had to make them last night. I took some to work today they were a huge hit!!! the only thing I did different was poke holes in the bars right as they came out of the oven to help the frosting soak in. Thank you very much for the awesome lemon goodness!!!

    1. I love your idea of turning them into a poke cake with the hole poking! I actually thought of doing that but for the photography, I didn’t know what they’d end up looking like, so I didn’t but I’m glad you did! And glad you loved them as well as your coworkers. And truthfully, I am not a big lemon fan either (EVERYONE else is though which is why I make lemon stuff) but these even won me over :)

  45. My guy hates basically every baked dessert, especially ones with chocolate and PB. I can leave them out on the counter or unattended in the fridge for weeks, and he won’t touch a single crumb. But lemon? It’s as if a dessert-aholic invaded his body, and he loses all control — it’s so cute! His birthday is next week, and I promised I’d make him lemon bars, but your lemon lemonies look much better… And easier too!

    1. They’re super good, easier than lemon bars, and worthy (if I do say so) for a lemon fanatic’s bday dessert!

  46. I am a sucker for lemons and lemon desserts and these cute lemonies sound perfect! I love how dense and moist they are and that glaze is just mesmerizing! Pinning :)

  47. greetings! these look sooo delish :) so I noticed you gave advice on how to dial back the lemoniness with the topping but what is your advice if someone wanted less frosting over all and more lemony flavor

  48. Yep, I need these in my mouth STAT.

    Lemon Lemonies — a cute name AND a delicious-sounding bar. Never too much lemon for me :)

  49. Loooove the idea of lemon brownies but have to agree that lemon lemonies is a much more suitable name (after all they are not brown and lemon yellowies would be a bit odd).

  50. Such a cute name! I’m such a lemon freak, so these are totally up my alley. I mean, lemon brownies/blondie–PERFECTION.

    1. Thanks for pinning and hope you had a great weekend! Looked like lots of fun IG pics the past few days!

  51. That glaze is totally making me drool! So perfect! And so are these bars, I love lemon! Pinned :) Hope you had a great weekend Averie!

  52. These bars are very easy to prepare and sounds to be very delish. Lve lemons and all kind of sweet things with them!

  53. Oh heck YES! Move over lemon bars, these are my new favorite lemon dessert! It combines everything I love about a blondie but makes it ridiculously lemony! {sigh of happiness} Pinned!

    1. You said it perfectly: everything I love about a blondie but makes it ridiculously lemony!

      Thanks for pinning!

  54. My sister makes “lemonies” but not with white chocolate. When she makes them I beg for the whole pan, nothing in the world beats a powdered sugar, lemon juice and zest glaze. I could literally drink it. I will have to try your version with white chocolate!! Sounds absurdly good!!

    1. “nothing in the world beats a powdered sugar, lemon juice and zest glaze. I could literally drink it.” — oh wow, I can help you with that :) I bet I could give you a serious run for your money!

  55. OMG!!!!!! This seems like the perfect pucker fest!!!!!! Totally my kinda fest! ;) :D Loviiiinnngggg these!!!!! And I am definitely not skimping on the glaze!!!! It most certainly will coat the whole of the pan, half of which I’m going to devour in seconds!

  56. Oh my goodness I looovveee lemon bars…sooo good! I could definitely eat a few of these. Great recipe Averie :)

  57. sound just fab, have always eaten lemon slices!! dont really care for white choc…is there a substitute or does it just add consistency?

    1. Mostly for consistency and sweetness, overall, to counter the lemon. They definitely do not taste like white choc and if you didn’t see it in the ingredients list, you’d probably never even guess it was in here. So you’re safe I think!

  58. Oh these look heavenly…I prefer lemon and berry desserts to chocolate so these are calling my name..they look so dense can’t wait to try them my to do list is growing!!!

    1. I didn’t know that about you! Now that I think about it though, this time of year especially, I love fruit-based desserts too!

  59. These look like the perfect summer treat! I can tell how awesomely dense they are and love that glaze too! I made orange brownies once but they were basically orange cake bars. Good, but not what I wanted. Clearly these are a whole different story.

    1. Oh wow though, your orange bar creation, sounds like you were on the right track to something awesome. Orange cake, from scratch, could be totally amazing. And if they were cakey bars, I bet you could simply just swap out the lemon for OJ in this recipe. These were definitely awesomely dense.

  60. Anything with a dense fudgy texture has to be good! I haven’t seen or had a lemon bar even close to this ( you’re coming up with so many new things lately I’ve never tried). The color is such a bright, sunny yellow. I didn’t like lemon as a kid, but I started coming around about 6-7 years ago ….better late than never!

    1. Well after 5+ years of you reading my blog and probably almost every single post, the fact that I’m still coming up with new stuff, and stuff you’ve never heard of or tried, that’s a big compliment so thank you :) Some days I wonder, what else is there?! LOL And these are so fudgy and dense. Nothing cakey or ‘jiggly’ like your typical lemon bar is with the filling.

  61. These look amazing! Question – do you think it would work to use regular white chocolate in the bars instead of white chocolate chips?

  62. I love all things lemon! These pictures make the back of my jaw water just knowing they are tart and delicious!

  63. Lemon and I are weird. I either love it or hate it, and there isn’t really a rhyme or reason. I do tend to like it in sweet things like lemonade (and these bars look great!) but I don’t like traditional lemon bars, which are a weird consistency. I don’t like pudding-like custard-y lemon desserts. I also hate it in anything savory.

    Told you I’m weird.

    It does combine with white chocolate chips perfectly though!

  64. I just pinned these–my mom tells me every few months the story about her old roommate who ate lots of lemons raw all the time and was the smartest gal my mom ever met…so maybe it’s a great thing that your daughter loves them, too ;) just pinned these and am ready to make ’em very soon for my lemon-loving mom. Cheers!

  65. Can you believe I’ve been eyeing up your pink lemonade bars for a year now and haven’t yet made them? Looks like I have not one, but two Averie-lemony recipes to work in in my future!

  66. I love to eat lemon as if it was a fruit, no different from your daughter, right? These bars are definitely calling my name! Pinned!

  67. Smitten, thoroughly! The name alone…
    I used to eat lemon slices too!! Your daughter has fantastic taste. :D (There’s no such thing as too much lemon. Ever.)

  68. These look absolutely beautiful Averie… love light fresh lemon recipes. Perfect for the summer!

  69. Oh my gosh, I’m falling out of my chair over these! The way you describe them as brownies just totally hit home, and now I feel like I MUST have one right now!!! And so gorgeous, as always :) pinned!

    1. Thanks for noticing these and pinning. Funny when I made these, I wasa *this close* to making those Ina G lemon bars that you made, and I still might, but decided on these. But your Ina bars seriously make me weak in the knees every time I see them and repin them!

  70. I love lemon, my parents used to tell me off for eating my lemon out of my glass in restaurants, not unlike your daughter!

    These sound fab, I’m definitely going to have to give them a go soon.

    S xo.

    blinkeredbarbiebakes.blogspot.com

  71. I love lemon and these bars are looking delicious and not too hard to make. I’m definitely going to try this recipe!