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!

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

Easy 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.

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!

What’s in Lemon Brownies? 

To make this easy lemon dessert, 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

To make the lemon brownies, you’ll first need to melt the white chocolate and butter together in the microwave. Wait a minute or two before adding the eggs, then add the eggs, granulated sugar, and lemon juice, then whisk until combined.

Stir in the dry ingredients and then turn into an 8×8-inch baking dish. 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. 

Once the lemon brownies are finished baking, set them aside and whisk together the lemon glaze. Pour the glaze over the brownies. 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 brownies, but made with lemon and white chocolate! Dense, chewy, not cakey and packed with big, bold lemon flavor!

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 squeeze lemon juice for this spring dessert. The bottled stuff doesn’t hold a candle to juice straight from a lemon! 

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!

Yield: 9
Prep Time 15 minutes
Cook Time 27 minutes
Cooling Time 3 hours
Total Time 3 hours 42 minutes


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


    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.


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

Nutrition Information:



Serving Size:


Amount Per Serving: Calories: 433 Total Fat: 16g Saturated Fat: 9g Trans Fat: 0g Unsaturated Fat: 5g Cholesterol: 71mg Sodium: 49mg Carbohydrates: 69g Net Carbohydrates: 0g Fiber: 1g Sugar: 49g Sugar Alcohols: 0g Protein: 5g

More Easy Lemon Desserts:

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.

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.

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!!

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 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.

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.

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.

151 comments on “Lemon Lemonies”

  1. 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
    • 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!

    • 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!

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

  3. 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.

  4. 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.

  5. 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

    • 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.

    • @Mona Did you end up trying it? how did it go?

      • 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

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

    Rating: 5
  7. 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!

  8. Going to make them today have to go an buy some white choc chips

  9. 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
    • 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.

  10. 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

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