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    Home » Recipes » Bars

    Lemon Brownies

    Published on July 31, 2021 by theseasidebaker Last Modified on January 25, 2022 / 21 Comments

    7.0K shares
    Jump to Recipe

    If you love lemon and you love brownies, you’re going to love these Lemon Brownies. With the classic texture of brownies, this dessert adds an extra zing of lemon as a twist. A soft and lemony treat that basically screams summer in a pan.

    plate of 3 lemon brownies on b Lue background

    These Meyer Lemon Brownies are definitely a recipe I’m proud of. If classic lemon bars married brownies and then the lemon bars had an affair with cheesecake, these lemon cream cheese brownies would be the resulting love child. They’ve been a huge hit across my family, friends, coworkers, etc. Plus, they’re extremely easy to toss together while still resulting in a jaw-dropping delicious and impressive dessert.

    pink plates layered with lemon brownies on blue background

    I adapted this recipe from Rita’s Recipes because the first time I tried it, I melted. I was seriously impressed with how easy the Meyer lemon bar recipe was, but how mind-blowing they turned out. There are many factors that make these lemon cream cheese brownies perfect however, the most noticeable aspect is that the tartness isn’t overwhelming. Some lemon desserts can really hit you in the face when the tartness hits. These lemon brownies have plenty of lemon flavor, but it’s so light at the same time that it’s addicting.  

    close up of lemon bars on pink plate

    How to Make Lemon Brownies

    lemon brownie batter in metal pan

    Brownies:

    In a bowl, beat butter and sugar until fluffy. Add one egg at a time to the mixture and fully mix in each egg until all eggs have been incorporated. Add the lemon juice and zest to the mixture and stir until combined. Mix in flour and salt and stir until fully combined. Pour into a greased brownie pan (9x9) and bake for 20-25 minutes at 350 degrees. Remove from oven and let cool completely.

    icing the lemon brownies

    Frosting:

    In a bowl, mix together cream cheese and butter until it’s nice and fluffy. Beat in powdered sugar, milk, and lemon zest. Beat the mixture for about 5 minutes. Pour the mixture over the top of the cooled brownies and let stand for at least 30 minutes. 

    spoon of lemon zest

    Tips for Making Lemon Brownies

    This recipe can be mixed by hand however, it’s easier if you have a stand mixer, as the ingredients will come together much quicker that way. 

    If you’re not a huge frosting fan, you can skip the frosting altogether since this meyer lemon brownie recipe is delicious without it as well.

    lemon brownies cut

    Be sure to let your Meyer lemon brownies cool fully before adding the frosting over the top. Not only will it take longer for the frosting to setup, but it will make it extra runny or thin. This results in a very thin frosting. They will still taste good, the frosting just won’t be as thick as seen in the photos. 

    Common Questions About Lemon Brownies

    Do I Need to Refrigerate Lemon Brownies?

    You shouldn’t have to refrigerate these Meyer lemon brownies. However, if you want them to last longer, you can definitely store them in the fridge. Due to the specific ingredients they contain, storing them in a cool place will definitely allow them to stay fresh longer. I wouldn’t suggest freezing these bars. Based on their components, they most likely would come out soggy with an altered texture. 

    stack of three lemon brownies on yellow plate

    Should Brownies Be Gooey in the Middle?

    Depending on your brownie recipe, some brownie recipes may be slightly gooey. This is especially common with extra fudgy brownies. However, in general, your brownies really shouldn’t be gooey. If they’re specifically gooey in the middle, odds are, they’re underbaked and need to be put back in the oven for a few minutes. The best way to check to see if most brownie recipes are done is to insert a toothpick in the middle and if it comes out clean, you’re set to go.

    If you’re in love with the flavors of lemon and summer, you’re sure to love these Lemon Brownies and so will your friends and family.

    More Brownie Recipes You’ll Love:

    • Peanut Butter Cream Cheese Brownies
    • Cherry Cream Cheese Brownies
    • Espresso Cream Cheese Brownies
    • Beer Brownies
    yellow plate with lemon brownie fork bite
    Print
    Lemon Brownies
    Prep Time
    15 mins
    Cook Time
    22 mins
     

    If you love lemon and you love brownies, you’re going to love these Lemon Brownies. With the classic texture of brownies, this dessert adds an extra zing of lemon as a twist.

    Course: Dessert
    Cuisine: American
    Keyword: lemon cake bar recipe, lemony brownies
    Servings: 12
    Author: Jackie
    Ingredients
    Lemon Brownies
    • cup unsalted butter room temperature
    • 1 ½ cup granulated sugar
    • 3 large eggs
    • 2 tablespoons lemon zest
    • 4 tablespoons lemon juice
    • 1 ¼ cup all-purpose flour
    • ⅓ teaspoon salt
    Cream Cheese Frosting
    • 4 tablespoons unsalted butter softened
    • 4 ounces cream cheese softened
    • 2 cups powdered sugar
    • 1 teaspoon lemon zest
    • 1 tablespoon lemon juice
    Instructions
    Lemon Brownies
    1. Preheat oven to 350 degrees. Line an 9x9 inch pan with parchment paper or spray with non-stick cooking spray.

    2. In a large bowl, beat butter and sugar until light and fluffy.

    3. Add eggs, one at a time until completely incorporated.
    4. Add lemon juice and zest, mix until incorporated.
    5. With a wooden spoon, mix in flour and salt.
    6. Pour into pan and bake for 22-25 minutes.

    7. Remove and cool completely.
    Cream Cheese Frosting
    1. Cream cream cheese and butter together until fluffy.
    2. Turn mixer to low and beat in powdered sugar, lemon juice and zest.

    3. Beat on high for 5 minutes.
    4. Pour glaze over brownies and allow to set for 30 minutes before cutting. Enjoy!

     

     

     
    « Lavender Lemonade
    Black Forest Cake »
    7.0K shares

    Reader Interactions

    Comments

    1. June G.

      February 24, 2013 at 11:12 am

      These look so yummy! How do they differ from normal lemon bars? Besides the frosting;)

      Reply
      • The Seaside Baker

        February 24, 2013 at 11:53 am

        Hi June! These are more cake-like than lemon bars. And much easier to make!

        Reply
    2. Kathy

      February 24, 2013 at 11:24 am

      These look so yummy! I'm going to try making these-- Thanks for sharing 🙂

      Reply
      • The Seaside Baker

        February 26, 2013 at 11:23 am

        Anytime 🙂

        Reply
    3. June G.

      February 24, 2013 at 11:30 am

      Oops to above;) are these similar to a lemon bar? With frosting? They look delicious:)

      Reply
    4. Sam

      February 24, 2013 at 2:57 pm

      Oh wow I am definitely going to make these yum!

      Reply
      • The Seaside Baker

        February 26, 2013 at 11:22 am

        They are so quick and delicious, please let me know how they turn out!

        Reply
    5. dishinwithdidi

      February 26, 2013 at 4:47 am

      These look dazzling!! How pretty they would be for Easter!! Thank you!

      Reply
      • The Seaside Baker

        February 26, 2013 at 11:23 am

        Thank you Didi! They will be on my Easter menu too!

        Reply
    6. foodfromautumn

      March 01, 2013 at 3:04 pm

      I am going to make these right now... So exited!

      Reply
    7. Sam

      May 30, 2013 at 3:53 pm

      Will these work with a 9x9 pan?? That's all I have at the moment and really wanna make these for a bake sale!

      Reply
      • The Seaside Baker

        May 30, 2013 at 8:56 pm

        Yes, they will just be a bit thicker and may take a couple more minutes of cooking time.

        Reply
    8. Renee

      October 18, 2013 at 6:01 pm

      Hi! I tried these today and they tasted amazing, but they turned out a bit more cake consistency rather than denser (fudgier?) consistency. Is there something I did wrong in the mixing? Any advice? Thanks!

      Reply
      • theseasidebaker

        October 20, 2013 at 8:02 am

        Yes this is correct, they are a bit more cakey. It is the chocolate in regular brownies that gives the brownie the extreme dense-ness (is that a word?) If anything, try cooking them a few minutes less and make sure not to overmix. Thanks for commenting!

        Reply
    9. rimickie

      March 30, 2014 at 12:30 pm

      I made these with one exception, I substituted 1/2 of the butter in the batter with greek yogurt, mine came out nice and chewy like a brownie. However, the recipe for the frosting would be enough for 3 more batches, I used about 1/4 of it, and had no use for the rest.

      Reply
    10. Marcianne Wilkes

      July 07, 2014 at 6:44 am

      I made these for a 4th of July picnic! I used organic lemons and I think it made a real difference. I doubled the recipe and baked in a 9 x 13 pan. Refreshing!! Everyone liked them. I used less than half the amount of confectioner sugar and found that it made a fluffier frosting. Although I did this for my Dad who has type 2 diabetes, I think it tasted better than the sweeter version frosting. See what you think.

      Reply
    11. D

      July 08, 2015 at 8:06 am

      Hello, how far in advanced can I make these? I am thinking of making and putting the glaze on 3 days in advanced.. will they be ok hanging out in the fridge?

      Reply
    12. Suzanne

      April 18, 2017 at 7:41 pm

      These were the perfect sweet and tart dessert to bake ! Mine turned out perfect.
      I had a lot of frosting leftover. I'm storing it in a baggie for dipping graham crackers !

      Reply

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