For the Brownies:

  • 3/4 C flour
  • 3/4 C sugar
  • 1 stick (1/2 C) butter – softened to room temperature
  • 2 large eggs
  • 2 Tbsp lemon zest
  • 2 Tbsp lemon juice

For the Tart Lemon Glaze:

  • 1 rounded C powdered sugar
  • 4 Tbsp lemon juice
  • 8 tsp lemon zest


Make the Brownies:

  1. Preheat oven to 350 degrees
  2. Grease/Spray an 8″ square baking dish with butter/cooking spray and set aside
  3. Zest and juice two lemons – set aside
  4. In the bowl of an electric mixture fitted with the paddle attachment, beat the flour, sugar and softened butter until combined
  5. In a separate bowl, whisk together the eggs, lemon zest, and lemon juice until combined
  6. Pour into the flour mixture and beat at medium speed until smooth and creamy – about 2 minutes
  7. Pour into baking dish and bake for 23-25 minutes, or until just starting to turn golden around the edges and a toothpick inserted into the center of the brownies comes out clean
  8. Allow to cool completely before glazing
  9. Do not overbake, or the bars will be dry
  10. Let brownies cool completely

Make the Tart Lemon Glaze:

  1. Sift the powdered sugar, add lemon zest and juice and whisk together all three ingredients
  2. Spread 1/2 the glaze over the cooled brownies with a rubber spatula
  3. Let glaze set
  4. Spread the remaining glaze over the bars, and let it set
  5. This glaze does not harden like most
  6. Cut into bars