These Lemonies are dense, fudgy and pack a PUNCH when it comes to lemon flavor.
If you love lemon, you will totally go nuts over these bars! They’re easily comparable to brownies in texture being chewy and fudgy with zero cakiness. The trick for this? Adding an extra egg yolk! Adding an extra egg yolk lends an even chewier, rich bar and also adds to the beautiful yellow color. Perrrrfection if you ask me! I told you guys in my post with this lemon bundt cake about my new found love for lemon desserts and this one is perfect fuel for my addiction. These bars are dense and fudgy with smack-you-in-the-face lemon flavor. Lemon lovers unite!
Warning: these are truly addicting.
Ingredients needed for Lemonies
- All-purpose flour
- Granulated sugar
- Pinch salt
- Unsalted butter
- 2 eggs
- 1 egg yolk
- Lemon juice
- Lemon zest
- Powdered sugar
How to make Lemon Lemonies
- Preheat oven to 350 degrees and line a 9×9 baking pan with parchment paper.
- Prepare batter: Cream together butter and sugar. Whisk in eggs and egg yolk until completely combined. Stir in lemon juice and lemon zest. Add flour and salt.
- Bake: Pour batter into prepared baking pan and bake for 20-25 minutes or until the edges just begin to brown.
- Make the glaze: Whisk powdered sugar, lemon juice and lemon zest together. Add lemon juice as needed to achieve the desired consistency. You want it to be pretty thick since you’ll be spreading it on warm bars and it will thin out a bit.
- Glaze them: Allow bars to cool for about 5 minutes before spreading the glaze on top with a rubber spatula.
- Cut & serve: Once glaze is set and bars are cooled completely, cut them into bars and serve.
How do I store them?
Lemonies will stay fresh for up to 4 days stored in an airtight container.
I think what really makes these bars super amazing is the glaze on top. It really gives them the bold zing of lemon-y goodness that really brings them over the top. Spreading the glaze on while the lemonies are still warm allows it to seep into the bars as they cool ultimately making them even more moist and makes the lemon flavor even bolder!
Lemonies
Ingredients
Bars
- 3/4 c all-purpose flour
- 3/4 c granulated sugar
- pinch salt
- 1 cup unsalted butter softened
- 2 eggs
- 1 egg yolk
- 2 tbs lemon juice
- 2 tsp lemon zest
Lemon Glaze
- 1 cup powdered sugar
- 2-4 tbs lemon juice
- 1/2-1 tsp lemon zest – optional
Instructions
- Preheat oven to 350 degrees and line a 9×9 baking pan with parchment paper. For thicker bars, use an 8×8 pan.
- In a large bowl, cream butter and sugar together until fluffy. Whisk in eggs and egg yolk until completely combined. Stir in lemon juice and lemon zest. Add flour and salt and mix until just combined – do not over mix. Pour batter into prepared baking pan and bake for 20-25 minutes or until the edges just begin to brown and the top of the bars don't look "wet" anymore.
- While bars are baking, prepare glaze by whisking powdered sugar, lemon juice and optional lemon zest together until smooth. Add lemon juice as needed to achieve the desired consistency. (You want it to be semi-thick since you are spreading it on warm bars and it will thin out a bit.) Once bars are done, allow them to cool slightly, about 5 minutes, then spread the glaze on top with a rubber spatula. Once glaze is set and bars are cooled completely, cut them into bars and serve.
- Lemonies will stay fresh for up to 4 days stored in an airtight container.
Is that a candied lemon on top ? Do you have a recipe for candied lemon slices?
Thanks, Karen
I found this at My Recipes, they would be great topped on each slice of the Lemon Lemonies!
Candied Lemon Slices:
2 small lemons
1 cup sugar
2 tablespoons fresh lemon juice
3/4 cup water
Preparation
Cut lemons into 1/8-inch-thick rounds; discard seeds. Stir together sugar, lemon juice, and water in a large skillet over medium heat until sugar is dissolved. Add lemon slices, and simmer gently, keeping slices in a single layer and turning occasionally, 14 to 16 minutes or until slightly translucent and rinds are softened. Remove from heat. Place slices in a single layer in a wax paper-lined jelly-roll pan, using tongs. Cool completely (about 1 hour). Cover and chill 2 hours to 2 days. Reserve syrup for another use.