Lemonies (Lemony Brownies). Awesome New Music From Lime Cordiale.

Lemonies (Lemony Brownies)
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Not quite a lemon bar, not quite a brownie, these little bites of sunshine get the cute name Lemonies. Packed with lemon flavor and topped with a tangy glaze, they are a real sweet treat.

Lemonies (Lemony Brownies)
Lemonies (Lemony Brownies)

Ingredients:

1 cup flour
1 cup sugar
1/4 teaspoon salt
1/4 teaspoon baking powder
1 tablespoon lemon zest
3/4 cup unsalted butter, melted and cooled
2 eggs
3 tablespoons lemon juice
1 teaspoon vanilla
Lemon Glaze (recipe follows)

Directions:

1. Preheat oven to 350℉. Grease an 8-inch square pan or line pan with non-stick foil.

2. Mix flour, sugar, salt, baking powder and zest together using a wire whisk.

3. Add melted butter, lemon juice, eggs and vanilla and stir until completely combined.

4. Pour batter into pan and bake for 20-25 minutes or until a tester inserted in center comes clean.

5. Remove from oven and cool.
Lemonies (Lemony Brownies)

6. Pour glaze over the lemonies and allow to set before cutting into 25 bars.

Makes 25 servings

Lemon Glaze

Ingredients:

1 1/2 cups confectioner’s sugar
2 tablespoons lemon juice
1 teaspoon lemon zest

Directions:

1. sift sugar into a medium bowl. Add lemon juice and zest and stir until combined and smooth.

Recipe from Bakerella
Lemonies (Lemony Brownies)
A little bit of lime to go with our lemon. Lime Cordiale, that is.

Their new EP “Falling Up The Stairs” is packed with hopping, neo soul tunes. Can’t stay still when it’s playing.

Check out Lime Cordiale on their Website, where you can learn of upcoming West US tour dates and buy the music.

Cheers!

About I Sing In The Kitchen

Music obsessed cooking freak whipping up fab food one song at at time.
This entry was posted in Brownies, Dessert and tagged . Bookmark the permalink.

94 Responses to Lemonies (Lemony Brownies). Awesome New Music From Lime Cordiale.

  1. Kim Bowler says:

    Lemon brownie recipe

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  3. ylfrith says:

    Reblogged this on Pots, Pans and Proverbs and commented:
    These look so lemony and awesome. I wish I wasn’t so tired, I would be making these tonight. : )

  4. Shelby says:

    Really really good found this from pinterest!

    • I’m so glad you liked the recipe. Thank you for letting me know!

      • Shelby says:

        I’m curious do u know the calorie count?

        • I found this page which lists the calorie count as 148 if the lemonies are cut to yield 16 pieces.

          The recipe I made uses 1/4 cup more butter which adds 407 calories and 1/2 cup more of confectioners’ sugar which adds 233 calories. So recalculating, that would add 40 calories to each lemonie for a total of 188 calories for 1/16th of the recipe.

          I serve really small pieces (so that the recipe yields 25 lemonies) so, using the math above, the calorie count for a lemonie would be 120.

          I hope that helps!

  5. Susan says:

    Hi. Is it plain flour? In the UK you have either plain or self raising. Also is it vanilla paste or something else?
    Thanks
    Susan

  6. CeeCee Singer says:

    Just made this afternoon the batter and glaze tasted delicious but they came out kinda flat. How “high” should they be?

  7. Mapuana says:

    This recipe is a winner I bake it several times a month. Everyone that I bake it for family, friends, customers, neighbors and my boyfriend, they love it and can’t get enought of it. Also, I do use oranges with this recipe and it is the bomb.

  8. Laurel says:

    Recipe is delicious.
    Almost didn’t follow up on the music link in anticipation of being Rickrolled.
    What a pleasant surprise, New fan

  9. Jasmine says:

    Are these easy to double to bake in a 9×13 pan?

    • I have never tried doubling the recipe for a 9 x 13 inch pan. I found this info (from this site):

      “You should go by the area of the pans.
      8 x 8 x 2 = 128 square inches — double that is 256 square inches
      9 x 13 x 2 = 234 square inches”

      Based on that it looks like it is worth a try to double. You’ll have to let me know how they turn out!

  10. Alecia says:

    Okay, I baked these this week and thought I hadn’t cooked them long enough but nope, they were perfect! They are a little flat as you said but the consistency is great! And wow, they are lemony delicious!!! Everyone loved them! I’m baking another pan tomorrow! Thank you for the recipe!

  11. Christy says:

    Love these Lemonies! Have a question about cooking time. First time I made them they were still pretty jiggly in the center at 25 minutes so baked another 5 minutes, then 5 more minutes and just beginning to brown around the edge so I took them out. Once cooled, I realized that the center was not cooked (but my husband ate it anyway). Next time I baked for 23 minutes and started checking – adding 10 minutes, then 5 minutes and still needed 3 minutes more. I’m wondering what the reason might be? Oven is calibrated correctly. Would the size of the eggs make a difference? Whatever the reason – we love these and take them to parties all summer long!

  12. Beryl Hickey says:

    Come by your site on an late friday afternoon relaxing looking at Pinterest, spotted this pin for the lemoney lemon brownies from Pinterest, got off couch and started baking, I pin a lot and bake little, Thank you, the cake was received very well especially for been Friday and I end up cooking dinner for the family instead of take out. Will be baking this again and hopefully a lot more.

  13. Angela R Buehler says:

    Just made these this morning and they are scrumptious!! They will be a family favorite!!!

  14. kris says:

    I was surprised at how good these were! I was actually looking for a brownie recipe when I found these on Pinterest, and let me just say, all chocolate plans went out the window — these Lemonies really hit the spot!! I love the texture and the bright flavor! I’ll definitely be making these again!

  15. nell says:

    Have you ever tried adding blueberries to these? Sounds intriguing.

  16. Jennifer Konop says:

    Are these able to be made in advance ? How long does the glaze need to “set” ?

  17. is it safe to double recipe?

  18. Ellen says:

    These things look great.

  19. Ashley says:

    I was looking for a Thanksgiving recipe, and I stumbled across this god of a desert! My entire family says it looks AMAZING, and I am desperate to try them! Thank you for making these!!

  20. Margaret says:

    I follow the Trim Healthy Mama lifestyle and used almond flour, xylitol for the sugar ( you need only about 1/2 of what it calls for for the icing), lemon extract because I was out of zest. The flavor was perfect!!!! I was craving lemon. They don’t act like they’re going to stay together, though. They are cooling in the frig. I’ll eat them with a spoon if I have to they are so yummy. Any tips for getting them to hold together??

    • I’ve never baked with a sugar substitute so am not sure how texture is affected. The Lemonies are very pudding like made according to the original directions, but they do hold together. You’ll have to let me know if the refrigeration helped at all. At least they are tasting good for you!

  21. Sheryl says:

    I have searched everywhere for lemon pastry

  22. Joy says:

    I made this recipe with limes and it was even better!

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  24. Jeametta says:

    25 minutes in the oven at 350 and I could pour it out like water. I double and triple checked to make sure I followed the recipe exactly. Waiting to see if more time helps. Crossing my fingers.

    • Did they ever set up for you? I had 2 other comments related to this and there was no issue related to oven temperature or egg size. So, I am not really sure why this happened. I hope they finally turned out alright!

  25. Teresa says:

    hi there :) i didnt have my 8×8 pan avail. so went w a 9×5 and i knew would take bit longer but when they finally got done,.just shear lemon joy in my mouth thank you so much!!!

  26. Sue says:

    Baked these for a company carry-in… and what a hit!! I doubled the recipe and baked in a 9×13 pan, had to add about 10 minutes but they were perfect!! I brought home an empty dish with tons of compliments!! Thanks for a great recipe!!

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  30. Stephanie says:

    These smell great, I changed the flour to 1/2 cup almond meal and 1/2 cup whole wheat flour. The sugar I used 1/2 cup coconut sugar and 1/2 cup rapadura cane sugar. The glaze I used the confectioners sugar, but I made about 1/2 the amount. They are great!

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  32. Stephanie says:

    I just made this with my 5 year old.

    She said this was the “number one thing we’ve made”

    She asked me to make it again tomorrow.

    She is currently licking her plate clean.

    It was a success!

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  34. Stephanie says:

    Do you sift the flour or no? Thanks!

  35. Stephanie says:

    Do you sift the flour or no? Thanks!

  36. Mary says:

    Baked these for work and followed the recipe as is . i did add blueberries and they make it super delicious! They are always a big hit and my staff requests more! Thank you!

  37. Debbie says:

    This recipe is amazing. I used Gluten free flour & Stevia and turned out delicious. Thank you so much for sharing & for the music selection. Love Love Love!!

    • I am so happy the recipe was a success! I am also glad to know that the gf flour and Stevia were successful substitutes. I will keep that in mind for my friends on restricted diets…now they won’t have to miss out on the joy that is Lemonies. :)

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  39. Kim Voeller says:

    Do these bars have to be refrigerated?

  40. Amanda W. says:

    I made these for the first time last night. I used limes instead of lemons (because I had some already) doubled the recipe, and used a 9×13 pan. I.also added a few drops of green food coloring, just for a more fun, lime-like look :-D They are super delicious! I think when I make these again I’ll use the single recipe for the icing, even though I’ll probably always double the rest. I did cook them just a tad too long, but it doesn’t even matter. The crispy brown edges are super yummy! Thanks for sharing this recipe.

  41. Waldo says:

    I made this yesterday – it was just what I’d hoped for when I was looking at recipes using lemons. When I made it I used 4 tablespoons of fresh squeezed lemon juice (one more than what the recipe called for) because I wanted it to be really lemony. It turned out awesome. I also made the glaze extra lemony – the glaze really is a great enhancement. Also, I made it in a round glass pie pan because my square pan was being used – I think because I did this I had to cook it about 9 minutes longer and even then it still could have used a few more minutes – but I’d rather error on the side of undercooked than over cooked so no complaints from me. Don’t make this if you don’t have self control because it is crazy good and you won’t be able to put it down.

  42. Louanne says:

    Can I use a substitute for the eggs my daughter has a egg intolerance.

  43. Sherry says:

    I made these exactly as the recipe called for but the didn’t raise very much. They do have good flavor though.

  44. Amy Gettinger says:

    I am baking for my daughters wedding and was thinking about making these but was wondering instead of making them into bar cookies do you think they could be put into tassie pans to take away the need to cut them into squares???

    • That is an intriguing idea, but to be honest I have no idea how they would turn out. Since it is for a very special event (!!!) you would want to be absolutely sure.

      I looked around the internet and all I saw were lemon curd type tassie recipes. Certainly sounds good, but would not really have the same texture as the lemonies.

      If you experiment and it works, please let me know! And many congrats on your daughter’s upcoming wedding. That is really exciting.

  45. LeAnn Christianson says:

    Doubled the recipe, no problems and oh my gosh so delightful…….

  46. April Watson says:

    Made these yesterday and they are already gone! 25 pieces….hahahaha! They were that good. I made these vegan by using key lime coconut milk yogurt in place of the eggs and an Earth Balance stick in place of the butter. THEY WERE INCREDIBLE! thanks so much for the recipe! Found this via Pinterest

  47. Angela says:

    A friend and I are currently making the lemonies ! We are in Europe and only found patisserie flour in our kitchen …. would that effect the outcome of the lemonies ?

    • You go European baking gals!

      I am almost positive that the patisserie flour will be fine. It is only 1% off in protein content from all purpose flour.

      Good luck and let me know how things turn out. x

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  49. Susan Johnsen says:

    I’m making these for the second time. The only adjustment I’ll make is that I’ll bake them a little longer and use less of the glaze. I crave citrus ALL THE TIME and after reading some of these comments will have to try making them with lime and orange. Great recipe. Thank you!

  50. Shelley Wessels says:

    I was looking for a lemon bar recipe when I found these and I’m so glad I did! Super easy and delicious. Recipe doubled well. I will definitely make these again!

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