Lemon Brownies

Sep 7, 2014

Cedri_Paoletta S_Wiki CommonsHave you ever thrown a party and had a bunch of lemons leftover? Or used lemons for decorations and now don’t want to waste them? Well, this is how these lemon “brownies” came to be. I had a bunch leftover and no use for them. That, combined with my ridiculous sweet tooth, and these yummy light treats came to exist.

I only make these every so often because they satisfy both my sweet and sour cravings in life which means they are gone within a day. I have zero willpower with food.

They are really easy to make and only take a few lemons and other baking ingredients you probably already have on hand. Give them a whirl!

3 eggs
3/4 cup butter, softened

Zest and juice of 3 lemons

1 1/2 cups ap flour
1 1/4 cups granulated sugar
1 tsp baking powder
1 tsp vanilla extract
1/4 tsp salt

2 medium mixing bowls
Electric mixer
9×9 greased baking dish (you can use 9×13 but they are thinner brownies)

Preheat oven to 350. Make sure the baking dish is greased well.

In one bowl cream together the softened butter and sugar with the electric mixer. Once creamy- add the eggs one at a time. Mixing in between. Add the vanilla extract and lemon juice and zest. Mix well.

In the separate bowl mix together the flour, baking powder and salt. Slowly mix the dry ingredients into the wet ones. Once combined, pour the batter into the greased baking dish. Place in the oven and bake 21-25 minutes until edges turn slightly golden and center is set.

Remove from oven and allow it to cool for 10-15 minutes before serving. If you want to glaze it, see recipe below.


Combine the juice of 1 lemon and enough confectioners sugar to make it a creamy white and sweet enough for your liking. It took about 1 cup for my taste and viscosity preference and I didn’t use all the glaze for the brownies. I only add the glaze to some lemon brownie slices. I prefer the kids to have the treat without it. You gotta control those sugar highs!


Lemon Brownies


Photo, top right: “Cedri” by Paoletta S. Licensed under Creative Commons Attribution 2.0 via Wikimedia Commons.
Photo, above, of lemon brownie courtesy of Jamieson Van Loan.

Jamieson-Van-Loan_2014-300x300Jamieson is a lover of all things edible. This led her to culinary school after graduating college. She’s done pretty much every job in a kitchenand now owns a seasonal restaurant, Mamasa, in Costa Rica. While she is home in the US for the rest of the year she works as a personal chef and nanny- hence, The Nanny Recipes. Jamieson is currently writing a cookbook that features her simple, easy and delicious recipes to help parents feed the entire family.

Hometown Pasadena publisher Kat Ward has known “Jamie,” as she used to be called, since she was a mere toddler back in the late 80s. Jamieson now owns Mamasa, an open air seasonal restaurant in Playa Grande, Costa Rica, and we at HP thought it might be fun to expand our recipe horizons, and maybe start planning our next vacation somewhere between December and May (when Mamasa is open).

Visit Jamieson Van Loan’s website at

Try Jamie’s other recipes:
Corn and Kale Quiche



3 Responses for “Lemon Brownies”

  1. JoAnn says:

    please clarify amount of butter. Thanks

  2. Jamieson says:

    I’m so sorry for the error.
    It’s 3/4 cup of butter.

  3. Kat Ward says:

    Our mistake, JoAnn! Apologies. And thank you, Jamieson, for jumping in with the answer. We have updated the recipe to reflect 3/4 CUP of butter. Thank you, JoAnn, for pointing out our error; much appreciated.



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