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Lemonies, or lemon brownies, cut into squares and frosted with piped lemon buttercream.

Soft and Chewy High Altitude Frosted Lemonies (Lemon Brownies)

Heather Smoke
Soft, moist and chewy lemonies, frosted with creamy lemon buttercream.

All recipes on Curly Girl Kitchen are developed for high altitude at 5,280 feet. See FAQs for adjusting to higher or lower elevations.

5 from 7 votes
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Prep Time 20 minutes
Cook Time 25 minutes
Total Time 45 minutes
Course Dessert
Cuisine American
Servings16

Equipment

  • Electric Mixer (Stand or Hand-Held)

Ingredients
 

Lemonies

  • 1 cup granulated sugar
  • 1 tbsp fresh lemon zest, from 1 large lemon (or 2 small)
  • 1 cup all-purpose flour, spooned and leveled
  • ¼ tsp coarse Kosher salt (if using table salt, use half the amount)
  • ¼ tsp baking powder
  • 3 tbsp fresh lemon juice, from 1 large lemon (or 2 small)
  • 2 large eggs, lightly beaten
  • ¾ cup unsalted butter, melted
  • 1 tsp vanilla extract

Lemon Buttercream

  • ¾ cup unsalted butter, softened to room temperature
  • 1 tsp fresh lemon zest
  • 1 ½ cups powdered sugar
  • 1 tsp lemon extract
  • ½ tsp vanilla extract

Instructions
 

Lemonies

  • Preheat the oven to 350, and line an 8x8 inch baking pan with parchment paper.
  • In a bowl, combine the sugar and lemon zest, then use your hands to rub the zest into the sugar to infuse the lemon flavor into the sugar. The sugar should look like damp sand.
  • Whisk in the flour, salt and baking powder.
  • Add the lemon juice, eggs, melted butter and vanilla extract, and whisk until smooth. Pour the batter into the prepared pan.
  • Bake the lemon bars on the center oven rack for about 25 minutes, just until set and gently puffed. Set aside to cool completely before cutting into squares and frosting.

Buttercream

  • With an electric mixer, beat the butter and lemon zest for 1 minute until smooth. Add the powdered sugar, lemon extract and vanilla extract, beating for several minutes until light and fluffy. If needed, add 1 tablespoon of milk or cream for desired consistency.
  • Remove the bars from the pan by lifting the parchment paper up, then gently peeling the paper off the bars and setting them on a cutting board.
  • Spread the buttercream onto the lemon bars and cut into squares, or cut into squares first, and pipe the buttercream onto the individual squares.

Notes

  • These bars are very moist, and a little sticky, so for clean cuts, lightly spray a sharp knife with non-stick baking spray before cutting the bars.
  • Store leftover lemonies in an airtight container at room temperature for 3-5 days.
Keyword High Altitude Cookie Bars, Lemon, Lemonies
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