Dairy-Free Lemonies

 In Brownies and Bars, Dairy Free, Dessert

Dairy free Lemonies (Lemon Brownies)

I don’t often think of lemon as a winter fruit.  It’s sunny and cheerful and zesty and reminds me more of spring and summer.  But, lemon (and other citrus fruits) are actually in season in Winter.  I think it’s nature’s way of adding a bright burst of color in an often dreary season.

I was searching through my recipes in search of something lemony, yet simple to serve at a tea party.  I found just what I was looking for at Mel’s Kitchen Café.  The recipe I found was for a bite-sized version of lemon “brownies,” which were just perfect in a tea party / small bite setting.  But, I wanted to make them dairy-free (so I could enjoy them).  I adapted this recipe and I was NOT disappointed.

Dairy free Lemonies (Lemon Brownies)

It turns out the tea party wasn’t meant to be.  I just got so overwhelmed this week with holiday events and shopping and packing and shipping and closing out my financial year and baking recipes for January so I could enjoy the holidays that – whew! – I had to cancel our annual Mother-Daughter Tea Party.  I was so disappointed.  It has been our little tradition for a few years.  But, I simply had to let it go.  I was also granted a much needed and rare date-night with my husband the night before.  I wanted to enjoy every second of it and not be worried about how many scones I had to bake or what time I’d have to get up in order to get the house clean.

Have you ever done that?  Cancel plans because you’re simply overwhelmed?  I hated doing it, but once I did, I felt a weight had been lifted from my shoulders.  And I was simply in a better mood.  I also had these delicious lemonies in the fridge to help me feel better about it.

Dairy free Lemonies (Lemon Brownies)

Dairy Free Lemonies (Lemon Brownies)


  • Prep Time: 5m
  • Cook Time: 22m
  • Total Time: 2h 27m


  • 1 cup all-purpose flour
  • 3/4 cup granulated sugar
  • 1/4 teaspoon salt
  • 1/4 teaspoon baking powder
  • 1 tablespoon lemon zest
  • 1/2 cup refined coconut oil, melted and cooled
  • 2 eggs
  • 1 egg yolk
  • 3 tablespoons fresh lemon juice
  • 1 teaspoon vanilla extract


  • 3/4 cup powdered sugar
  • 1/2 teaspoon lemon zest
  • Fresh lemon juice (start with 1 tablespoon and add more as needed)

How To Do It

  1. Preheat the oven to 350 degrees (F).
  2. In a medium bowl, whisk together the flour, sugar, salt, baking powder and lemon zest with a fork until combined. Make sure there aren’t any large clumps of lemon zest.
  3. In a large bowl, whisk together the coconut oil, eggs, egg yolk, lemon juice and vanilla until combined.
  4. Add the dry ingredients to the wet and stir until fully incorporated.
  5. Grease an 8x8-inch baking dish with coconut oil or line with parchment paper.
  6. Pour the batter into the prepared dish and bake about 22 minutes.
  7. Remove from the oven and allow to cool in the pan about one hour.
  8. Once (mostly) cooled, prepare the glaze. In a small bowl, whisk together the powdered sugar, lemon zest and lemon juice. Add lemon juice until you have your desired consistency. I used a whole lemon (probably 4 tablespoons). You want the glaze thin enough to be pourable but thick enough to stay put once the lemonies are cut.
  9. Pour the glaze atop the lemonies and spread it around until the glaze covers the lemonies in an even layer.
  10. Place the dish in the refrigerator and allow the glaze to set, about 1 hour.
  11. Remove from the fridge and cut to your desired size and shape. If you lined your pan with parchment, lift the parchment from the pan and cut your pieces on a cutting board.
  12. I store these covered and in the fridge for up to 5 days.
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