Сік birchwood with lemon recipe

Have you ever had Lemon Brownies????

AKA, Lemonies, or Lemon Fudgies.

AKA, my latest foodie crush?

Well, if you haven’t tried them yet, maybe I can tempt you…..

Are you a lemon lover?

Well, have I got a bar for you!

Obviously, as you can see from the photos, these brownies are sans chocolate.

They’re referred to as a brownie because of their texture, not their flavor.

But, let me tell ya, the fresh lemon flavor is amazing…..really AMAZING!!!!!!!!

Like a good chocolate brownie, these bars are dense, fudgy, and moist.

The flavor is like the best bite you’ve ever had of sweet, fresh, bursting, intense lemon yumminess.

Seriously, I’ve never had anything taste so wonderfully and intensely lemony.

These bars are like taking an express elevator straight up to Lemon Heaven!!!

While some lemon confections rely on using lemon extract to deliver that delicious lemon punch, these bars do not.

No, the flavor here is all au naturel, my friends.

Lots of fresh lemon zest and fresh lemon juice.

Recipe Notes:

Only fresh lemon juice will work for this recipe.

Trust me….it has to be fresh lemon, not that nasty plastic lemon junk.

Anyway, you of course need the fresh lemons, to get the fresh zest.

Using a Microplaner makes the job quick and easy.

Don’t skimp on the zest, it’s the major flavor contributor.

It’s all the fresh lemon zest that packs the major lemon ‘flavor punch’ and really makes these amazing.

The zest of any citrus contains essential oils that concentrate flavor.

The flavor is, of course, present in the juice of the fruit, simply not in as concentrated of a form.

This recipe capitalizes on that and uses a generous amount of lemon zest along with a more minor amount of lemon juice.

I used 3 1/2 lemons to get the full 2 tablespoons of zest called for in the recipe.

To measure out the 2 tablespoons slightly tap the zest down with your finger to make sure the tablespoon is full.

Don’t pack it down like brown sugar, just a gentle tap, so the zest fills out the spoon and removes any voids.

I, of course, had extra lemons beyond what I needed for the lemon juice in this recipe, so my whole family has been enjoying lemon water served with every meal! ~LOL~

The glaze on these Lemon Brownies is wonderful and lemony, too.

Remember to cool the brownies completely before you pour the glaze on.

If the brownies are too warm, the glaze will melt and just run off the edges of the brownies down into the pan.

Let me tell ya, that would be a total waste cuz this glaze is yummmmy.

I used my hand held electric mixer to make the glaze.

I like to keep it as thick as possible.

Mixing it by hand is far too much of a chore for me.

Fell free to hand mix it if you need a good arm workout.

To keep the glaze thick, I added 1 1/2 tablespoons of lemon juice to the powdered sugar and mixed it well.

Then I add more lemon juice, one teaspoon at a time, until the glaze was thick but spreadable.

I poured it in the center of the completely cooled brownies, then I used my small offset spatula to spread it evenly over the top.

This little spatula is one of my favorite kitchen tools.

I use it for almost everything and it cost’s less than 4 bucks!

Works like a charm.

Look at how thick and gorgeous that glaze is on the cut brownies!

If you read through the ingredients list for this recipe, you will notice that it does not call for baking powder or baking soda.

This is not a mistake or an error of omission.

These brownies bake up to be fairly close to the same thickness as raw, uncooked batter or just a smidge thicker

The recipe calls for the batter to be beaten on medium with a stand up electric mixer for a full 2 minutes.

This does add a little bit of volume to the finished dish and makes the batter lusciously creamy.

Don’t skip this step!

I use my Nonstick 8X8 Baking Pan to bake these brownies.

I like to make an aluminum sling for the pan for easy removal once the brownies are baked.

To do this, all you need to do, is line the pan with aluminum foil, overhanging two opposing sides with an extra 2 inches of foil.

The overhang doubles as handles for easy lift out.

With the sling, I don’t need to worry about the Lemon Brownies sticking if I keep them in the pan long after they’re cooled and glazed.

They’re easy to pop out of the pan in one piece and cut into individual bars without marring the nonstick pan.

If you want to skip this step, go ahead and just grease and flour your baking pan.

I baked mine for 20 minutes, until the edges just started to get slightly golden.

Don’t overbake the brownies, or like any brownie, they will be dry.

Like many other brownies and bar cookie recipes, I like these bars a lot more the day after they’re baked.

I find that the texture improves significantly, and the Lemon Brownies are more moist the second day.

The wonderful, intense, natural, lemony flavor seems to mellow and intensify all at the same time!

More Brownie Recipes:

Cosmic Brownies – Amazing homemade, rich, fudgy topped with a wonderfully thick, chocolate ganache frosting.
Dark chocolate Peanut Butter Truffle Brownies – Rich, Decadent, Deeply Chocolate with Peanut Butter filling and Dark Chocolate Peanut Butter Ganache!
German Chocolate Brownies -Perfect dessert with an extra thick layer of Pecan Frosting on top!

Source: Rita Recipes

Lemon Brownies

By Kathleen Smith July 20, 2015


  • Lemon Brownies:
  • All-Purpose Flour – 3/4 Cup
  • Sugar – 3/4 Cup
  • Salt – 1/4 Teaspoon
  • Unsalted Butter, At Room Temperature – 1/2 Cup (1 Stick)
  • Large Eggs – 2
  • Lemon Zest – 2 Tablespoons
  • Lemon Juice – 2 Tablespoons
  • Glaze:
  • Powdered Sugar – 1 Rounded Cup
  • Lemon Juice – 3 Tablespoons
  • Lemon Zest – 2-3 Teaspoons


1. Line an 8X8 inch baking dish with aluminum foil, overhanging the edges 2 inches on two opposing sides.  Spray with nonstick cooking spray and set aside.  Preheat oven to 350 degrees.

2. In the bowl of a stand up mixer, add the flour, sugar, salt and butter and beat until well combined.

3. In a separate bowl, add the eggs, lemon zest, and lemon juice and mix until well combined. Add this egg mixture to the flour mixture and beat on medium speed for 2 minutes until mixture is smooth and creamy.

4. Pour batter into prepared baking dish and using an offset spatula, smooth out the top of the batter. Bake in preheated oven for 20-25 minutes, or until the edges just begin to turn golden or a toothpick inserted in the center of the brownies comes out clean or with a few moist crumbs. Cool the brownies completely in the pan set on a wire baking rack before applying the glaze.

5. Make the glaze by sifting the powdered sugar into a large mixing bowl. Add 1  1/2 tablespoons of lemon juice to powdered sugar and using a hand held electric mixer, beat until the juice is completely combined. Add more lemon juice, 1 teaspoon at a time, until glaze reaches a thick but just spreadable consistency. Pour glaze onto the center of the completely cooled Lemon Brownies and use an offset spatula to spread and cover the surface. Sprinkle the top with remaining 2-3 teaspoons of lemon zest.  I recommend refrigerating overnight, then removing from the pan, and cutting into bars.


Black Tea with Lemon Balm Recipe photo by Taste of Home

For a delicious tea with a wonderful lemony flavor, try this recipe. It is sure to warm up any cool day.—Taste of Home Test Kitchen, Greendale, Wisconsin

  • 1 cup water
  • 1 individual bag of black tea
  • 1 teaspoon dried lemon balm
  • Lemon peel
  1. In a saucepan, bring water to a boil. Remove from the heat. Add tea, lemon balm and lemon peel. Let stand 5 minutes. Remove tea bag and strain tea into a teacup or mug. Yield: 1 serving

Originally published as Black Tea with Lemon Balm in Birds & Blooms June/July 2000, p55

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Reviews forBlack Tea with Lemon Balm


I have started making pickles after coming here because most of the time amma’s pickle get finish off soon and also really hated the store bought one.I have posted garlic Pickle,Maavadu pickle and Cut mango Pickle recipe also.Last month i check my mom “How to make Lemon Pickle” she shared the recipe in phone.After heard that recipe,i thought that it is difficult for me to proceed because of its lengthy process.But she encouraged me to try I exactly followed her tips and procedures and it came so well.Here is the recipe.


10 Lemon

20 green chillies(Usi milagai)1 tsp Turmeric Powder1 tsp mustard seeds1/4 cup + 2 tbsp Sesame Oil 1 tbsp Salt
For Pickle Powder:

10 dry red chillies
1/2 tbsp methi fenugreek seeds


  • Wash the lemon ,pat and dry them nicely using a kitchen towel.
  • Cut the lemon into two,take out the seeds and then cut it further into 2.
  • Remove the seeds using the knife edge otherwise the pickle tastes bitter.
  • Take a clean bottle,make sure that the bottle should be moist.If possible keep the bottle in sunlight for 1 hour and then use it for pickling.
  • Drop the lemon pieces inside the bottle and then add the turmeric powder and salt.
  • Mix well,keep it under the sunlight form morning to evening.
  • Repeat placing the pickle under sunlight for 3 more days.Now the pickles could have turned a little pale and started soaking.You can see that it started leaving out the juice and its skin also becomes soft.
  • After 3 days, take the green chillies and cut the beaks if it is too long.Don’t cut so closer to the head.
  • Pat it in a kitchen towel for an hour.
  • Heat 2 tbsp of oil in a kadai.Add the green chillies and saute for a minute and remove it from the stove.Don’t let it to cook for long in oil.
  • Drop the chillies and mix well with the lemon.Mix well from top to bottom.
  • Now dry roast the chillies,hing and mustard seeds.Powder it in mixie.
  • Drop the powder into the bottle,mix well.Always use dry ladle to mix the pickle.
  • Keep this pickle for a week ,by mixing it at least 2 times a day.
  • After a week you can find that the lemon and chillies becomes soft.
  • Now heat oil in a kadai and temper mustard seeds,let it to splutter.
  • Drop the processed lemon pickle into the kadai and mix well with oil.Leave it for just minute and then remove it from the flame.
  • Let it cool for sometime.Then transfer it into a bottle.
  • Again keep the bottle in sunlight for 1 more week and now it is ready to use.

Store it in fridge.Take only required amount while serving and then keep it back in fridge.

My Notes:

  • Try to find (usi milagai)small variety of chillies.Taste will be different if you use the other variety.other wise you can make this pickle only with lemon.
  • Make sure that the containers and spoon you are using should be dry.
  • Take care while dry roasting the fenugreek seeds and red chillies.If it burns,will make the pickle bitter.
  • I didn’t use vinegar in this recipe,if you are going to use the pickle for more than 6 months then add a tbsp of vinegar. If you handle it properly vinegar is not required.
  • No need to keep the pickle in hot sunlight, just keep it inside the house where you get sunlight.
  • Whenever you are taking the pickle for serving just mix it from top to  bottom and then take the required quantity so that more oil will not come to the spoon.

Make Pickle at home and enjoy!!!

Have a nice day!!!

Technorati Tags:

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Tip: eggs rise better when they are at room temp. If you are pressed for time and have cold eggs, put them in a bowl of warm water (not hot, warm) for a few minutes before using.


  • 4 ounces (1 stick, or 8 Tbsp) butter, softened*
  • 1 cup minus 1 Tbsp granulated sugar
  • 1 Tbsp honey
  • 2 eggs (room temp)
  • 1 Tbsp lemon zest
  • 1/2 cup whole milk
  • 1/2 teaspoon salt
  • 1 1/2 cups flour
  • 1/2 teaspoon ground cardamom
  • 1 teaspoon baking powder


  • 1/4 cup lemon juice
  • 1/3 cup sugar
  • 1 Tbsp honey

* Do not soften butter in microwave. Either leave a stick of butter on kitchen counter for an hour, or place between two pieces of wax paper and rollout with a rolling pin to soften.


Preheat oven to 350°F. Butter a 4×8-inch loaf pan.

Beat the butter until fluffy, about 2 minutes. Add the sugar and honey, continue to beat until creamy, a few minutes more. Add eggs, one at a time, beating after each addition to incorporate. On low speed, slowly beat the milk in. Do not worry if the mixture looks a little curdled. Mix in lemon zest.

Sift together the flour, salt, cardamom, baking powder. Add to the wet ingredients, beating until smooth.

Place batter in prepared pan and bake for 1 hour at 350°F.

While the lemon bread is baking, prepare the glaze. Heat the glaze ingredients – lemon juice, sugar, honey – in a small saucepan until the sugar is completely dissolved.

Once you have removed the bread from the oven, poke holes all over the top with a thin skewer (this will help the glaze penetrate). Spoon the glaze over it while the bread is still in the pan and is still hot. Let cool for 10 minutes before removing from pan and slicing to serve.

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