Lemon Blondies

Buttery lemon blondies made with fresh lemon juice and zest, baked until soft and dense, then finished with a simple lemon glaze.

Course Dessert

Cuisine American

Keyword baked lemon dessert, citrus dessert bars, lemon bars alternative, lemon blondie recipe, lemon blondies, lemon dessert bars

Prep Time 10

Cook Time 22

Total Time 32

Servings bars

Calories 175kcal

Author Cathy Pollak

Equipment

baking dish 8x8 (20x20 cm) lined with parchment. Keeps the blondies thick and dense rather than thin and cakey.
mixing bowls For making the batter.
whisk Helps fully emulsify butter, sugar and egg.
rubber spatula For folding and spreading the batter evenly.

Ingredients

Blondies:

½ cup (113 g) unsalted butter melted
¾ cup (150 g) granulated sugar
1 tsp (5 ml) vanilla extract
1 large egg room temp
1 tbsp (6 g) lemon zest
2 tbsps (30 ml) fresh lemon juice
1 cup (120 g) all-purpose flour
¼ tsp (1.5 g) table salt

Glaze:

½ cup (60 g) confectioners' sugar
1-2 tbsps (15-30 ml) fresh lemon juice

Instructions

Preheat the oven to 350°F (177°C). Line an 8x8-inch (20x20 cm) baking pan with parchment paper, leaving an overhang on two sides for easy removal, and lightly grease the parchment.
In a medium mixing bowl, whisk together the melted butter, granulated sugar, and vanilla extract until smooth. Add the egg and whisk until fully emulsified, then whisk in the lemon zest and lemon juice until evenly combined.
½ cup (113 g) unsalted butter, ¾ cup (150 g) granulated sugar, 1 tsp (5 ml) vanilla extract, 1 large egg, 1 tbsp (6 g) lemon zest, 2 tbsps (30 ml) fresh lemon juice
Add the flour and salt and stir gently with a spatula just until no dry streaks remain. The batter will be thick. Avoid overmixing, which can lead to a cakier texture.
1 cup (120 g) all-purpose flour, ¼ tsp (1.5 g) table salt
Spread the batter evenly into the prepared pan, smoothing the top with an offset spatula or the back of a spoon to reach the corners. Bake for 20 to 22 minutes, until the edges are set and lightly golden and a toothpick inserted in the center comes out with moist crumbs, not wet batter. Do not overbake, as the blondies will continue to set as they cool.
Let the blondies cool completely in the pan. This allows the structure to firm up and makes glazing and slicing cleaner.
To make the glaze, whisk the confectioners’ sugar with 1 tablespoon (15 ml) of lemon juice until smooth. Add additional lemon juice a little at a time until the glaze reaches a thick but pourable consistency. Spoon or drizzle the glaze evenly over the cooled blondies and spread gently if needed.
½ cup (60 g) confectioners' sugar, 1-2 tbsps (15-30 ml) fresh lemon juice
Allow the glaze to set at room temperature for 20 to 30 minutes, or refrigerate for 10 to 15 minutes to speed the process. Lift the blondies out using the parchment overhang, slice into 16 squares, and serve.

Notes

Fresh lemon juice and zest are essential for clarity and aroma. Bottled juice dulls the flavor.
Pull the blondies while the center still shows moist crumbs. They continue to firm as they cool.
For freezing, skip the glaze and add it after thawing.

If you’re making these lemon blondies, check out the full post. That’s where I keep extra tips, FAQs, and details that don’t always make it into the recipe card.

Nutrition info is an estimate and will vary depending on the brands you use.

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