Description
These Lemon Blondies offer a delightful citrus twist on the classic blondie bar, combining the rich buttery flavor with bright lemon zest and juice. Topped with a tangy lemon glaze, they’re perfect for a refreshing dessert or snack, baked to a moist and tender finish.
Ingredients
Scale
Blondie Batter
- 1 cup unsalted butter, melted
- 2 cups granulated sugar
- 4 large eggs
- 2 tablespoons lemon zest
- 1/4 cup fresh lemon juice
- 3 cups all-purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon salt
Lemon Glaze
- 2 cups powdered sugar
- 3 tablespoons fresh lemon juice
Instructions
- Preheat oven and prepare pan: Set your oven to 350°F (175°C) and line a 9×13-inch baking pan with parchment paper to ensure easy removal of the blondies.
- Combine butter and sugar: In a large bowl, whisk together the melted butter and granulated sugar until the mixture is smooth and combined.
- Add eggs: Incorporate the eggs one at a time, mixing thoroughly after each addition to create a smooth batter.
- Mix in lemon flavors: Stir in the lemon zest and 1/4 cup of fresh lemon juice to infuse the batter with bright citrus flavor.
- Combine dry ingredients: In a separate bowl, whisk together the all-purpose flour, baking powder, and salt to evenly distribute the leavening and seasoning.
- Fold dry into wet: Gradually fold the dry ingredients into the wet lemon mixture until just combined, being careful not to overmix to maintain a tender texture.
- Spread batter: Evenly spread the batter into the prepared pan, smoothing the surface for even baking.
- Bake the blondies: Place the pan in the oven and bake for 22 to 25 minutes, or until the center is set and a toothpick inserted comes out with moist crumbs but no raw batter.
- Cool completely: Remove from the oven and let the blondies cool fully in the pan to set their structure before glazing.
- Prepare and apply glaze: Whisk together the powdered sugar and 3 tablespoons lemon juice until smooth. Spread this lemon glaze evenly over the cooled blondies.
- Set glaze and serve: Allow the glaze to set before slicing into 16 squares for serving. Enjoy your zesty lemon blondies!
Notes
- Use fresh lemon juice and zest for the best flavor and brightness.
- Don’t overbake; blondies should remain moist with a tender crumb.
- The glaze adds a tangy sweetness that perfectly balances the rich batter.
- Store leftovers in an airtight container at room temperature for up to 3 days or refrigerate for up to a week.
- These blondies freeze well either glazed or unglazed; thaw before serving.
