These Lemon Blondies are a sunny burst of citrusy delight, perfect for brightening any day. With a soft, chewy center and a delicate golden crust, they strike the ideal balance between richness and freshness. The zesty lemon flavor is complemented by a subtle sweetness, making every bite irresistibly satisfying. Ready in just 30 minutes, they’re a quick treat that feels indulgent yet effortless to whip up.
The aroma of freshly baked blondies, infused with tangy lemon, will fill your kitchen with warmth and anticipation. Each square is a little slice of happiness, offering a refreshing twist on classic blondies. Whether enjoyed with a cup of tea or shared with loved ones, these treats are sure to leave everyone smiling. Simple, vibrant, and utterly delicious, they’re a must-try for any dessert lover.
Ingredients for Lemon Blondies
- For The Base:
- 9 tablespoons (129 g/4.6 oz) unsalted butter (softened at room temperature)
- 2 tablespoons lemon zest (zest of about 3 lemons)
- 1 cup (5 oz/142 g) all-purpose flour
- ½ teaspoon baking powder
- ¼ teaspoon salt
- ¾ cup (6 oz/170 g) granulated sugar
- 2 large eggs (at room temperature)
- ½ teaspoon vanilla extract
- 2 tablespoons lemon juice (juice of about ½ -1 lemon)
- For The Glaze:
- 1 cup (4 oz/115 g) confectioner’s sugar
- 2 tablespoons lemon juice (juice of about ½ -1 lemon)
- ¼ teaspoon vanilla extract
Step-by-Step Instructions
- Preheat the oven: Set to 350℉ (180℃). Line a 9×9 inch square tin with parchment paper (dab the corners with butter to help the parchment stick).
- Brown the butter: In a small saucepan over low heat, melt the butter. Let it boil, swirling the pan occasionally (do not stir). Cook for 5-8 minutes until it turns light amber and smells nutty. Pour into a bowl and whisk in the lemon zest. Let cool completely.
- Mix dry ingredients: In a separate bowl, stir together the flour, baking powder, and salt. Set aside.
- Combine wet ingredients: Once the butter has cooled, whisk in the sugar. Add the eggs, vanilla extract, and lemon juice, mixing until smooth.
- Fold in dry ingredients: Gently fold the flour mixture into the wet ingredients until just combined.
- Bake: Pour the batter into the prepared tin, spreading it evenly to the corners. Bake for 18-20 minutes, or until a toothpick inserted comes out clean. Let cool in the tin for 10-15 minutes.
- Make the glaze: In a bowl, combine the confectioner’s sugar, lemon juice, and vanilla extract. Mix until smooth and thick but still runny.
- Glaze the blondies: While the blondies are slightly warm (but approaching room temperature), pour the glaze over the top and spread evenly.
- Chill and serve: Let the blondies cool completely, then refrigerate until the glaze sets and the blondies firm up. Cut into pieces and enjoy chilled or at room temperature. Store covered in the fridge for up to a week.
Perfect Pairings: Serving Suggestions
These Lemon Blondies are a delightful treat on their own, but they can be elevated with a few simple additions. Serve them with a dollop of whipped cream or a scoop of vanilla ice cream for a refreshing dessert. For a brunch twist, pair them with a cup of herbal tea or a citrus-infused mimosa. They also make a great addition to a dessert platter alongside fresh berries or a drizzle of honey.
Storage Secrets: Keeping Them Fresh
To keep your Lemon Blondies fresh and chewy, store them in an airtight container in the refrigerator for up to a week. If you prefer them at room temperature, let them sit out for about 15 minutes before serving. For longer storage, you can freeze them in a single layer, wrapped tightly in plastic wrap, for up to 2 months. Thaw in the fridge overnight before enjoying.
Time-Saving Tips for Busy Bakers
If you’re short on time, skip the browning of the butter and use melted butter instead—it will still yield delicious results. To speed up the cooling process, place the browned butter in the freezer for about 10 minutes, stirring occasionally. Additionally, you can prepare the glaze while the blondies are baking to save time. These small tweaks can make the recipe more manageable for busy schedules.
Recipe Variations: Get Creative
Feel free to experiment with this recipe to suit your taste. Add a handful of white chocolate chips or chopped nuts to the batter for extra texture. For a tangier twist, increase the lemon juice in both the base and the glaze. If you’re a fan of coconut, sprinkle shredded coconut on top of the glaze before it sets. These variations can add a unique spin to your Lemon Blondies.
Lemon Blondies
Ingredients
For The Base
- 9 tablespoons unsalted butter (softened at room temperature) 129 g/4.6 oz
- 2 tablespoons lemon zest zest of about 3 lemons
- 1 cup all-purpose flour 5 oz/142 g
- ½ teaspoon baking powder
- ¼ teaspoon salt
- ¾ cup granulated sugar 6 oz/170g
- 2 large eggs (at room temperature)
- ½ teaspoon vanilla extract
- 2 tablespoons lemon juice juice of about ½ -1 lemon
For The Glaze
- 1 cup confectioner’s sugar 4 oz/115 g
- 2 tablespoons lemon juice juice of about ½ – 1 lemon
- ¼ teaspoon vanilla extract
Instructions
- Preheat the oven to 350℉ or 180℃, and line a 9×9 inch square tin with parchment paper (I also dab the corners with a bit of butter to ensure the parchment sticks).
- Start by browning the butter: Add the butter to a small saucepan over low heat, and let it melt, then come to a boil. Swirling the pan but not stirring. It will crackle and pop. Let it do so for 5-8 minutes, until it turns a light amber color and begins to smell nutty and delicious.
- Pour the butter into a bowl and whisk in the lemon zest. Then let the butter cool completely.
- While the butter is cooling, stir together the flour, baking powder and salt, then set aside.
- Once the butter has cooled whisk in the sugar, followed by the eggs, vanilla and lemon juice.
- Next, fold in the flour mixture until just combined.
- Pour the mixture into the prepared baking tin and spread out, reaching all the corners and bake for 18-20 minutes, or until a toothpick comes out clean, then let the tray cool for around 10-15 minutes.
- For The Glaze: Combine the confectioners’ sugar with the lemon juice and vanilla, until it is smooth. It should be thick, but still runny.
- While the lemon brownies are very slightly warm (but approaching room temperature), pour the glaze on top and spread evenly.
- Let the brownies cool completely then place into the refrigerator and chill until the glaze has set and the brownies are firm. Cut into pieces and enjoy. These are nice and chewy when they are cold, but taste nice at room temperature too. Store for up to a week, covered and chilled (but I doubt they will last that long!).
