Lemon Blondies Recipe

Introduction

Chewy and soft, these lemon blondies are a dream dessert for lemon lovers. Packed with fresh lemon juice and zest, they offer a refreshing, bright flavor and are ready in under 30 minutes—a perfect sweet treat for the end of summer.

Ingredients

• 1 tablespoon lemon zest (from fresh lemons)
• 3/4 cup castor sugar (or granulated sugar)
• 1/2 cup unsalted or salted butter, melted
• 1 large egg
• 1 cup all-purpose flour
• 2 tablespoons fresh lemon juice (plus extra for glaze)
• 1/2 cup icing sugar (for lemon glaze)

Instructions

1. Step 1: Preheat your oven to 180°C (350°F). Line an 8-inch loaf tin with baking paper and lightly spray or grease it.
2. Step 2: In a mixing bowl, rub the lemon zest and castor sugar together with your fingers until the sugar turns pale yellow and fragrant.
3. Step 3: Add the melted butter to the sugar mixture and stir until combined.
4. Step 4: Beat in the egg until the mixture is smooth.
5. Step 5: Add the flour and fresh lemon juice, stirring gently until just combined. If using unsalted butter, add a pinch of salt here.
6. Step 6: Pour the batter into the prepared loaf tin and bake for 10 to 15 minutes, or until the top is risen and a toothpick inserted into the center comes out clean.
7. Step 7: Remove the blondies from the oven and transfer to a wire rack to cool for a few minutes.
8. Step 8: While the blondies cool, mix the icing sugar and a few drops of fresh lemon juice in a small bowl until smooth to make the glaze.
9. Step 9: Drizzle the glaze over the cooled blondies, allowing it to drip and set into a sugary crust.
10. Step 10: Once the glaze has set, slice the blondies into squares and serve cold or at room temperature.

Tips & Variations

• Use fresh lemons for the best flavor; fresh lime can be a tasty substitute for a twist.
• If you prefer, brown butter can add a nutty depth, but avoid using oil as it may alter the texture.
• To make these gluten-free, substitute the all-purpose flour with a cup-for-cup gluten-free flour blend.
• The lemon glaze is optional but adds a delightful sweet-tart crunch on top.

Storage

Store baked, glazed, and sliced lemon blondies in an airtight container at room temperature for up to 3 days. For longer storage, keep them in the refrigerator for up to 7 days. To freeze, place in an airtight container and freeze for up to 1 month; thaw to room temperature before serving. Note that the icing may soften or lose its crispness after refrigeration or freezing.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use bottled lemon juice instead of fresh lemons?

For the best flavor and freshness, it’s recommended to use fresh lemons. Bottled juice lacks the brightness and zest that fresh lemons provide, which are key to the flavor of these blondies.

Can I make these blondies vegan?

Yes, you can substitute the egg with a flaxseed egg (1 tablespoon ground flaxseed mixed with 3 tablespoons water) and use a dairy-free butter alternative to make this recipe vegan-friendly.

Lemon Blondies Recipe

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★★★★★

4.9 from 126 reviews

These Lemon Blondies are chewy, soft dessert bars bursting with fresh lemon juice and zest, making them a lemon lover’s dream. This small batch, easy-to-make recipe takes under 30 minutes from start to finish. Perfect for an end-of-summer treat, they are delicious served warm or cold, glazed with a sweet lemon icing that forms a delightful sugary crust.

• Author: reem
• Prep Time: 10 minutes
• Cook Time: 15 minutes
• Total Time: 25 minutes
• Yield: 8 servings (cut into 8 squares) 1x
• Category: Dessert
• Method: Baking
• Cuisine: American

Ingredients

Scale 1x2x3x

For the Lemon Blondies

• 1/2 cup (100g) castor sugar
• Zest of 2 fresh lemons
• 1/2 cup (113g) unsalted or salted butter, melted
• 1 large egg
• 1 cup (125g) all-purpose flour
• 2 tablespoons fresh lemon juice
• Pinch of salt (optional, if using unsalted butter)

For the Lemon Glaze

• 1/2 cup (60g) icing (powdered) sugar
• 1 to 2 tablespoons fresh lemon juice

Instructions

1. Prepare the baking tin: Preheat the oven to 180°C (350°F). Line an 8-inch loaf tin with baking paper and spray with baking spray or lightly grease it to prevent sticking.
2. Infuse lemon flavor into sugar: In a mixing bowl, combine the castor sugar and lemon zest. Rub them together with your fingers until the sugar turns pale yellow, releasing the lemon oils to infuse flavor into the sugar.
3. Add butter and mix: Pour the melted butter into the lemon-sugar mixture and stir until well combined.
4. Incorporate egg: Crack in the whole egg and stir the mixture until fully blended and smooth.
5. Add dry ingredients and lemon juice: Gently fold in the all-purpose flour and the fresh lemon juice. If using unsalted butter, add a pinch of salt now. Mix until just combined to avoid overworking the batter.
6. Transfer and bake: Pour the batter into the prepared loaf tin and spread it out evenly. Bake in the preheated oven for 10 to 15 minutes or until the top is risen and a toothpick inserted into the center comes out clean.
7. Cool before glazing: Remove the blondies from the oven and transfer the tin to a wire rack. Let them cool for several minutes to slightly warm or reach room temperature, ensuring the glaze sets well.
8. Prepare the lemon glaze: In a small bowl, mix the icing sugar and lemon juice until smooth and pourable. Adjust the consistency by adding more lemon juice or icing sugar if needed.
9. Glaze the blondies: Pour the lemon glaze evenly over the cooled blondies and allow it to drip down the sides. Let the glaze set and harden for a few minutes before slicing.
10. Slice and serve: Cut the blondies into squares and serve. They are delicious served chilled or at room temperature, with or without additional lemon zest or powdered sugar.

Notes

• Use fresh lemons only; artificial lemon juice will not provide the same vibrant flavor.
• You can substitute fresh limes for a twist on the flavor.
• To keep the blondies lactose-free, use a dairy-free butter alternative.
• For a gluten-free version, replace all-purpose flour with a gluten-free flour blend cup-for-cup.
• Avoid using oil instead of butter as it affects the structure of the blondies.
• The lemon glaze is optional but highly recommended for added citrus sweetness and a crunchy topping.
• Store blondies in an airtight container at room temperature for up to 3 days or refrigerate for up to 7 days.
• For longer storage, freeze the blondies (glazed or unglazed) for up to 1 month. Thaw to room temperature before serving; note the glaze may soften after freezing.
• Serve with lemon curd and vanilla ice cream for an indulgent dessert variation.
• These blondies pair wonderfully with green tea or milk.

Keywords: lemon blondies, lemon dessert bars, lemon glaze, easy lemon dessert, chewy blondies, summer dessert, lemon zest blondies