Print

Lemon Blondies Recipe

Print Recipe

★★★★★

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.

Ingredients

Scale

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

Find it online: https://reemcook.com/lemon-blondies-recipe/