Lemon Blondies

These lemon blondies are the perfect treat that combines the zesty brightness of fresh lemon with a fudgy texture

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With their chewy texture and vibrant citrus, these lemon blondies are proof of the magic that happens when sweet and tangy come together. Whether you’re a dessert enthusiast or simply seeking a burst of freshness, these dessert bars are an absolute must-try.

Lemon Blondies Ingredients

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Pantry staples form the base of these lemon blondie brownies. Adding fresh lemon zest and juice infuses vibrant aromas and enhances the flavor. 

The sweet lemon glaze, made with powdered sugar, zest, and juice, adds a glossy sweetness and takes these bars over the top.

Substitutions and Additions

SALTED BUTTER: Unsalted butter can be used, but make sure to add a pinch of salt to maintain the desired flavor balance.

GRANULATED SUGAR: Brown sugar can be substituted for a hint of caramel undertones in your lemon blondie bars.

LEMON ZEST & JUICE: Experiment with other citrus fruits like oranges or limes for unique variations on this easy recipe.

GLAZE: You can customize the glaze by adding a splash of vanilla extract or a touch of your favorite citrus liqueur.

How To Make This Lemon Blondies Recipe

Here’s a step-by-step guide to creating these easy lemon blondies:

STEP ONE: Preheat the oven to 350°F. Line an 8×8 baking pan with either parchment paper or heavy-duty aluminum foil. Spray the parchment paper or aluminum foil with nonstick cooking spray. Set the baking dish aside.

STEP TWO: Add the flour, baking powder, and salt to a small mixing bowl (2-3 cups). Whisk to combine.

STEP THREE: Beat the softened butter for 30 seconds to 1 minute until smooth. You can do this either in the bowl of a stand mixer, or in a medium-sized mixing bowl (2-3 quarts) with a handheld mixer, on medium-high speed. 

STEP FOUR: Add the granulated sugar and continue to mix for another 1-1½ minutes or until light and fluffy.

STEP FIVE: Lower the mixer speed to medium-low. Add the room-temperature eggs, one at a time, beating well after each egg.

STEP SIX: Keep the mixer speed on medium-low. Add the flour mixture to the wet ingredients and beat just until combined.

STEP SEVEN: Add the lemon zest and drizzle in the lemon juice. Mix just until incorporated.

STEP EIGHT: Evenly spoon the batter into the prepared pan. Gently tap the baking dish on the counter to release any air bubbles. 

Bake for 18-20 minutes, or until a toothpick inserted comes away with a few crumbs. The blondies will not be golden brown; they will be a light yellow.

Remove the baking dish from the oven and allow the lemon blondies to cool for about 30 minutes or until cooled. Once the blondies are cooled, make the lemon glaze.

STEP NINE: Add the powdered sugar to a small bowl (2-3 cups). Whisk in the lemon zest and fresh lemon juice until smooth. 

STEP TEN: Use either a silicone spatula or an offset spatula to evenly smooth the glaze over the lemon blondies. Allow the glaze to “set” before using the parchment or foil overhang to remove the lemon blondies from the baking dish. 

STEP ELEVEN: Use a sharp kitchen knife to cut four slices x four slices before serving.

How To Serve

These delicious lemon blondies are incredibly scrumptious, making them a charming addition to any dining experience:

Enjoy them on their own as a quick snack to satisfy your sweet cravings with a touch of zesty delight.

Serve them as a dessert, perhaps warm with a scoop of vanilla ice cream on the side and a dollop of whipped cream.

Pair them with your favorite tea or latte, allowing the citrus notes to complement the beverage’s flavors.

Add more lemon desserts to your recipe box with our lemon lush and lemon cheesecake.

MORE BLONDIE RECIPES

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Butterscotch Blondies

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Biscoff Blondies

Storage

We’ve got a few suggestions for storing the blondies so that you can enjoy them later.

MAKE AHEAD: You can prepare the blondie batter in advance and refrigerate it. When ready to bake, simply pour the batter into the prepared baking dish and follow the baking instructions.

IN THE FRIDGE: Store leftover blondies in an airtight container in the refrigerator for up to five days. 

Make sure to bring them to room temperature or warm them slightly before serving to restore their chewy texture and delightful flavors.

IN THE FREEZER: To freeze, wrap individual slices in plastic wrap and place them in an airtight container or freezer-safe bag. They can be frozen for up to two months.

REHEATING: To reheat, place individual slices in the microwave for about 15-20 seconds or until warmed through. You can also pop them in a preheated oven at 350°F for 5-7 minutes.

Why We Love This Recipe

These blondie bars are always a winner, and here’s why:

BRIGHT CITRUS: The burst of lemony flavor will leave you refreshed with each bite.

PERFECT BALANCE: The balance of sweet and tangy makes for an irresistible treat that will delight lemon lovers.

This easy lemon blondies recipe will shine any time you make a batch to serve to your friends and family. The tartness of fresh lemons and the most delicious glaze creates a symphony of flavors. 

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Lemon Blondies

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These lemon blondies are the perfect treat that combines the zesty brightness of fresh lemon with a fudgy texture

Prep Time 15 minutes minutes

Cook Time 20 minutes minutes

Total Time 1 hour hour 5 minutes minutes

Servings 16

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Ingredients

  

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Lemon Blondie Batter

• 1 cup all-purpose flour, spooned and leveled
• ½ teaspoon baking powder
• ½ teaspoon table salt
• ½ cup salted butter, softened to room temperature (8 tablespoons)
• ¾ cup granulated sugar
• 2 extra-large eggs, room temperature
• 2 tablespoons freshly grated lemon zest
• ¼ cup fresh lemon juice

Lemon Glaze

• 1¼ cups powdered sugar, sifted
• 1 tablespoon fresh lemon zest
• 2 tablespoons fresh lemon juice

Instructions

 

• Preheat the oven to 350°F. Line an 8×8 baking dish with either parchment paper or heavy-duty aluminum foil. Be sure to leave a slight overhang with the parchment paper or aluminum foil to help lift the lemon blondies out of the pan. Spray the parchment paper or aluminum foil with nonstick cooking spray. Set the baking dish aside.
• Add the flour, baking powder, and salt to a small mixing bowl (2 to 3 cups). Whisk to combine.
• Using either a stand mixer, or a medium-sized mixing bowl (2 to 3 quarts) and a handheld mixer, on medium-high speed, beat the softened butter for 30 seconds to 1 minute until smooth.
• Add the granulated sugar and continue to mix for another 1-1½ minutes or until light and fluffy.
• Lower the mixer speed to medium-low. Add the room-temperature eggs, one at a time, beating well after each egg.
• Keep the mixer speed on medium-low. Add the flour mixture and beat just until combined.
• Add the lemon zest and drizzle in the lemon juice. Mix just until incorporated.
• Evenly spoon the batter into the prepared baking dish. Gently tap the baking dish on the counter to release any air bubbles. Bake for 18-20 minutes, or until a toothpick inserted comes away with a few crumbs. Remember, every oven cooks differently. Be sure to keep a close eye on the blondies and begin checking for doneness at the 15-minute mark. The blondies will not be golden brown; they will be a light yellow. Remove the baking dish from the oven and allow the lemon blondies to cool for about 30 minutes or until cooled. Once the blondies are cooled, make the lemon glaze.
• Add the powdered sugar to a small mixing bowl (2-3 cups). Whisk in the lemon zest and fresh lemon juice until smooth.
• Use either a silicone spatula or an offset spatula to evenly smooth the glaze over the lemon blondies. Allow the glaze to “set” before using the parchment or foil overhang to remove the lemon blondies from the baking dish. If your kitchen is on the warm side, you can chill the lemon blondies in the refrigerator before slicing.
• Use a sharp kitchen knife to cut 4 slices x 4 slices before serving.

Notes

• Be sure to leave a slight overhang with the parchment paper or aluminum foil to help lift the lemon blondies out of the pan. This will make it easier to cut them.
• Add more or less lemon juice or /zest as you desire to adjust the depth of lemon flavor in the blondies and the glaze.
• Oven temperatures vary and may need to be recalibrated periodically to ensure they are accurate. Make sure to check your blondies at the lower end of the recommended baking time.
• If your kitchen is on the warm side, you can chill the lemon blondies in the refrigerator before slicing.

Nutrition

Calories: 164kcal | Carbohydrates: 25g | Protein: 2g | Fat: 7g | Saturated Fat: 4g | Polyunsaturated Fat: 0.4g | Monounsaturated Fat: 2g | Trans Fat: 0.2g | Cholesterol: 41mg | Sodium: 129mg | Potassium: 40mg | Fiber: 0.3g | Sugar: 19g | Vitamin A: 216IU | Vitamin C: 4mg | Calcium: 14mg | Iron: 1mg

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