Between the fresh lemon juice (and zest!) and zippy citrus glaze, these fudgy lemon blondies are the only dessert you’ll need this summer!
The moment these beauties came out of the oven, I knew I was onto a winner. They’re so soft and chewy, you don’t even need the glaze.
But, come on, who doesn’t love sweet glaze? It takes these treats from great to stunning!
Why You’ll Love These Lemon Blondies
Fudgy Goodness: With their irresistibly fudgy texture, these lemon blondies are a deliciously dense and satisfying treat.
Citrus Twist: The lemon adds a refreshing citrusy twist to the classic blondie, offering a unique and memorable flavor profile.
Aesthetic Appeal: The lemon zest in the glaze adds flavor and gives these blondies a beautiful, speckled appearance. They’re perfect for sharing on social media!
Ingredients
- Fresh Lemon Juice and Zest: Fresh fruit is vital to the taste and texture of the blondies. These are in the batter and the glaze.
- All-Purpose Flour: The foundation that provides structure to the blondies. Spoon the flour into the cup and level it with the back of a knife for accurate measuring.
- Baking Powder: The leavening agent that helps the blondies rise and achieve a soft texture.
- Cornstarch: To help the batter thicken and create a tender crumb.
- Unsalted Butter: Lends richness and creates a denser, fudgier texture compared to creaming softened butter.
- Granulated Sugar: Sweetens the blondies and helps create a tender crumb.
- Large Eggs: Binds the ingredients together, adds moisture, and provides lift.
- Vanilla Extract and Salt: Enhance the overall flavor of the blondies and ensure they’re balanced.
- Powdered Sugar: Used to make a smooth, sweet-tart lemon glaze that’s the perfect finishing touch.
How to Make Lemon Blondies
Baking these lemon blondies is a breeze. You only need two bowls, and then it’s in the oven. The hardest part is letting them cool!
1. PREP: Preheat the oven to 350°F (175°C) and line an 8×8-inch baking dish with parchment paper.
2. MIX: In a large bowl, whisk the melted butter and sugar until combined. Add the eggs, lemon zest, lemon juice, vanilla, and salt.
3. ADD DRY: Sift in the flour, cornstarch, and baking powder. Stir gently by hand with a spatula until just combined.
4. BAKE: Pour the batter into the prepared pan and bake for 18-22 minutes until the edges are lightly browned.
5. COOL: Let the blondies cool completely in the pan on a wire rack.
6. MAKE GLAZE: In a small bowl, whisk the powdered sugar, lemon juice, and zest until smooth. Drizzle over the blondies and leave to set.
7. CUT: Cut into squares, serve, and enjoy.
Tips For the Best Lemon Blondies
I love how these lemon blondies are both comforting and refreshing at the same time.
They’re like a warm hug from grandma mixed with a cool glass of lemonade on a summer day. Pure bliss!
Just read these tips, and get baking!
- Use fresh lemons. I know I already said it, but fresh juice and zest are a must for this recipe. Bottled will leave a bitter taste.
- Room temp ingredients. Have everything at room temperature before mixing so they blend easily. This prevents overmixing.
- Sift the dry. Place the sifter on the rim of the bowl, then measure and sift right over the wet ingredients. It saves dishes and ensures no lumps in the batter.
- Don’t overmix. Mix this batter by hand, especially the flour. Overmixing can lead to dense, rubbery blondies.
- Test for doneness. Bake until the edges are very lightly browned, and a toothpick inserted into the center comes out mostly clean with a few moist crumbs. The center may jiggle slightly but will set as it cools.
- Cool completely. I know it’s tough, but if you add the glaze too soon, it’ll melt off.
- Variations. Swap the lemon for other citrus like lime or orange, add white chocolate chips or fresh berries to the batter, or top with a lemon cream cheese frosting.
- Double it up! Make a double batch and bake them in a 9×13-inch baking dish. Add about 5 minutes to the baking time.
How to Store
The way the glaze melts into the tender crumb of these blondies is just irresistible.
But if you plan to make them ahead, hold off on the glaze! Pop them in an airtight container, then glaze just before serving.
To Store: Place cooled, glazed blondies in a single layer in an airtight container. They should keep well at room temp for 2-3 days, or in the fridge for up to 1 week.
To Freeze: Wrap cooled, unglazed lemon blondies tightly in plastic wrap and aluminum foil and freeze for 2-3 months. Thaw overnight in the refrigerator before glazing and serving.
More Fudgy Dessert Bars You’ll Love
Cake Mix Cookie Bars
No-Bake Brownies
Caramel Pecan Dream Bars
White Chocolate Blondies
Strawberry Lemon Blondies
Lemon Blondies
12
servings10
20
minutes228
kcalBetween the fresh lemon juice and zippy citrus glaze, these fudgy lemon blondies are the only dessert you’ll need this summer!
Ingredients
- For the Blondies
1/2 cup butter, melted and cooled
3/4 cup granulated sugar
2 large eggs, room temperature
2 tablespoons lemon zest
1/4 cup fresh lemon juice
2 teaspoons vanilla extract
1/2 teaspoon salt
1 1/2 cups all-purpose flour
1 teaspoon cornstarch
1/4 teaspoon baking powder
- For the Lemon Glaze
1 cup powdered sugar
2 tablespoons fresh lemon juice
1 teaspoon lemon zest, optional
Instructions
- Preheat the oven to 350°F (175°C) and line an 8×8-inch baking dish with parchment paper, leaving an overhang on the sides. Set aside.
- Make the blondies: In a large bowl, whisk the melted butter and sugar until combined. Add the eggs, lemon zest, lemon juice, vanilla, and salt. Whisk until smooth.
- Sift in the flour, cornstarch, and baking powder. Stir gently by hand with a spatula until just combined. Do not overmix.
- Pour the batter into the prepared pan and spread evenly. Bake for 18-22 minutes, until the edges are lightly browned and a toothpick inserted into the center comes out mostly clean with a few moist crumbs.
- Let the blondies cool completely in the pan on a wire rack.
- Make the glaze: In a small bowl, whisk the powdered sugar, lemon juice, and zest until smooth.
- Using the parchment overhang, lift the blondies out of the pan and place them on a cutting board. Drizzle the glaze over the top and leave to set for 15-30 minutes. Cut into squares and serve.
Notes
- Variations. Swap the lemon for other citrus like lime or orange, add white chocolate chips or fresh berries to the batter, or top with a lemon cream cheese frosting.
- Double it up! Make a double batch and bake them in a 9×13-inch baking dish. Add about 5 minutes to the baking time.
