LEMON BLONDIES WITH LEMON GLAZE — These moist, gooey blondies with the consistency of a chocolate fudge brownie, except this version is bursting with lemon flavor and topped with a simple lemon glaze. These bars are sure to be become a favorite!
Oh. My. Goodness. I am so excited about these Lemon Blondies with Lemon Glaze. They are chewy, gooey bars of lemony goodness.
Made this and added white chocolate chips to the top. Very good! I’ll definitely be keeping this recipe! ~ Beth
This is not one of those recipes! In my opinion, brownies and blondies should be dense, moist, and a bit gooey. The texture of these blondies is perfect, and the lemon flavor is just right–the perfect balance of sweet and tangy.
It took quite a bit of trial and error to recreate that brownie-like texture in a lemon bar, but I think I’ve finally done it with this recipe.
I like a fat brownie, so I doubled the original recipe but baked it in the same size pan, so I’m sure you could get a 9×13 size pan out of this if you prefer a thinner blondie.
You’ll just need to double the glaze if you use a 9×13 pan. And doubling the recipe may not be a bad idea, since my family consumed the entire 9-inch pan in under 2 hours.
Made these for Easter and they were a huge hit! Thanks so much for sharing this wonderful recipe. ~ Heidi
These lemon bars are the perfect spring dessert, and would be wonderful for an Easter or Mother’s Day brunch. But don’t wait for a special occasion to make them! They’re definitely worthy of a special occasion, and super easy, and you really need to try the ASAP!
If you love lemon, and especially lemon desserts, these Lemon Blondies with Lemon Glaze are destined to become one of your favorite sweet treats!
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Tips for Choosing and Storing Lemons
Appearance: Look for lemons that are heavy for their size and have skin that is smooth, thin and firm. Medium and large lemons, are usually juicier than small lemons.
Lemons that are soft, spongy, or have wrinkled and have bumpy skin will be less juicy.
Storing: You can store lemons at room temperature–preferably out of direct sunlight–for up to one week. They will keep in the refrigerator for up to 3 weeks.
Lemon zest can be frozen in a plastic container or bag to use later. You can even freeze whole lemons to juice later. Just be sure to thaw them a few hours before using them, or microwave them for about 30 seconds.
Here’s what you’ll need to make Lemon Blondies with Lemon Glaze
- Powdered sugar
For the blondies
- 1 1/2 cups flour
- 1/2 teaspoon salt
- 1 cup butter
- 1 1/2 cups granulated sugar
- 1 tablespoon lemon zest
- 4 eggs
- 2 tablespoons fresh lemon juice
For the glaze
- 1 cup powdered sugar
- 2 tablespoons fresh lemon juice
- 2 teaspoons lemon zest
- Preheat oven to 350 degrees. Spray an 9-inch square pan with nonstick cooking spray.
- In a medium bowl, stir together flour and salt.
- Using an electric mixer, cream the butter, sugar and lemon zest at medium speed until light and fluffy.
- Add eggs, 1 at a time, beating well after each addition. Stir in 2 tablespoons lemon juice.
- Reduce speed to low and add flour mixture, mixing until incorporated.
- Spread batter into prepared pan and bake for about 30-35 minutes, or until toothpick inserted in center comes out clean. Cool on wire rack to room temperature.
- Meanwhile, make the glaze by combining the powdered sugar, lemon juice and zest in a small bowl. Spread over brownies and let set for at least 10 minutes before serving.
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Nutrition Information:Yield: 12 Serving Size: 1
Amount Per Serving: Calories: 350Total Fat: 17gSaturated Fat: 10gTrans Fat: 1gUnsaturated Fat: 6gCholesterol: 103mgSodium: 234mgCarbohydrates: 47gFiber: 1gSugar: 34gProtein: 4g
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Who Dished It Up First: Adapted from Sweet Peas Kitchen