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.
I have tried so many variations of brownie and blondie recipes over the years that just don’t have that brownie-like texture I’m looking for.
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!
Be sure to save this recipe for Lemon Blondies with Lemon Glaze to your favorite Pinterest board for later.
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
- Flour
- Salt
- Butter
- Sugar
- Lemons
- Eggs
- Powdered sugar
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!
Ingredients
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
Instructions
- 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: 1Amount 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
Aimee @ Like Mother Like Daughter
Mmmm I love the refreshing taste of lemon, these bars look delicious!
Danelle M
Thanks Aimee!
juliequilts2
I think I will make these tomorrow. They look wonderful
Danelle M
Hope you love them as much as we do!
Gina @ Kleinworth & Co.
Oh how I wish we didn’t have a citrus allergy in this house. I sure love lemon & these look divine. You always make the most delectable food Danelle!
Lori Yates
Danelle, I am so in love with these! These would be totally dangerous in my house – for sure, they’ll be gone in two days.
Cindy
I am in a citrus mode right now. I just bought a bunch of lemons so I’m making this dessert like, today! Yummy.
Kendra
I just found your blog this morning… I’m already eating a lemon blondie. Mmmmm. so yummy.
Christine Holloway
What kind of flour do you use in this recipe? All purpose or self rising? Do you need any thing to make it rise? I love the taste of lemon. I bet this is so good!
Gayatri
Thank you for sharing this!! They turned out delicious! Putting them up on my blog soon 🙂
Sarah
Yum! I absolutely love lemon anything.
Paula
Ooh, this might also be nice with a little melted white choc through the batter 🙂
Paula
I’ve made these once omitting the glaze (delicious without) so moist and tasty. I’ve just put one into the oven with a passion fruit curd and crumble topping!
Paula
R.E. the passion fruit and crumble versions – I’ve eaten enough of them now to say they are definitely yummy! Just goes to show that once you find a reliable recipe – thank you – you can mess around with it a bit and have endless awesomeness!
Happy baking
Sarah
Do you really make this in an 8″x8″ pan? I made it and it practically overflowed! I am going to try in a 9″x13″ pan next time. Great flavor though! 🙂
carmen barroso ramirez
Hola, he hecho este blondie y nos ha enamorado, he cambiado cantidades aqui utilizamos mas los gramos que las tazas, y le he añadido un yogur. Lo he publicado en mi blog espero que no te importe, besos.
Danelle
Thank you! 🙂
Heidi Herber
Made these for Easter and they were a huge Hit! Made again with LIME and a tablespoon of tequila in the batter. Also made them in an 8×12 baking dish and they were better. Thanks so much for sharing this wonderful recipe.
Danelle
Love the idea of using lime! Can’t wait to try that! Thanks. 🙂
Teresa
Hi. I really want to try this recioe asap. Do you know what the ingredients are in grams or oz. In the UK we use those measurements not cups. Thanks in advance. X
Danelle
I don’t know those conversions off the top of my head. I would try looking for a conversion chart or calculator on Google.
Beth S
Made this and added white chocolate chips to the top. Very good! I’ll definitely be keeping this recipe!
Danelle
Thank you!
JIll
Did you double this recipe and add to a 9×9 pan?
Linda
I actually discovered this wonderful recipe while on a bunny trail for maple glazed carrots. Quite a jump from carrots to lemon blondies, but it works for me! I will be making this recipe to share with a leomon-loving friend at church. The picture of these looks good enough to take a bite out of. Your site is new-to-me, but I will be back! I’m a recipe junkie…always looking for that definitive recipe for _________(fill in the blank)!