Description
These Lemon Blondies offer a delightful twist on the classic dessert, combining buttery richness with a bright, zesty lemon flavor. Perfectly moist and topped with a tangy lemon glaze, they are easy to make and ideal for any occasion.
Ingredients
Scale
For the Blondies
- 1 cup unsalted butter, melted
- 2 cups granulated sugar
- 4 large eggs
- 2 tablespoons lemon zest
- 1/4 cup fresh lemon juice
- 3 cups all-purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon salt
For the Lemon Glaze
- 2 cups powdered sugar
- 3 tablespoons fresh lemon juice
Instructions
- Preheat and prepare pan: Preheat the oven to 350°F (175°C). Line a 9×13-inch baking pan with parchment paper to prevent sticking and make removal easier.
- Mix butter and sugar: In a large bowl, whisk together the melted unsalted butter and granulated sugar until the mixture is smooth and well combined, creating a rich base for the blondies.
- Add eggs: Add the eggs one at a time, mixing thoroughly after each addition to ensure the batter becomes cohesive and smooth, helping with the structure of the blondies.
- Add lemon flavor: Stir in the lemon zest and 1/4 cup fresh lemon juice to infuse the batter with fresh citrus flavor that brightens the sweetness.
- Combine dry ingredients: In a separate bowl, whisk together the all-purpose flour, baking powder, and salt. This ensures even distribution of the leavening agent and seasoning.
- Fold dry into wet: Gradually fold the dry ingredients into the wet mixture until just combined, being careful not to overmix to keep the blondies tender.
- Spread batter: Spread the batter evenly into the prepared baking pan, smoothing the surface for even baking.
- Bake: Bake the blondies for 22 to 25 minutes, or until the center is set and a toothpick inserted comes out with moist crumbs but no raw batter. This timing ensures a soft, chewy texture.
- Cool blondies: Allow the blondies to cool completely in the pan to set properly and to prepare for glazing.
- Make lemon glaze: Whisk together the powdered sugar and 3 tablespoons fresh lemon juice until smooth to create a tangy glaze.
- Glaze and set: Spread the lemon glaze evenly over the cooled blondies. Let the glaze set before slicing into 16 squares for serving.
Notes
- Use fresh lemon juice and zest for the best citrus flavor.
- Do not overbake; blondies should be moist and chewy.
- Ensure blondies are completely cool before glazing to prevent melting the glaze.
- Parchment paper liners make it easier to lift the blondies out of the pan.
- These blondies can be stored in an airtight container at room temperature for up to 3 days.
