Lemon Blondies

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Sweet, zesty, and irresistibly soft, Lemon Blondies are the ultimate citrusy treat. These dessert bars are rich like a brownie, but instead of chocolate, they’re bursting with the bright, sunny flavor of fresh lemons. With a tender, buttery base and a luscious lemon glaze on top, every bite offers the perfect balance between tangy and sweet.

Whether you’re baking for a spring picnic, a casual brunch, or just need a cheerful snack to brighten your day, Lemon Blondies are a standout option. They look gorgeous with their golden hue and glossy glaze, and they’re just as delightful to eat as they are to serve. One pan, a few simple steps, and you’ve got a dessert that’s sure to impress.

Why You’ll Love This Lemon Blondies Recipe

• Bursting with real lemon flavor thanks to both zest and juice.
• Perfectly chewy and soft texture with a rich, buttery base.
• Easy one-bowl batter—minimal cleanup required.
• A tangy-sweet glaze that sets beautifully for a bakery-style finish.
• Great for gatherings, gifts, or a sweet treat anytime.

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Preparation Phase & Tools to Use

To get started with Lemon Blondies, you’ll need a few essential tools that will make the process smooth and successful. First, a mixing bowl and hand mixer or stand mixer are key for blending the wet ingredients to a creamy, uniform texture. A microplane or fine grater is crucial for zesting the lemons, releasing their fragrant oils. You’ll also need a citrus juicer to extract fresh juice without the seeds.

A 9×9-inch baking pan is ideal for evenly baking the blondies and getting the perfect bar shape. Lining it with parchment paper will help with easy removal and cleaner edges. Lastly, a spatula and a whisk will assist in spreading the batter and mixing the glaze.

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Preparation Tips

Use room temperature butter and eggs to ensure smooth mixing and a uniform batter. When zesting lemons, only remove the yellow outer layer—avoid the bitter white pith. After juicing the lemons, strain the juice to eliminate seeds and excess pulp. For a more intense lemon flavor, let the blondies rest a few hours after glazing to allow the flavors to meld. Be sure not to overbake; they should remain slightly soft in the center for that signature blondie texture.

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Ingredients for this Lemon Blondies Recipe

For the Blondies:

• 1 cup (2 sticks) unsalted butter, softened
• 1 and 1/2 cups granulated sugar
• 3 large eggs, room temperature
• 2 tablespoons lemon zest (from about 2 large lemons)
• 1/4 cup freshly squeezed lemon juice
• 1/2 teaspoon vanilla extract
• 1/2 teaspoon salt
• 1 and 1/2 cups all-purpose flour

For the Lemon Glaze:

• 1 cup powdered sugar, sifted
• 2-3 tablespoons freshly squeezed lemon juice (adjust for desired consistency)
• 1 teaspoon lemon zest (optional for added zing)

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Step 1: Preheat and Prepare the Pan

Start by preheating your oven to 350°F (175°C). Line a 9×9-inch baking pan with parchment paper, leaving some overhang on the sides for easy lifting. Lightly grease the paper or spray with nonstick spray.

Step 2: Cream the Butter and Sugar

In a large mixing bowl, cream the softened butter and granulated sugar together using a hand mixer or stand mixer on medium speed. Beat for 2-3 minutes until light and fluffy. This step ensures a soft and tender crumb in your blondies.

Step 3: Add the Wet Ingredients

Beat in the eggs one at a time, mixing well after each addition. Then add the lemon zest, lemon juice, and vanilla extract. Mix until fully combined. The batter may look slightly curdled due to the citrus juice—this is normal.

Step 4: Incorporate the Dry Ingredients

Add the salt and flour to the wet mixture. Mix on low speed just until the flour disappears. Be careful not to overmix, as this could lead to dense blondies. Scrape down the sides of the bowl to ensure everything is well incorporated.

Step 5: Bake the Blondies

Pour the batter into your prepared pan and spread it evenly with a spatula. Bake for 28-33 minutes, or until a toothpick inserted in the center comes out with a few moist crumbs. The top should look set and slightly golden around the edges.

Step 6: Cool Completely

Allow the blondies to cool completely in the pan on a wire rack. This is important before adding the glaze, as a warm surface will cause it to melt and lose its texture.

Step 7: Make the Lemon Glaze

While the blondies cool, whisk together the powdered sugar and 2 tablespoons of lemon juice in a small bowl until smooth. Add the third tablespoon of lemon juice if needed for a thinner consistency. Stir in lemon zest for extra flavor, if desired.

Step 8: Glaze and Set

Once cooled, pour the lemon glaze over the top and spread it evenly using the back of a spoon or an offset spatula. Let the glaze set for at least 30 minutes before slicing into squares.

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Notes

Lemon Blondies are all about balance—between tang and sweetness, softness and chewiness. Using fresh lemon juice and zest is key to achieving a bright, authentic flavor. These bars are also incredibly versatile: you can cut them into smaller squares for parties or larger bars for more indulgent servings. Don’t rush the cooling process, as it helps the blondies firm up and the glaze to set properly. For an extra kick, a tiny pinch of salt in the glaze can enhance the lemon’s sharpness.

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Watch Out for These Mistakes While Cooking

• Skipping parchment paper: This makes removal difficult and can cause the blondies to break.
• Overmixing the batter: Leads to a dense, tough texture instead of the soft, cakey crumb we want.
• Overbaking: The top may look set, but the center should remain slightly gooey. Overbaking dries them out.
• Using bottled lemon juice: Fresh juice makes a huge difference in flavor.
• Pouring glaze on warm blondies: This causes it to melt instead of setting into a smooth, glossy layer.

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Storage Instructions

Lemon Blondies can be stored in an airtight container at room temperature for up to 3 days. If you live in a warm climate, it’s better to refrigerate them—just bring them to room temp before serving for best texture. For longer storage, these blondies freeze well. Place them in a single layer or separate with parchment between layers and freeze for up to 2 months. Thaw overnight in the refrigerator and glaze after thawing if freezing unglazed.

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Estimated Nutrition (Per Serving – 1 of 16 squares)

• Calories: 210
• Total Fat: 10g
• Saturated Fat: 6g
• Trans Fat: 0g
• Unsaturated Fat: 3g
• Cholesterol: 50mg
• Sodium: 85mg
• Total Carbohydrates: 28g
• Dietary Fiber: 0g
• Sugars: 20g
• Protein: 2g

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Frequently Asked Questions

How do I know when the blondies are done?

The edges should be lightly golden and the center just set. A toothpick inserted should come out with moist crumbs—not wet batter.

Can I double the recipe?

Yes, double the ingredients and bake in a 9×13-inch pan. You may need to extend the baking time by 5–8 minutes.

What kind of lemons should I use?

Meyer lemons are great for a sweeter, floral note. Regular lemons work just as well for a classic tangy flavor.

Can I use a glass baking dish?

Yes, but reduce the oven temperature by 25°F and bake slightly longer to prevent overbrowning.

Why does my batter look curdled?

That’s normal when lemon juice is added to butter and eggs—it will smooth out once the flour is mixed in.

Can I make these gluten-free?

Yes, use a 1:1 gluten-free flour blend. The texture might be slightly more crumbly but still delicious.

Should I refrigerate the blondies?

Only if your environment is warm or humid. Otherwise, they’re fine at room temperature for a few days.

Can I skip the glaze?

Yes, but the glaze adds extra lemon flavor and a beautiful finish. If skipping, consider adding more zest to the batter.

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Conclusion

Lemon Blondies are the kind of dessert that leaves a lasting impression—simple, vibrant, and bursting with citrus sunshine. Whether you’re serving them at a celebration or baking a batch just because, their balance of rich, buttery texture and zingy glaze is a true crowd-pleaser. Keep these in your go-to dessert rotation for when you need a bright treat that’s as easy to make as it is satisfying to eat.

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