Lemon blondies recipe​

Introduction: Soft, Tangy, and Irresistibly Sweet

If you’re a fan of bright, citrusy desserts, this lemon blondies recipe will be your new favorite treat! These bars are the perfect balance of sweet and tangy, with a dense, fudgy texture similar to brownies. They’re topped with a luscious lemon glaze that makes them extra indulgent and bursting with citrus flavor.

Perfect for spring gatherings, summer picnics, or anytime you’re craving a lemony dessert, these blondies are easy to make with simple ingredients you likely already have at home.

Why You’ll Love This Lemon Blondies Recipe

1. Bright and Refreshing Flavor

The zesty lemon flavor makes these blondies a refreshing alternative to traditional chocolate treats.

2. Perfect Texture

With their dense, fudgy base and smooth glaze, these blondies have a melt-in-your-mouth texture that’s hard to resist.

3. Simple Ingredients

Made with pantry staples like butter, sugar, flour, and lemons, this recipe is both affordable and easy to follow.

4. Great for Any Occasion

Whether you’re serving them at a brunch, packing them for a picnic, or enjoying them as an after-dinner dessert, these blondies are always a hit.

5. Customizable

Add extra zest, swap ingredients, or even try a gluten-free version—this recipe is easy to adapt to suit your preferences.

Key Ingredients for Lemon Blondies

Here’s a breakdown of the essential ingredients and their role in this recipe:

1. Fresh Lemons

• Purpose: The star of the recipe, providing zest and juice for a bright, tangy flavor.
• Tip: Always use fresh lemons for the best flavor. Bottled lemon juice won’t give the same vibrant taste.

2. Butter

• Purpose: Adds richness and creates the blondies’ fudgy texture.
• Tip: Use unsalted butter to control the salt level in the recipe.

3. Sugar

• Purpose: Sweetens the blondies and balances the tartness of the lemon.
• Substitution: Use granulated sugar for the batter and powdered sugar for the glaze.

4. Eggs

• Purpose: Provide structure and moisture, helping the blondies achieve their fudgy consistency.
• Substitution: For an egg-free version, use a flaxseed or chia egg substitute.

5. All-Purpose Flour

• Purpose: The base of the blondies, giving them structure.
• Substitution: For a gluten-free version, use a 1:1 gluten-free flour blend.

6. Vanilla Extract

• Purpose: Adds a warm, sweet undertone to enhance the lemon flavor.
• Tip: Use pure vanilla extract for the best taste.

7. Powdered Sugar (for the Glaze)

• Purpose: Creates a smooth, sweet glaze that complements the tangy lemon flavor.

Ingredients List

Here’s everything you’ll need to make these delightful lemon blondies:

For the Blondies:

• ½ cup (1 stick) unsalted butter, melted
• ¾ cup granulated sugar
• 2 large eggs
• 1 tablespoon lemon zest (about 1 lemon)
• 2 tablespoons fresh lemon juice
• 1 teaspoon vanilla extract
• 1 cup all-purpose flour
• ¼ teaspoon salt

For the Lemon Glaze:

• ¾ cup powdered sugar
• 1½ tablespoons fresh lemon juice
• ½ teaspoon lemon zest

Step-by-Step Instructions

Follow these expanded steps for foolproof, perfectly tangy lemon blondies:

1. Preheat and Prepare the Pan

• Preheat your oven to 350°F (175°C). Position your oven rack in the middle to ensure even baking.
• Line an 8×8-inch baking pan with parchment paper, allowing some overhang on the sides for easy removal of the blondies. If you don’t have parchment paper, grease the pan with butter or non-stick spray.
• Pro Tip: Lightly grease the parchment paper to prevent the blondies from sticking to the sides or bottom. This step ensures your blondies come out clean and intact.

2. Melt the Butter

• Melt ½ cup (1 stick) of unsalted butter in the microwave or on the stovetop. Allow the butter to cool slightly to avoid scrambling the eggs when mixing.
• Pro Tip: Melt the butter in a large microwave-safe mixing bowl to save on cleanup—you’ll use this bowl for the rest of the wet ingredients.

3. Mix the Wet Ingredients

• In the bowl with the melted butter, whisk in ¾ cup granulated sugar until smooth and creamy. The sugar should dissolve slightly, creating a glossy texture.
• Crack 2 large eggs into the mixture, one at a time, whisking well after each addition to ensure the batter is smooth and fully combined.
• Add 1 tablespoon of lemon zest (finely grated) and 2 tablespoons of fresh lemon juice. The zest will infuse the batter with a vibrant citrus flavor, while the juice provides a tangy kick.
• Stir in 1 teaspoon of vanilla extract, which adds a subtle sweetness and enhances the overall flavor.

4. Combine the Dry Ingredients

• In a separate bowl, whisk together 1 cup of all-purpose flour and ¼ teaspoon of salt.
• Gradually add the dry ingredients to the wet mixture, using a spatula or wooden spoon to gently fold them together. Mix just until no streaks of flour remain. Overmixing can lead to dense blondies.
• Pro Tip: For a lighter batter, sift the flour before adding it to the wet ingredients. This step prevents lumps and ensures even mixing.

5. Pour the Batter and Smooth It Out

• Pour the batter into the prepared baking pan, spreading it evenly with a spatula or the back of a spoon. Make sure to push the batter into the corners for a uniform thickness.
• Pro Tip: Tap the pan gently on the counter to release any air bubbles trapped in the batter.

6. Bake the Blondies

• Place the pan in the preheated oven and bake for 20-25 minutes.
• Start checking the blondies at the 20-minute mark. The edges should be lightly golden, and the center should look set but slightly soft.
• Insert a toothpick into the center—if it comes out with a few moist crumbs (but no wet batter), the blondies are done.
• Pro Tip: Avoid overbaking. Lemon blondies are meant to be slightly fudgy, so pull them out of the oven as soon as the center is set.

7. Cool Completely

• Allow the blondies to cool in the pan for about 10 minutes. Then use the parchment paper overhang to lift them out onto a wire rack to cool completely.
• Cooling is essential before adding the glaze—if the blondies are too warm, the glaze will melt and run off.

8. Prepare the Lemon Glaze

• In a small bowl, whisk together ¾ cup powdered sugar, 1½ tablespoons fresh lemon juice, and ½ teaspoon lemon zest. Adjust the glaze consistency by adding more powdered sugar for thickness or a few drops of lemon juice to thin it out.
• Pro Tip: Strain the lemon juice before adding it to the glaze to remove any pulp or seeds for a smooth texture.

9. Glaze the Blondies

• Once the blondies are completely cool, pour the glaze over the top and spread it evenly with a spoon or offset spatula. Allow the glaze to set for 15-20 minutes before slicing.
• For a decorative touch, sprinkle extra lemon zest or powdered sugar on top.

10. Slice and Serve

• Use a sharp knife to cut the blondies into squares or rectangles. Wipe the knife clean between cuts for neat edges. Serve and enjoy the zesty, fudgy goodness!

Tips for the Best Lemon Blondies

1. Use Fresh Lemons for Maximum Flavor

• Always use fresh lemons for both the juice and zest. The oils in fresh lemon zest add a vibrant and authentic citrus flavor that bottled juice can’t replicate.
• Pro Tip: Roll the lemon on the counter with your palm before juicing to release more juice.

2. Balance Sweetness and Tang

• The sweetness of the blondies perfectly complements the tangy lemon flavor. If you prefer a tarter dessert, increase the amount of lemon zest or juice slightly.

3. Don’t Overmix the Batter

• Overmixing can result in dense blondies. Stir the batter just until the dry and wet ingredients are combined.

4. Watch the Baking Time Closely

• Lemon blondies can go from perfect to overbaked quickly. Start checking for doneness a few minutes before the suggested baking time ends.
• Pro Tip: If the edges are browning too fast but the center isn’t done, lower the oven temperature by 10°F and cover the pan loosely with foil.

5. Customize the Glaze

• If you want a creamier glaze, add a tablespoon of softened cream cheese or a splash of heavy cream to the glaze mixture.
• For a creamier citrus dessert, check out Lemon Cream Cheese Pound Cake.

6. Chill for Perfect Slicing

• For neat, clean cuts, refrigerate the glazed blondies for about 20-30 minutes before slicing. This firms up both the blondies and the glaze, making them easier to handle.

7. Adjust for High Altitudes

• If baking at high altitude, reduce the sugar slightly (by 1-2 tablespoons) and increase the baking temperature by 10-15°F.

8. Store Properly

• Store leftover blondies in an airtight container at room temperature for up to 3 days. For longer storage, refrigerate for up to 1 week or freeze for up to 3 months.
• Pro Tip: Place parchment paper between layers of blondies when stacking to prevent sticking.

9. Add Textural Enhancements

• For extra crunch, fold in chopped nuts (like pecans or almonds) or white chocolate chips into the batter before baking.

10. Double the Recipe for Larger Crowds

• If you’re serving a large group, double the recipe and bake in a 9×13-inch pan. Increase the baking time to 25-30 minutes, checking for doneness regularly.

Variations for Lemon Blondies

1. Lemon Blueberry Blondies

• Fold in ½ cup of fresh or frozen blueberries to the batter for a fruity twist.

2. Gluten-Free Lemon Blondies

• Use a gluten-free flour blend instead of all-purpose flour for a gluten-free version.

3. Coconut Lemon Blondies

• Add ¼ cup of shredded coconut to the batter for a tropical flavor.

4. Lemon Poppy Seed Blondies

• Mix 1 tablespoon of poppy seeds into the batter for a fun, textured variation.

5. Extra Zesty Blondies

• Double the amount of lemon zest for an extra burst of citrus flavor.

Benefits of This Lemon Blondies Recipe

• Quick and Easy: Ready in under an hour with simple steps and minimal equipment.
• Crowd-Pleaser: A refreshing, unique dessert that’s perfect for sharing.
• Customizable: Easily adjust flavors or ingredients to suit your preferences.
• Long-Lasting: Keeps well for several days, making it ideal for make-ahead treats.

What’s the difference between a blondie and a brownie?

Key Differences Between Blondies and Brownies

• Flavor:
  • Blondies have a butterscotch-like flavor due to the use of brown sugar and vanilla.
  • Brownies have a rich, chocolate flavor from cocoa or melted chocolate.
• Color:
  • Blondies are light golden or caramel-colored, while brownies are dark brown.
• Ingredients:
  • Blondies use brown sugar as the primary flavor base.
  • Brownies rely on cocoa powder or chocolate for their flavor.
• Texture:
  • Both are dense and chewy, but blondies tend to have a slightly lighter texture without the intensity of chocolate.

Are blondies meant to be gooey in the middle?

Ideal Texture of Blondies

Yes, blondies are meant to be slightly gooey or chewy in the middle.

• Gooey Center: The inside should be soft but not undercooked.
• Crispy Edges: The edges should have a slight crispness, creating a perfect contrast with the center.

How to Achieve the Perfect Texture

• Avoid overbaking; remove the blondies from the oven when a toothpick comes out with a few moist crumbs.
• Use the right balance of wet and dry ingredients to prevent dryness.

How many calories in a lemon blondie?

The calorie content of a lemon blondie can vary depending on the recipe, portion size, and specific ingredients.

Estimated Calorie Count

• Per Serving (1 medium square, ~2×2 inches):
  • Calories: Around 150–250 calories.
  • Fat: 7–12 grams.
  • Sugar: 12–18 grams.

Factors Affecting Calorie Count

• Adding frosting or glaze can significantly increase calories.
• Using low-calorie sweeteners or alternative flours may reduce the calorie content.

What did blondies used to be called?

Blondies were originally known as “blonde brownies”.

• They were created before traditional chocolate brownies became popular.
• The name highlights their similar texture to brownies but without the cocoa or chocolate.

Fun Fact

Blondies date back to the late 19th century, before chocolate brownies were invented in the early 20th century.

Why do blondies have so much sugar?

Reasons for High Sugar Content in Blondies

1. Flavor Foundation:
   • Brown sugar is a key ingredient that gives blondies their signature butterscotch flavor.
2. Texture Enhancement:
   • Sugar contributes to the chewy, gooey consistency of blondies.
3. Moisture Retention:
   • Sugar helps retain moisture in the batter, ensuring the blondies are soft and not dry.

Can the Sugar Be Reduced?

• Yes, you can reduce the sugar slightly, but it may alter the texture and flavor. Consider substituting part of the sugar with alternatives like applesauce or a sugar substitute.

Conclusion

This lemon blondies recipe is a must-try for anyone who loves citrusy desserts. With their fudgy texture, bright flavor, and tangy glaze, they’re sure to impress family and friends. Perfect for any occasion, these blondies are as easy to make as they are to devour.

Looking for more tangy dessert ideas? Don’t miss Lemon Blueberry Cheesecake for even more inspiration.

Try this recipe today, and don’t forget to share your creations! Post a photo, tag your friends, or let us know in the comments how you customized your lemon blondies. We’d love to hear from you!