Lemon Blondies
If you love lemon desserts that are rich, chewy, and packed with real citrus flavor, these Lemon Blondies are about to become your new favorite treat. With browned butter for extra depth and a zesty glaze that sets just right, every bite is bright, buttery bliss!
This Lemon Blondies recipe is my go-to when I’m craving something bright and zesty with a soft, fudgy texture. It’s like biting into sunshine—sweet, tart, and totally satisfying. I love how the bold lemon flavor pairs beautifully with the rich, buttery blondie base for an irresistible treat that’s perfect all year round, especially during spring or summer.
Plus, it’s ridiculously easy to make—just whisk, bake, and glaze for a no-fuss dessert that’s ready in under an hour!
Want to make the best lemon blondies ever? I’ve got all the tips to help you get that chewy, fudgy texture and the perfect tangy-sweet lemon glaze.
Why You’ll Love This Recipe
- Simple ingredients, big lemon flavor!
- Perfect for summer gatherings, bake sales, or weekday treats.
- No mixer needed—just a bowl and a whisk!
Ingredients Needed
These chewy lemon blondies may taste bakery-worthy, but they’re made with simple ingredients you probably already have in your kitchen. Here’s a quick look at what you’ll need. Scroll to the recipe card below for full measurements and instructions.
- Butter – Browned butter adds a rich, nutty depth that makes these blondies extra flavorful. Use unsalted for better control over saltiness.
- Sugar – For sweetness and that classic chewy blondie texture.
- Salt – Just a touch balances the sweetness and brightens the lemon flavor.
- Eggs
- Vanilla extract
- Lemon juice – Freshly squeezed juice is key to the zingy lemon taste.
- Lemon zest – Boosts the citrus flavor. Use the zest of about two lemons.
- All-purpose flour – The base of the blondies—use spooned and leveled flour for best results.
- Powdered sugar
- Milk
How to Make Lemon Blondies
They might look fancy, but these blondies are seriously easy to make—just one bowl, no mixer, and a handful of simple steps. The printable instructions are in the recipe card below.
Prep
- Preheat your oven to 350°F (175°C). Line an 8×8-inch baking pan with parchment paper, leaving some overhang for easy removal later.
Make the Batter
- In a saucepan, brown the butter over medium heat until golden and nutty-smelling—about 5–7 minutes. Pour the mixture into a mixing bowl and let it cool slightly.
- Whisk in the sugar and salt. Then add the eggs one at a time, whisking well after each. Stir in vanilla, lemon juice, and lemon zest. Finally, fold in the flour just until combined. (Don’t overmix!)
Bake
- Spread the batter evenly in your prepared pan. Bake for 20–24 minutes, until the edges are set and a toothpick inserted in the center comes out with a few moist crumbs.
- Cool in the pan for 10–15 minutes before adding the glaze.
Make the Glaze
- Whisk the powdered sugar with lemon juice and a little milk until smooth and pourable, yet still thick.
Glaze and Finish
- While the blondies are still slightly warm, pour the glaze over the top and spread it evenly. Let it set for 15–20 minutes, then slice into squares.
Tips for Success
- Measure flour properly – Spoon and level to avoid dense blondies.
- Don’t skip browning the butter – It adds a rich, nutty depth that makes these extra special.
- Adjust the glaze – Add a bit more lemon juice if you want a zingier finish or more milk for smoother spreading.
- Cool slightly before glazing – So it sets nicely without melting off.
Serving Suggestions
Serve these with iced tea or lemonade at your next summer BBQ. Add lemon zest curls on top for a pretty presentation. And pair with vanilla ice cream for a decadent dessert.
How to Store
- Counter: Store in an airtight container at room temperature for up to 2 days.
- Fridge: Store for up to 5 days—let them come to room temp before serving.
- Freezer: Freeze individually wrapped squares (without glaze) for up to 2 months.
Recipe FAQs
Can I make these ahead of time? Yes! Bake and glaze them up to a day ahead, then store covered at room temperature or in the refrigerator.
Can I use bottled lemon juice? Fresh lemon juice gives the best flavor, but bottled works in a pinch.
Can I double this recipe? Absolutely! Use a 9×13-inch pan and adjust baking time to around 30 minutes.
And that’s it! These Lemon Blondies are the no-stress treat that looks impressive but comes together so easily. Whether you’re making them for a picnic, birthday, or just a little weekend indulgence, they’re sure to be a hit!
More Tasty Bar & Blondie Recipes
Lemon Blondies
Ingredients
For the Blondies:
- ½ cup unsalted butter browned
- 1 cup granulated sugar
- ½ teaspoon salt
- 3 large eggs
- 1 teaspoon vanilla extract
- 2 tablespoons lemon juice freshly squeezed
- 2 tablespoons lemon zest from about 2 lemons
- 1 cup all-purpose flour
For the Glaze:
- 1½ cups powdered sugar
- 1–2 tablespoons lemon juice
- 1–2 teaspoons milk as needed for consistency
Instructions
- Preheat oven to 350°F (175°C). Line an 8×8-inch baking pan with parchment paper.
- In a small saucepan, brown the butter until golden and nutty, about 5–7 minutes. Pour into a mixing bowl and cool slightly.
- Whisk sugar and salt into the butter. Add eggs one at a time, whisking well. Stir in vanilla, lemon juice, and zest. Fold in flour just until combined.
- Pour batter into prepared pan. Bake for 20–24 minutes or until edges are set and a toothpick comes out with moist crumbs. Cool for 10–15 minutes.
- Make glaze by whisking powdered sugar, lemon juice, and milk until thick but pourable.
- Spread glaze over warm blondies. Let set for 15–20 minutes before slicing.
Notes
- Storage: Store in an airtight container at room temperature for 2 days, or in the fridge for up to 5 days.
- Freezing: Freeze unglazed blondies for up to 2 months. Thaw and glaze before serving.
- Optional: Add white chocolate chips or raspberries for a fruity twist!
