Lemon Blondies
These thick and fudgy lemon blondies are bursting with citrus flavor and topped with a tangy lemon glaze—perfectly sweet, tart, and easy to make!
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 8x8-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!