Lemon Blondies Recipe (fudgy and easy)
Also known as lemon brownies, these are sweet, moist, and intensely lemon-flavored bars that are easy to make and glazed to perfection. They require few ingredients, are easy to make and a crowd-pleaser, so I always take them to potlucks, bake sales and barbecues. They also make a great after-school snack, keep for several days and can be frozen.
Servings 12 squares
Ingredients
For the lemon bars:
- 1 cup white sugar
- ½ cup unsalted butter at room temperature
- 2 eggs at room temperature
- 1 tablespoon lemon zest
- ½ teaspoon vanilla extract
- 1 cup all-purpose flour
- ½ teaspoon salt
- 3 tablespoons fresh lemon juice
For the lemon glaze:
- 1 cup powdered sugar
- 2 tablespoons fresh lemon juice
Instructions
For the lemon bars:
- Preheat the oven to 350°F (180°C).
- Butter or spray an 8-inch square baking pan. You can line it with a strip of parchment paper, covering the pan's bottom and two long sides. The two short sides will remain unlined but greased. I recommend it as it will help you to easily remove the bars from the pan.
- Mix ½ cup unsalted butter with 1 cup white sugar with a whisk until smooth.
- Add 2 eggs and integrate. Mix well, but don't beat too much.
- Fold in 1 tablespoon lemon zest and ½ teaspoon vanilla extract.
- Add the sifted 1 cup all-purpose flour and ½ teaspoon salt. You can sift them before or have the ingredients measured and sift them directly over the butter mixture (my choice).
- Mix *just* until it's all well incorporated, but don't overbeat.
- Add 3 tablespoons fresh lemon juice and mix just until combined.
- Fill the prepared pan with this batter and even out the top.
- Bake for about 20 minutes, until almost set in the center. This is key to prevent them from drying out. A toothpick or cake tester inserted in the center should come out with moist crumbs but not wet.
- Let cool on a wire rack for 10-15 minutes, and then cover loosely with a clean kitchen towel. Cool almost completely before glazing.
- When ready to eat, run a smooth-bladed knife around the edges of the pan to loosen any stuck bits, and then use the paper to lift the whole block of lemon brownies. Transfer to a flat surface and cut.
For the lemon glaze:
- Mix 1 cup powdered sugar with 2 tablespoons fresh lemon juice in a medium bowl until creamy and thick.
- Pour and spread the glaze on the lemon brownies with an offset spatula or the back of a spoon. Sprinkle with fresh lemon zest if you want to. Let the glaze dry before cutting, or cover the pan with plastic wrap and chill until ready to eat.
- It can be made ahead and stored in an airtight container in the refrigerator for 2 weeks. Mix well before using.
Notes
Baking time: keep in mind that all ovens and pans are different, even if they look the same or very similar. The baking time in my recipes is as accurate as it can be, but it might take you more or less time. You can use a thermometer to check that your oven is at the right temperature. I recommend you keep track of how your oven works and what tiny details you need to adjust.
Eat these lemon blondies at room temperature. It will bring out the lemon flavor, and the crumb will be fudgier IMO. I recommend eating them within the first few days of baking for a fudgier experience.
Storing: they keep at room temperature for up to 3 days, wrapped or in an airtight container. Or keep them in the refrigerator for up to a week. But keep in mind that they lose some moisture with each passing day as the fridge dries things up.
Variations: Use another citrus zest like lime or a mix of lemon and lime or orange. Grapefruit is another good choice. Boozy bars: Add a tablespoon of your favorite liqueur (like limoncello) or tequila to the batter and the glaze to make a more adult version of these bars, similar to the margarita lime pie. Add a berry component and make strawberry lemon bars.
