I don’t often cave into sharing ideas I come across on Pinterest….especially ones I have come across a dozen times. However, these lemon blondies are good enough my friends, it would be wrong for me not to share. Once cooled, the texture slightly resembles mixing together the curd and the crust of a lemon bar in the most divine way possible.
I loved them, the kids loved them, and they were easy. They help me dream about summer in the middle of winter.
Lemon Blondies
Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Servings 16 squares
Ingredients
For the Bars:
- 1/2 cup butter one stick, softened
- 3/4 cup sugar
- 2 eggs
- Pinch of salt
- 2 tablespoons lemon juice
- Zest of 1 1/2 medium lemons
- 3/4 cup flour
For the Glaze:
- 1 cup powdered sugar
- 1/4 cup lemon juice
- Zest of 1/2 medium lemon
Instructions
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Preheat oven to 350 F
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Cream butter and sugar until fluffy, about 3 minutes.
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Add eggs one at a time, mixing until smooth.
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Add salt, lemon juice, and zest. Mix until combined.
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Add flour. Mix until combined.
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Pour batter into 8 x 8 baking pan.
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Bake for 23-25 minutes, until edges are just browning and toothpick comes out clean.
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While the bars are in the oven, mix powdered sugar, juice, and zest together in a bowl until it forms a smooth mixture.
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Pour glaze mixture over warm blondies when removing from oven.
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Once bars have cooled, cut into 16 squares.
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I'm Tammy and I love to be in the kitchen! I'm married and have three little tagalongs who love to help out with the food prep. My secret foodie dream is to open a bakery. Want to know more about me? Go here for a little Q&A.
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This is one of my new fav’s Tam!
Just a couple tips for when I made these: I had to cook for a little longer in my oven to get them set (more around 28 minutes). I lined my pan with parchment paper so they were really easy to get out. And I waited for 5-10 minutes before pouring on the glaze. (This was after a little trial and error. First time I made, they turned out perfectly, second time, gooey. So I actually paid attention the third time, and came to these conclusions.)
Why the big differences? I’m thinking possibly temperature of oven (since there is a little variance there), and I am using a glass baking pan. I don’t have a good metal 8×8 right now – so when I get one, I’ll have to try in there and see if it makes a big difference. I’m thinking it will.
Also, I think these are even better the next day after putting in the fridge to chill. No, I did not eat them for breakfast! (Fine, I did.)
Mine did not rise at all! It’s one just flat sheet of lemon! While the mixture cooked, I wish I would have added some baking powder or something to make them a little higher. Very disapointed.
Tali, I’m sorry to hear that you had a problem. The egg acts as slight leavening in this recipe and they are really not supposed to rise very much at all. The texture is more of a curd-type. But although they are thick, they should not have been super-dense. Altitude might be messing with ya a little bit or under-mixing the batter can make them dense as well. Or, it sounds like you may be looking for something with more of a cakey texture, in which case, this is probably not the recipe you are looking for to achieve that. Thanks for your feedback!
I’m going to bake these up and then scoop them into balls to coat with white chocolate for truffles. I’ll let you know how they turn out!
What an awesome idea! Yes, let us know – would love to try it.