Lemon Blondies with Lemon Glaze


For the blondies:
1 1/2 cups flour
1 teaspoon salt
1 cup (2 sticks) unsalted butter
1 1/2 cups granulated sugar
1 tablespoon lemon zest
4 eggs
2 tablespoons fresh lemon juice
For the glaze:
1 cup powdered sugar
2 tablespoons fresh lemon juice
2 teaspoons lemon zest


Preheat oven to 350 degrees. Spray an 8 or 9-inch square pan with nonstick cooking spray. In a medium bowl, stir together flour and salt. Using an electric mixer, cream the butter, sugar and lemon zest at medium speed until light and fluffy. Add eggs, 1 at a time, beating well after each addition. Stir in 2 tablespoons lemon juice. Reduce speed to low and add flour mixture, mixing until incorporated. Spread batter into prepared pan and bake for about 30-35 minutes, or until toothpick inserted in center comes out clean. Cool on wire rack to room temperature.
Meanwhile, make the glaze by combining the powdered sugar, lemon juice and zest in a small bowl. Spread over brownies and let set for at least 10 minutes before serving.


monica's picture

what kind of flour did you use in the lemon blondies,all-purpose or self-rising .

Danelle's picture

All-purpose. :)

monica's picture

thank you so much

monica's picture

if you dont have stick butter would it be the same if you use the bucket of blue bonnet margarine

Danelle's picture

Although you can usually use the stick margarine in place of butter, I wouldn't recommend the spreads that come in a tub. But I am by no means an expert on this. :)

Jeremy's picture

What this the purpose of the 4 eggs and could I use just 2 eggs?


These chewy, gooey lemon blondies feature a brownie-like texture and the perfect balance of sweet and tangy lemon flavor.


12 servings


Monday, May 27, 2013 - 6:02pm


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