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If you love traditional lemon bars, you will love these lemon blondies. They are soft, chewy, loaded with white chocolate, and then topped with a bright lemon glaze.
This recipe comes together using everyday ingredients and requires no complicated baking techniques. The batter is mixed in one bowl, spread into a pan, and baked until the edges are lightly golden while the center stays soft and chewy. The combination of brown sugar and butter creates a rich blondie base that perfectly balances the bright lemon. They are just as welcome on a holiday dessert table as they are in a lunchbox.
Recipe Tips
I’m sharing a few simple tricks that I picked up while developing this recipe that help them turn out soft, chewy, and full of bright lemon flavor every single time.
- Use fresh lemons. Bottled lemon juice doesn’t give the same flavor as fresh.
- Do not overmix the batter. Mix until combined to keep the blondies soft.
- Garnish with a little extra lemon zest. This puts the blondies over the top with taste.
Ingredients
Blondies
- Unsalted butter creates the rich foundation that gives blondies their signature chewy texture. Melted butter mixes easily into the batter and keeps every bite soft. Salted butter may be used if that is what you have. Simply reduce the added salt slightly.
- White sugar adds sweetness while helping create lightly crisp edges.
- Light brown sugar is what gives these blondies their deep caramel flavor and chewy texture. Dark brown sugar can be substituted for an even richer flavor.
- Large eggs provide structure while keeping the bars soft and rich. Room temperature eggs blend into the batter more smoothly.
- Vanilla extract rounds out the flavors and complements both the lemon and white chocolate. Almond extract can be used for a different flavor profile, though only a small amount is needed.
- Fresh lemon zest is where most of the lemon flavor comes from. The fragrant oils in the zest create a bright citrus taste that bottled juice simply cannot match. Meyer lemons offer a sweeter option when they are in season.
- Fresh lemon juice adds citrus flavor and balances the batter’s sweetness. Freshly squeezed juice gives the best results.
- All-purpose flour provides structure without making the blondies heavy. Measure carefully by spooning the flour into the measuring cup and leveling it off.
- Baking powder gives the blondies a slight lift while keeping the center soft.
- Salt balances the sweetness and brings out the buttery flavor.
- White chocolate chips melt into little pockets of creamy sweetness throughout the blondies. White chocolate chunks may be substituted for larger pieces that melt throughout the bars.
Lemon Glaze
- Powdered sugar creates a smooth glaze that sets beautifully on top.
- Fresh lemon juice thins the glaze while adding another layer of citrus flavor. Add it gradually until the glaze reaches a pourable consistency.
- Fresh lemon zest finishes the glaze with bright lemon aroma and a beautiful appearance.
How To Make Lemon Blondies
These blondies come together in just a few simple steps. Mix the batter, bake until lightly golden around the edges, cool completely, then finish with the fresh lemon glaze before slicing into squares.
Let me show you how:
- Finish and Serve: Pour the icing over the cooled dessert. Cut the blondies into 12 squares. Garnish the squares with a slice of lemon before serving.
- Preheat & Prep Pan: Preheat the oven to 350°F. Move the oven rack to the bottom position. Place parchment paper in an 8×8-inch baking pan.
- Mix Dry Ingredients: Combine 2 cups of all-purpose flour, ½ teaspoon of baking powder, and ¼ teaspoon of salt in a medium bowl. Set the mixture aside.
- Mix Wet Ingredients: Add ¾ cup unsalted butter, ¾ cup white sugar, and 1 cup light brown sugar to a large mixing bowl. Mix the ingredients until they are combined.
- Add Eggs and Citrus: Add the 2 large eggs and 1 teaspoon of vanilla extract to the bowl. Mix until combined. Pour the 2 Tablespoons of lemon juice and 1 Tablespoon of lemon zest into the bowl. Mix the batter until the ingredients are combined.
- Combine Batter: Slowly add the flour mixture to the wet ingredients. Mix until combined. Fold the 1 cup of white chocolate chips into the batter.
- Bake: Spread the thick batter evenly into the prepared baking pan. Bake the blondies for 35 to 40 minutes until the edges are lightly browned.
- Cool: Let the baked bars cool in the pan for 30 minutes.
- Make Glaze: Whisk the ½ cup of powdered sugar, 1 to 2 Tablespoons of lemon juice, and 1 Tablespoon of lemon zest together in a small bowl.
Recipe FAQs
The edges will be slightly golden, and the center will be set. Insert a toothpick into the center of the bars; if it comes out clean, the bars are done.
This recipe can be made a day in advance and then stored in an airtight container until ready to serve.
Yes. Double the ingredients and bake it in a 9×13-inch pan. The bars may need additional cooking time to bake all the way through.
Baking at High Altitude Adjustments
For elevations above 3,500 feet:
- Reduce the baking powder to about ⅓ teaspoon.
- Increase the flour by 2 tablespoons.
- Add 1 to 2 tablespoons of additional lemon juice or milk if the batter feels especially thick.
- Begin checking for doneness about 3 to 5 minutes earlier since baking times often vary with altitude.
We would love to hear how these Lemon Blondies turned out in your kitchen. Leave a comment below, share your favorite way to serve them, and save this recipe so it is ready the next time you are craving a bright, buttery dessert.
Lemon Blondies
Equipment
- 8×8-inch baking pan
- mixing bowls
- Measuring cups & spoons
- Electric mixer or stand mixer
- Rubber spatula
- whisk
- Microplane or zester
- Knife for cutting bars
Ingredients
- ¾ cup unsalted butter
- ¾ cup granulated sugar
- 1 cup light brown sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 1 Tablespoon lemon zest
- 2 Tablespoons lemon juice
- 2 cups all-purpose flour
- ½ teaspoon baking powder
- ¼ teaspoon salt
- 1 cup white chocolate chips
Lemon Glaze
- ½ cup powdered sugar
- 1 to 2 Tablespoons lemon juice
- 1 Tablespoon lemon zest
Instructions
- Preheat the oven to 350°F.
- Move the oven rack to the bottom position.
- Place parchment paper in an 8-by-8-inch baking pan and set the pan aside.
- Mix the flour, baking powder, and salt together in a medium bowl and set the mixture aside.2 cups all-purpose flour, ½ teaspoon baking powder, ¼ teaspoon salt
- Add the butter, granulated sugar, and brown sugar to a large mixing bowl. Mix the ingredients until they are combined.¾ cup unsalted butter, ¾ cup granulated sugar, 1 cup light brown sugar
- Add the eggs and vanilla to the bowl and mix until combined.2 large eggs, 1 teaspoon vanilla extract
- Pour the lemon juice and the lemon zest into the bowl. Mix the batter until the ingredients are combined.1 Tablespoon lemon zest, 2 Tablespoons lemon juice
- Slowly add the flour mixture and mix until combined.
- Fold the white chocolate chips into the batter.1 cup white chocolate chips
- Spread the thick batter into the prepared baking pan.
- Bake the blondies for 35 to 40 minutes until the edges are lightly browned.
- Let the bars cool for 30 minutes.
- Whisk the powdered sugar, lemon juice, and zest together in a small bowl.½ cup powdered sugar, 1 to 2 Tablespoons lemon juice, 1 Tablespoon lemon zest
- Pour the icing over the top of the cooled dessert.
- Cut the blondies into 12 squares.
- Garnish the squares with a slice of lemon before serving.
Notes
Storage
Freezing
Thawing
Make Ahead
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
