Fudgy Glazed Lemon Blondies
These moist, tender lemon bars—often referred to as lemon brownies—are rich in zesty citrus flavor, offering a dense, cake-like texture complemented by a vibrant lemon glaze. Effortless to prepare and perfect for gatherings, they store well and can even be frozen for later enjoyment.
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Servings: 12 bars
Ingredients
For the lemon blondie base:
- ½ cup of unsalted butter softened to room temperature
- 1 tablespoon of finely grated lemon zest
- 3 tablespoons of freshly pressed lemon juice
- ½ teaspoon of vanilla essence
- 2 large eggs at ambient temperature
- ½ teaspoon of fine salt
- 1 cup of granulated white sugar
- 1 cup of plain all-purpose flour sifted
For the citrus glaze:
- 2 tablespoons of freshly squeezed lemon juice
- 1 cup of confectioners’ sugar sifted
Instructions
- Preheat your oven to 350°F (180°C). Prepare an 8-inch square baking dish by greasing it with butter or baking spray. For easier removal, line the base and two opposite sides with parchment paper, leaving an overhang for lifting.
- In a mixing bowl, cream the softened butter with the granulated sugar until the mixture is smooth and uniform.
- Beat in the eggs, one at a time, stirring just until incorporated. Avoid overmixing to maintain a soft texture.
- Stir in the lemon zest and vanilla extract, blending gently to combine.
- Sift together the flour and salt, then gradually fold them into the butter mixture. Mix only until no dry streaks remain.
- Incorporate the lemon juice, stirring briefly until just combined. Do not overmix.
- Transfer the batter into the prepared pan, smoothing out the surface evenly with a spatula.
- Place in the preheated oven and bake for approximately 20 minutes, or until the center is just set. A toothpick inserted should come out with a few moist crumbs.
- Remove from the oven and allow the pan to cool on a wire rack for 10 to 15 minutes. Drape a clean kitchen towel loosely over the top while cooling to retain moisture. Let cool almost entirely before glazing.
- Once cooled, run a sharp knife along the unlined edges to loosen the blondies, then lift them from the pan using the parchment paper. Place on a cutting board and slice into squares.
To prepare the glaze:
- In a medium bowl, whisk together the powdered sugar and lemon juice until smooth and thickened to a pourable consistency.
- Spread the glaze evenly over the cooled blondies using an offset spatula or the back of a spoon. Optionally, finish with a sprinkle of fresh lemon zest.
- Allow the glaze to set before cutting and serving. Alternatively, cover the pan with plastic wrap and refrigerate until needed.
Notes
- Oven Accuracy: Baking times may vary depending on your oven and bakeware. Use an oven thermometer if necessary to ensure accurate temperature.
- Serving: Best enjoyed at room temperature for maximum lemon flavor and a denser, fudgy crumb.
- Storage: Store in an airtight container at room temperature for up to 3 days or refrigerate for up to a week. Note that refrigeration may reduce moisture over time.
- Variations: Enhance the flavor by incorporating other citrus zests such as lime or orange. For an adult twist, mix in a tablespoon of citrus liqueur like limoncello or even tequila. Add berries for a fruity variation like strawberry lemon bars.