This lemon blondies recipe uses fresh lemon juice, zest, butter, sugar, and eggs for the brightest, fudgiest citrus dessert ever.
You ever have one of those days where you just need something sweet—but you also don’t want to put on pants and go to the store? Yeah. That was me. It was one of those sticky spring afternoons, windows cracked open, birds doing their thing outside, and I had zero chocolate in the house. Total tragedy.
But I did have lemons. A few starting to wrinkle in the fruit bowl, actually (no shame, we’ve all let them sit too long). I remembered a recipe I saw ages ago for lemon blondies and decided to wing it. What came out of the oven? A miracle. They were soft, slightly gooey in the middle, tangy, bright… just kind of perfect in their own “I woke up like this” way.
I brought them to a BBQ later that week. Big mistake. Everyone wanted the recipe, and I didn’t write it down. I’ve been tweaking ever since, and now? I’ve got it. This is the one.
Why You’ll Love This Lemon Blondies Recipe?
Okay, so here’s the deal: These aren’t your average lemon squares or cake bars. They’re a little denser, a little chewier, and they’ve got this creamy lemon glaze that just… hugs them. Hard. But not in a weird way.
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They’re not cakey. You want that brownie-like bite? These have it.
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That fresh lemon pop is unreal. Zest + juice = flavor bomb.
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You don’t need a mixer. Or any fancy equipment. Bless.
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They’re super forgiving. A little overbake? Still good. A little underbake? Gooey gold.
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You can eat three in a row and not hate yourself. Ask me how I know.
Ingredient Notes:
Let’s talk ingredients like we’re on a couch with iced coffee and sticky notes:
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Butter – Melted and cooled. This gives you that dense, fudgy texture. Skip the margarine. Please.
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Granulated sugar – Balances out the lemon, keeps the structure firm but soft.
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Eggs – Room temp. I mean, do what you want, but cold eggs can mess up the texture.
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Lemon zest + juice – The dream team. Bright, tart, fragrant. You need both.
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Vanilla – Adds warmth and rounds out the citrus like a good jazz chord.
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Flour + cornstarch – Cornstarch gives that soft, bakery-style finish. Don’t skip it.
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Baking powder – Just a little rise. We’re not going for fluffy here.
And the glaze? Just powdered sugar, lemon juice, and more zest if you’re feelin’ fancy.
How To Make Lemon Blondies?
- First, preheat your oven to 350°F (175°C). Line an 8×8″ pan with parchment. Don’t skip the parchment unless you want to fight with the pan later.
- In a big bowl, whisk the butter and sugar together until it looks like a pale yellow lava. Then add in your eggs, lemon juice, zest, vanilla, and salt. Stir until smooth.
- Now sift in the flour, cornstarch, and baking powder. Use a spatula to gently fold the dry into the wet. Don’t overmix. Think gentle hug, not wrestling match.
- Spread that sunshine-yellow batter evenly into your pan and bake for 18–22 minutes. You’re looking for golden edges and a center that passes the toothpick test with a few moist crumbs (no wet batter).
- Let them cool completely in the pan. I know, it’s hard. But it’s worth it.
- Make the glaze while they’re cooling: whisk together powdered sugar, lemon juice, and a bit of zest. Once the bars are cooled, lift them out, drizzle that glaze all over, and let it set for 15–30 minutes.
- Then slice. And devour.
Want To Save This Recipe?
Storage Options:
These lemon blondies hold up really well.
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On the counter? 2–3 days in an airtight container.
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In the fridge? Up to a week.
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Freezing? Yep. Just glaze after thawing for best texture.
Though if they last more than 48 hours, I have questions. Mainly: where’s your self-control?
Variations and Substitutions:
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Gluten-free? Use a good 1:1 baking flour. I like King Arthur or Cup4Cup.
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Extra zing? Add a little lemon extract for bold flavor.
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Berry twist? Toss in some fresh blueberries for a lemon-blueberry dream.
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Don’t want glaze? A dusting of powdered sugar works too (but… why?).
What to Serve with Lemon Blondies?
These pair well with just about anything, but here are some favorites:
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Whipped cream – Especially if you’re skipping the glaze.
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Vanilla bean ice cream – Hot/cold contrast? Yes please.
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Iced tea or coffee – Because balance.
Also? They make a killer brunch dessert. Just saying.
Frequently Asked Questions:
Can I double this recipe?
Totally. Use a 9×13 pan and add a few minutes to the baking time.
Do I have to use fresh lemon juice?
Technically no… but also yes. Bottled lemon juice just doesn’t have the same brightness.
Mine came out dry. What happened?
Probably overbaked. Next time, start checking at the 18-minute mark. Also, ovens lie. Get an oven thermometer if you can.
Alright, now it’s your turn. If you’ve got lemons and 30 minutes, this Lemon Blondies Recipe is your golden ticket to dessert joy.
Try it. Love it. Maybe stash a square in the back of the fridge for your future self. You’ll thank you later.
Now spill—what’s your go-to citrus dessert when you’re craving sunshine in bar form?
<Remember it later>
Planning to try this recipe soon? Pin it for a quick find later!
<Remember it later>
Planning to try this recipe soon? Pin it for a quick find later!
Keep the Flavor Coming – Try These:
Lemon Blondies Recipe
Ingredients
For the Blondies:
- ½ cup unsalted butter melted and cooled
- ¾ cup granulated sugar
- 2 large eggs at room temperature
- 2 tablespoons lemon zest
- ¼ cup freshly squeezed lemon juice
- 2 teaspoons vanilla extract
- ½ teaspoon salt
- 1½ cups all-purpose flour
- 1 teaspoon cornstarch
- ¼ teaspoon baking powder
For the Lemon Glaze:
- 1 cup powdered sugar
- 2 tablespoons freshly squeezed lemon juice
- 1 teaspoon lemon zest optional
Instructions
Preheat the Oven:
- Preheat the oven to 350°F (175°C). Line an 8×8-inch baking dish with parchment paper, allowing a slight overhang on the sides to aid in lifting the bars later. Set aside.
Prepare the Blondie Batter:
- In a large mixing bowl, whisk together the melted butter and granulated sugar until the mixture is fully combined. Add the eggs, lemon zest, lemon juice, vanilla extract, and salt. Continue whisking until the mixture becomes smooth.
Incorporate Dry Ingredients:
- Sift the flour, cornstarch, and baking powder directly into the wet mixture. Using a silicone spatula or wooden spoon, stir gently until all ingredients are just combined. Take care not to overmix the batter, as this may result in a tougher texture.
Bake the Blondies:
- Transfer the batter to the prepared baking pan and spread it into an even layer. Bake for approximately 18–22 minutes, or until the edges are lightly golden and a toothpick inserted near the center comes out with a few moist crumbs (but no wet batter). Allow the blondies to cool completely in the pan set over a wire rack.
Prepare the Glaze:
- While the blondies are cooling, whisk the powdered sugar, lemon juice, and optional zest in a small bowl until a smooth, pourable glaze forms.
Glaze and Serve:
- Once the blondies are completely cool, use the parchment paper overhang to lift them from the pan. Place on a cutting board and drizzle the glaze evenly over the top. Allow the glaze to set for 15–30 minutes before slicing into squares and serving.
Notes
I’m Bitty, owner of nodashofgluten.com, where I share simple, delicious recipes for all tastes, including gluten-free. Check out my “About Me” page for more info!
