Last Updated September 6, 2024

These bars are like brownies but LEMON.

Chewy, sugary, zingy and bright lemony bar goodness. With a lemony glaze to boot! Some people call these lemon brownies, others lemon blondies. I couldn’t bring myself to say lemon brownies because they’re not chocolatey nor brown, so using the word “brownie” seemed to be sending the wrong signals. Blondie is much more accurate, although if you consider a blondie as having chocolate chips, you must take the notion out of your brain for a moment to fully understand and appreciate these beauties.

It’s really just a blondie recipe with lemon juice and zest added to it, with a wonderfully simple but tart lemon glaze! You can also add lemon extract for extra lemon flavor, but I don’t think they need it. I add more lemon juice than some, which has a more authentic lemon flavor anyway, yeah?

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Recipe adapted from Sugar Spun Run

Limone!

Sticky Lemon Tofu

Crispy Gnocchi with Brussels Sprouts

Lemon Blondies

Lemon Cream Tart

Lemon Raspberry Sweet Rolls

Lemon Blondies

Serves about 9

Ingredients:

For the Lemon Blondies

3/4 cup / 168g oil
1 1/2 cups / 300g sugar
1 egg + 1 egg yolk
2 Tbsp lemon zest
3 Tbsp / 42g lemon juice
1/2 tsp vanilla extract
2 1/2 cups / 300g all-purpose flour
1 tsp / 3g cornstarch
3/4 tsp salt
1/4 tsp baking soda

For the Lemon Glaze

3/4 cup / 94g powdered sugar

1-2 Tbsp / 14-28g lemon juice
1-2 tsp lemon zest, optional

Directions:

Make the Lemon Blondies

Preheat oven to 350°F / 177°C. Grease an 8x8 or 9x9inch / 20x20 or 23x23cm square baking pan.

In a large bowl, mix together oil, sugar, egg and egg yolk, lemon zest, lemon juice, and vanilla.
In another medium bowl, whisk together flour, cornstarch, salt, and baking soda.
Add flour to lemon mixture and mix until combined. Dough will be thick.
Scrape batter into prepared pan and spread in an even layer to the edges.
Bake for 25-30 minutes, or until toothpick inserted near the center comes out mostly clean.

Make the Lemon Glaze

In a small bowl, whisk together powdered sugar and enough lemon juice to make a drizzleable glaze. Pour over lemon blondies, spreading to edges with spatula, if necessary. Sprinkle lemon zest over top, if desired.
Allow lemon blondies to cool completely before slicing and serving.

Jenny’s Notes:

I know it may be hard to resist cutting into these lemon blondies right away, but it’s best to wait until they are cooled to avoid them crumbling on you.