Lemon Blondies

Lemon Blondies are rich and moist, with a bright citrus flavour and a sweet lemon glaze. With their lovely fudgy texture, they are an absolute must for lovers of lemon desserts.

Course Sweet Treats

Cuisine International

Total Time 50

Servings

Calories 214kcal

Author Lee-Ann Grace

Ingredients

1 tablespoon fresh lemon zest grated (see my notes)
190 g caster sugar
160 g salted butter melted
1 tablespoon fresh lemon juice
2 teaspoons vanilla extract
2 eggs
220 g plain flour all purpose flour
¼ teaspoon cooking salt

Glaze

150 g icing sugar sifted
1 tablespoon lemon juice as needed

Metric - US customary

Instructions

Preheat oven to 160℃
Grease and line a 20cm (8") square baking tin with baking/parchment paper and set aside.
Into a large bowl, add the caster sugar, then grate over the lemon zest and rub the lemon zest into the caster sugar with a flexible spatula (see my notes).
1 tablespoon fresh lemon zest, 190 g caster sugar
Add melted butter, lemon juice, vanilla extract and stir to combine.
160 g salted butter, 1 tablespoon fresh lemon juice, 2 teaspoons vanilla extract
Whisk in eggs.
2 eggs
Fold in flour and salt, mixing until just combined.
220 g plain flour, ¼ teaspoon cooking salt
Pour batter into prepared pan and bake for 22 - 25 minutes until the edges are starting to brown and a toothpick inserted into the centre comes out clean with a few crumbs clinging to it.

To make the glaze

In a small bowl, combine icing sugar and lemon juice (as needed) until you reach the desired consistency.
150 g icing sugar, 1 tablespoon lemon juice
Once the blondies are cooled to room temperature, spread over the glaze.
Allow blondies to rest until firm, then slice.

Video

Notes

You will need the juice and zest from 1 large lemon.
Grate the lemon zest directly over the bowl containing the caster sugar to make the most of the lemon oil that sprays out as you zest it (don't forget to scrape down the sides of the bowl for the same reason).
Only grate the thin, outer yellow part of the skin - not the white pith beneath it or your lemon zest will become bitter.
Rubbing the lemon zest into the sugar enhances the lemon taste by utilising the abrasive nature of the sugar crystals to break down the zest slightly, releasing more lemon flavour.
Slightly underbaked blondies that have been left to "set" will help you to get a rich and fudgy result.

*Please note that the amount of calories per serve is provided as a guide only, as ingredients and cooking methods can vary greatly*

Nutrition