Lemon Blondies are a lemon lovers dream! These simple and delicious bars are full of lemon flavor and have a tasty lemon glaze. If you love lemon desserts, these blondies are for you!

Lemon Blondies stacked on each other on a white counter with lemons in the background.

One bite of these lemon blondies and you’ll be hooked! These moist and slightly dense blondies are full of lemony flavor and the perfect way to satisfy your sweet tooth.

If you love blondies, be sure to try these Cinnamon Sugar Blondies or my Frosted Butterscotch Blondies. And Milky Way lovers will go crazy for my Milky Way Blondies with caramel and chocolate.

Why this recipe is the BEST!

One bite of these Lemon Blondies and you’ll agree that they are the best blondie recipe out there! Super moist and slightly dense, these are true blondie perfection.

This recipe really focuses on lemon flavors without being overpowering. These blondies have both lemon juice and lemon zest in the batter, along with lemon juice in the glaze.

With a texture that is almost a cross between a lemon bar and lemon cake, it’s the best way to get your lemon fix! Plus, it’s one of those desserts that seems to get better the next day.

Lemon Blondies on parchment paper with a square of blondie taken out.

The entire recipe comes together quick and is simple to put together. It’s great for a beginning baker or getting the kids to help in the kitchen.

And, don’t skip the lemon glaze! This easy glaze is just two ingredients: lemon and powdered sugar. It’s a great way to top of this delicious dessert.

Ingredients

overhead photo of ingredients including butter, flour, powdered sugar, eggs, vanilla, and sugar.

The ingredients for Lemon Blondies are: lemon, butter, eggs, vanilla, sugar, flour, salt, and powdered sugar.

  • Lemon: the lemon is the star of this recipe, so make sure you get a good one! Look for a fresh organic lemon if possible, since you will be using the zest.
  • Butter: use unsalted room temperature butter here. The butter needs to be softened, not melted, to get the ideal texture when blending it with the sugar.
  • Flour: this recipe just uses plain all purpose flour. I recommend weighing the flour if possible. Otherwise, just spoon the flour into your measuring cup to get an accurate measurement amount.

Read on to see how simple this recipe is to make!

How to Make Lemon Blondies

Lemon Blondies are made in a 9-inch baking pan. Because the glaze gets poured directly on top of the blondies in the pan, it’s important to grease and line the pan with parchment paper.

Spray the baking pan with nonstick cooking spray. Then cut your parchment so that it has an overhang and you can lift the blondies out of the pan; set aside.

overhead photo of process shots showing how to make recipe including beating the eggs and spreading the mixture in the pan.

Step 1: In a large bowl, use a handheld mixer to cream together the butter, sugar, and lemon zest. You want this to get nice and fluffy, about 2 minutes.

Step 2: Beat in the eggs, one at a time, mixing and combining after each egg. Mix in the lemon juice, vanilla, and salt. (The mixture will look slightly curdled.)

Step 3: Stir in the flour, scraping down the sides of the bowl as you mix. Make sure the flour is well incorporated into the batter.

Step 4: Pour the batter into the prepared pan smoothing down the top with a knife or spatula. Bake in a preheated oven for 30-35 minutes, or until a toothpick inserted in the center of the blondie comes out clean.

Lemon Glaze

Once the cake has baked and cooled you can prepare the simple lemon glaze. With just two ingredients, this is a step you don’t want to miss!

process shots showing how to prepare the glaze for the recipe.

Step 1: When the blondies are done baking, let them cool on a wire rack. You will know the blondies are ready when a toothpick inserted in the center comes out clean.

Step 2: In a small bowl, whisk together one cup of powdered sugar and 2-3 tablespoons of fresh lemon juice. If you like a thick glaze, use less lemon juice.

Step 3: Pour the glaze over the top of the blondies. The glaze should be added when the blondies have had at least 20 minutes to cool.

Step 3: Once the blondies are completely cooled and the glaze is set, you can remove them from the pan using the parchment overhang. (You can speed up the cooling process by refrigerating the blondies). Cut into squares and serve.

Lemon Blondies on a cutting board with three squares of the bars cut and lemons in the background.

Cut the blondies into squares. You can refrigerate in an airtight container for up to a week for freeze for up to a month.

Recipe Tips and FAQs

  • Make sure you are using room temperature butter when making lemon blondies.
  • Use organic lemons if possible since you are using the zest from the lemon.
  • Be careful not to over bake the blondies. Bake just until a toothpick inserted in the middle of the blondies comes out clean, no longer.
  • If you love lemony flavor, add a tablespoon of lemon zest to the glaze.
What’s the difference between a blondie and brownie?

The main differences between a blondie and brownie are the color and the chocolate. A blondie is essentially just a brownie without the chocolate. These lemon blondies could also be called lemon brownie.

How do you make a lemon brownie?

Lemon brownies are really just lemon blondies without the chocolate. You will need flour, eggs, sugar, lemon, and butter.

Do blondies need a leavening agent?

Blondie and brownie recipes are often found without baking soda or baking powder. These leavening agents are omitted on purpose so that you left with a gooey and slightly dense bar.

Lemon Blondies on a counter with lemons behind them.

More Lemon Desserts

If you are lemon obsessed, you are not alone! One of my absolute favorite lemon desserts is the Italian Lemon Ricotta Cake. And, for a fun no-bake treat, try this Lemon Mascarpone Cheesecake.

Love this recipe? Please leave a 5-star rating in the recipe card below and/or review in the comments section further down the page.

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Lemon Blondies

Lemon Blondies

Lemon Blondies are a delicious lemony treat that has the flavor of a lemon bar with the texture of a blondie. Topped with a simple lemon glaze, these blondies are the perfect lemon dessert!
5 from 10 votes
Print Pin Rate
Course: Dessert
Cuisine: American
Prep Time: 10 minutes
Cook Time: 30 minutes
Total Time: 40 minutes
Servings: 16 servings
Calories: 266kcal
Cost: 5-6

Equipment

  • 9 inch square baking pan

Ingredients

  • 1 cup unsalted butter, softened (two sticks)
  • 1 ½ cups sugar
  • 1 tablespoon lemon zest (from one lemon)
  • 4 large eggs
  • ¼ cup lemon juice (from one lemon)
  • 1 teaspoon vanilla
  • 1 ½ cups all purpose flour (210 grams)
  • ½ teaspoon salt

Lemon Glaze

  • 1 cup powdered sugar
  • 2-3 tablespoons lemon juice

Instructions

  • Preheat oven to 350 degrees. Spray a 9 x 9 inch baking pan with nonstick cooking spray and line with parchment paper; set aside.
  • In a large bowl, use a handheld mixer to beat together the butter, sugar, and lemon zest until light and fluffy; about 2 minutes. Add in the eggs, one at a time, beating after each egg addition. Mix in the ¼ cup lemon juice, vanilla, and salt until well combined (mixture may look a bit lumpy). Fold in the flour and mix until well combined.
  • Pour the batter into the prepared baking pan. Bake on the center rack in the preheated oven for about 30-35 minutes, or until a toothpick inserted into the center of the blondie comes out clean. Remove from oven and cool on cooling rack for 20 minutes.
  • To make the lemon glaze, in a small bowl, whisk together the powdered sugar and lemon juice starting with 2 tablespoons then adding more depending on the consistency you want. Pour the glaze over the blondies in the pan and let sit until completely cooled and the glaze has set. You can speed this up by putting them in the refrigerator.
  • Carefully lift the blondies out of the pan using the parchment paper. Cut into squares.

Video

Notes

  • Make sure you are using room temperature butter for this recipe.
  • Use organic lemons if possible since you are using the zest from the lemon.
  • Be careful not to over bake the blondies. Bake just until a toothpick inserted in the middle of the blondies comes out clean, no longer.
  • If you love lemony flavor, add a tablespoon of lemon zest to the glaze.
  • Store these in an airtight container in the refrigerator for up to a week or freeze for up to a month. 

Nutrition

Calories: 266kcal | Carbohydrates: 36g | Protein: 3g | Fat: 13g | Saturated Fat: 8g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Trans Fat: 1g | Cholesterol: 77mg | Sodium: 182mg | Potassium: 41mg | Fiber: 1g | Sugar: 26g | Vitamin A: 423IU | Vitamin C: 3mg | Calcium: 13mg | Iron: 1mg
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9 Comments

  1. I’m excited to make these to take to our family reunion. My sister has a Meyer lemon tree in her backyard and so I’m going to use her lemons for these. Sometimes Meyer lemons aren’t lemony enough so I hope that’s going to be a good choice.
    I’m also going to make your oatmeal raisin cookies & chocolate malted cookies for the reunion. They sound perfect!