Glazed Lemon Blondies

It’s getting to be that time of year when it just feels right to start adding fruit to desserts (surprisingly, not everything can be chocolate).

That’s not to say these are “light” (or “lite” if you’re in the beer world), but they are refreshing and they are very tasty.



  • 8 T butter, softened to room temperature
  • ¾ cup sugar
  • ¾ cup flour
  • 2 eggs, brought to room temperature
  • 1 t vanilla
  • 2 T + 1 t lemon juice
  • 2 T lemon zest


  • 4 T lemon juice
  • 3 T lemon zest
  • 1 ¾ cups powdered sugar, plus a little extra for dusting


Butter and flour and 8” x 8” or a 9” x 9” pan and set it aside.

Take your butter and mix it until it’s fluffy, just a couple minutes.

Add in the sugar and flour and mix again until everything is well combined.

Next, add in the eggs, vanilla and lemon juice and once again mix until everything is well combined.

Finally, fold in the lemon zest and pour the batter into your prepared pan.

Bake at 350 for about 20 minutes, until a toothpick inserted in the center comes out clean.  Take the pan out of the oven and move to a wire rack to cool completely.IMG_3013

Once the brownie part is cooled you can add the glaze.  Mix together the three glaze ingredients and pour over the cooled brownie.

Move to the fridge to cool and harden (it won’t get too hard!).  When you’re ready to serve take the pan out of the fridge and sprinkle with a little more powdered sugar, just to give it a little flair.

Cut into pieces and enjoy!IMG_3026aIMG_3025

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