Lemon Blondies


Lemon lovers- picture the sunny brightness of freshly squeezed lemons mingling with a brownie-like texture, and you’ll get an idea of the deliciousness of these Lemon Blondies. These gooey bars are bursting with fresh lemon flavor and are super easy to throw together. 

Creating these lemony delights is a breeze, requiring just a few simple ingredients and some easy steps. Let’s dive into the magic of Lemon Blondies and how you can recreate this wonderful recipe in your own kitchen.

Ingredients needed for Easy Lemon Blondies:

  • All purpose flour
  • Granulated sugar
  • Salt
  • unsalted butter, soft
  • 1 egg and 1 yolk
  • Juice and zest from fresh lemons

For the simple lemon glaze:

  • 3/4 cup powdered sugar
  • 1-2 tablespoons lemon juice
  • additional lemon zest for sprinkling

Supplies needed:

  • Electric hand mixer
  • Mixing bowl
  • Wooden spoon
  • 9×9 Square pan



  1. Preheat your oven to 350°F (175°C) and line a 9×9 inch baking pan with parchment paper, ensuring some overhang on the sides for easy removal later.
  2. In a large bowl, use an electric mixer to cream together the butter and sugar until smooth and creamy.
  3. Add in the egg, egg yolks, lemon zest, and lemon juice, mixing until well-combined. 
  4. Gradually add the dry ingredients to the wet ingredients, stirring until just combined. Take care not to over-mix.
  5. Pour the batter into the prepared pan, spreading it out evenly with a spatula.
  6. Bake in the preheated oven for 25-30 minutes, or until the edges are golden brown and a toothpick inserted into the center comes out with a few moist crumbs.
  7. Once baked, remove the blondies from the oven and allow them to cool completely in the pan on a wire rack.
  8. Once cooled, lift the blondies out of the pan using the parchment paper overhang and transfer them to a cutting board. Cut into squares or bars.
  9. For a tart lemon glaze made from powdered sugar and fresh lemon juice whisk them together and  drizzle over bars with fresh lemon zest if you’d like.


Storage Tips:

To keep your Lemon Blondies fresh and delicious, store them in an airtight container at room temperature. If you want to freeze them- wrap them tightly in plastic wrap before placing them in the container.

 Their chewy texture, brownie-like consistency, and bright lemon flavor make them a favorite dessert for my family. So, whether you’re hosting a gathering, treating yourself, or looking for an easy recipe to brighten your day, Lemon Blondies are going to be your new favorites!


Can I add any mix ins to this recipe?

Sure- white chocolate chips would be a great addition- I’d start with 1/2 cup. 

Can I use bottled lemon juice or lemon extract?

A little bit of lemon extract (1/4 teaspoon,) would be fine to add for an extra lemony flavor but not needed. Bottled lemon juice is fine in a pinch. 

Favorite Lemon Desserts:

  • Lemon Rolls
  • Lemon Curd Cookies
  • Chewy Lemon Cookies
Lemon Blondies

Lemon Blondies

Yield: 16 bars


  • 3/4 cup flour
  • 3/4 cup sugar
  • 1/4 teaspoon salt
  • 1 stick butter, soft
  • 1 egg and 1 yolk
  • juice and zest from 1/2 lemon

For the glaze:

  • 3/4 cup powdered sugar
  • 1-2 tablespoons lemon juice
  • additional lemon zest for sprinkling


  1. In a large bowl, cream together the butter and sugar until smooth and pale. Add the egg, yolk, juice and zest and mix until well combined.
  2. Sprinkle the flour and salt over the wet ingredients and mix on low until well combined - (do not over mix)
  3. Pour batter into a greased 8x8 baking pan and bake at 350 for 25 minutes, or until the edges are just golden and the center of the pan is set. Cool bars before glazing.

For the glaze:

  1. Stir the powdered sugar together with the lemon juice (1 tablespoon to start, adding more if needed) until a smooth consistency is reached.
  2. Spread glaze over the bars and top with lemon zest.


Recipe adapted from: Rita's Recipes

Nutrition Information:
Yield: 16 Serving Size: 1 grams
Amount Per Serving: Unsaturated Fat: 0g

Did you make this recipe?

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  1. I’m a huge lemon lover so you can bet I’m already in love with this recipe! I have to admit chocolate based desserts have tired me a little, and the best alternative in my opinion is something lemon-y, fresh and simply delicious!
    And what’s better than lemon blondies?!
    Thanks for this amazing recipe :)

    xo, Elisa

  2. beautiful. i would love to eat these right now but i’m trying a break for at least two weeks from desserts and baked goods. i overdosed!!! over the holidays i made some citrus marmalade from all the fruit on my parents farm. i need to give you a jar….if you like marmalade? it is a taste not everyone enjoys but i really like it!!! xoxo

  3. Thank you for reminding me of this recipe and letting us know they freeze well! Your blondies look so delicious!

  4. These look so great! I agree — Lemons are exactly like little balls of sunshine! Perfect for brightening up these cold, dark months.

  5. Citrus is definitely a welcome treat during the blustery, gray-sky month of January. These bars look so moist and delicate. I can’t believe the wee one will be here soon. Time sure does fly.

  6. I tried making these the other day, but they didn’t look or turn out like yours did. They were sadly not gooey, but very crumbly and wouldn’t hold together well. I followed the recipe exactly other than using bottled lemon juice in place of the fresh juice and zest. (I have no fresh lemons on hand.) What could I have done wrong? Still quite tasty, I will be sure to try these again!

    1. Hey Jenna
      I’m so sorry they didn’t turn out quite right for you. I wish I could pin-point what went wrong- the juice thing shouldn’t have been an issue. It’s possible there was another error but I’m not sure what. I’ve made them a few times with great success so I hope you try again! :)

  7. Just took these out of the oven now, it will be hard to wait til they cool before glazing and eating them!

    I wonder if it would be possible to do some kind of lemon-white chocolate glaze or ganache with these, but for now I’ll stick with the regular lemon glaze :)

  8. I tried making these and they turned out pretty tasty but they didnt rise up as much,what could have been the reason?

    1. I just realized in told you to check the powder/soda but there actually isn’t any in this recipe. Sorry about that sleep-deprived new mom snafu! I am my are why your bars didn’t rise as much- hard to know what went wrong since I wasn’t there. I do have to say though- they’re not meant to rise much. They are a dense-brownie-like texture. Did you use a bigger pan?

  9. Not expired but yes i guess its gotten a little old,will try next tim with a new one:)

  10. I don’t see baking powder or soda in the recipe but see it suggested as being a problem when it didn’t work. How much of which should be included? Thanks!

    1. That’s a very good point- that’s what I get for trying to give advice when sleep deprived :) can I blame it on new mom brain?

      No powder or soda in this recipe :) I will add to my earlier “advice” :)

  11. I just made those and added some finely chopped candied ginger in the batter, baked then in a muffin pan and topped each blondie with a raspberry. They look and taste great, and only take a few minutes to make. I highly recommend this recipe!

  12. I was wondering about freezing these. I’m planning on making them for a bridal shower and it would be great if I could make them now and freeze them. Did you put the glaze on before freezing or after you thawed them? Thanks!

  13. These were awesome! I was really wanting to find something lemony that was slightly less work than the basic lemon bar. It brought back some wonderful food memories as well. Definitely holding on to this recipe. Out of curiosity, has anyone tried doing a gluten free version of this with success?

  14. Can I just use 2 eggs instead of one egg and one egg yolk ? Just easier to use 2 eggs. Thanks

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