Lemon Blondies | Olive & Mango

Updated. Originally posted 5th April 2023

These lemon blondies are irresistibly sweet, lemony, tart and nice and moist and so irresistible. These particular bodies bake up less fudgy but a little more like a cakey brownie. They are simple to make and do not require a stand mixer or any kind of mixer and no multiple bowls needed either since they are made all in one pot. Perfect when you are craving a lemony treat. They also can easily be made with orange or limes as well if you want to switch things up. The lemon glaze is a bit extra but I strongly recommend it for a little extra lemony flavour – truly a must!

What are Lemon Blondies?

Lemon Lemon Blondies vs. Lemon Bars. There is quite a difference between lemon blondies and lemon bars. Lemon blondies have no base crust that gets pre baked and the texture is dense and moist and a little cakey sort of like my pumpkin bars Lemon bars, on the other hand, have a buttery crust with a lemon curd or lemon custard filling that really is mouth puckering. They are both fabulous lemony treats – I recommend making both recipes if you are a fan of lemon desserts like I am! More suggestions below.

Lemon Blondies Recipe Ingredients

• BUTTER: Butter adds richness and I used unsalted butter – no need to soften because you will be melting it
• SUGAR: Sweetens the brownies to balance the lemony flavours – I used a combination of granulated sugar and brown sugar to help get the best texture
• LEMON: Both lemon zest and fresh lemon juice will be used in these brownies and the glaze for that fresh lemon flavor. Don’t be tempted to use bottled lemon juice, it’s not the same, and you’ll need fresh lemons for the zest, anyway.
• EGGS: they help the structure of the lemon brownie batter and give it the color and flavoring. You will need 2 large eggs – room temperature
• ALL PURPOSE FLOUR: feel free to use a good gluten-free flour if you want to make these gluten free. Cake flour will also work
• BAKING POWDER & SALT: helps with the leavening and flavour (no baking soda needed)
• PURE VANILLA EXTRACT & PURE LEMON EXTRACT: The vanilla extract is essential and I don’t recommend skipping as it always adds the best flavour to any baked good – the lemon extract I realize not everyone has it in their pantry but if you do it is a great add in to any lemony baked good – I invested in a little bottle of pure lemon extract and do not regret it – takes all your lemony baked goods to the next level – that being said these lemon brownies are delicious with or without
• POWDERED SUGAR: for the glaze
• VARIATIONS / EXTRA ADD INS: For a slightly fudge texture in the bodies you could add in some melted white chocolate chopped or white chocolate chips – 3 oz is all you need and this is optional. Simply melt along with the butter.

How to Make Lemon Blondies

1. PREPARE baking pan – line with parchment paper and PREHEAT the oven
2. WHISK together the flour baking powder and salt and set aside
3. MELT the butter along with the lemon zest over low-med heat
4. WHISK in the sugars until incorporated
5. VIGOROUSLY WHISK in the eggs until well incorporated followed but the extracts and lemon juice
6. FOLD in the flour and baking powder and salt – dry ingredients into the wet ingredients with spatula until just combined.
7. POUR the batter into the prepared pan and smooth it out evenly.
8. BAKE for 18 to 25 minutes, or until a toothpick comes out clean. Let cool for about 10-15 minutes.

Lemon Glaze

The glaze takes these brownies over the top! It’s perfectly tart and sweet, with amazing lemon flavor. You could add a little more (or less) juice or zest depending on how much citrus flavor you’d like and powdered sugar to adjust the thickness of it. I don’t make these without the glaze – I totally recommend it!!

Storage & Freezing

• STORAGE: How to store lemon blondies? These blondies can be stored at room temperature, in an airtight container, for a few days or wrapped and chilled in the fridge for up to a week or more but I doubt they will last that long.
• FREEZING: Can I freeze lemon blondies? Yes you can, just note that the glaze may become thinner and may become moist after freezing and thawing. For best results, glaze after freezing and before serving. Wrap them individually in plastic wrap for the best results. They can remain frozen for 1-2 months. Thaw in the fridge or at room temperature then enjoy.

More Lemony Sweet Treats I Know You Will Love: