Taking just 10 minutes to prepare, these lemon blondies are soft, dense and fudgy.
Topped with a luscious lemon frosting, there is a tangy flavour in every bite, making them a must-bake for any lemon fan!
With the soft, fudgy texture of brownies, topped with creamy frosting, these easy lemon blondies are guaranteed to be adored by any citrus fan and, like my classic lemon slice, and lemon crumble bars, they are packed with zingy lemon flavour!
Serve these moist lemon bars for afternoon tea, pack in lunchboxes, or enjoy them for dessert - this quick and easy recipe is one the family will love!
If your family loves brownies and blondies, why not try these wickedly sweet banana blondies with caramel frosting, raspberry and white chocolate blondies, or rich Nutella brownies? They never last long!
Why You're Going To Love This Recipe
- Quick and easy - this recipe takes just 10 minutes to prepare.
- No fancy equipment needed - you just need a bowl and a spoon!
- Full of lemon flavour - with lemon zest and juice in both the blondie and the frosting, there is a tangy lemon flavour in every bite.
- Freezer friendly - these lemon blondies freeze well, and like my other freezer friendly slices, they are perfect for storing in the freezer for any sweet cravings!
- Conventional and Thermomix - both methods are written in the recipe card below.
What You Need
You need just a few simple pantry ingredients to make this easy lemon blondie recipe!
Note: Scroll to the recipe card at the bottom for the ingredients quantities and full detailed method.
Lemon Blondie Ingredients
- Butter - I prefer to use unsalted butter to make my lemon blondies.
- Caster sugar - also known as superfine sugar, this sugar has finer grains than granulated sugar and therefore dissolves quicker, resulting in a better textured blondie.
- Icing sugar mixture - don't use pure icing sugar - leave this for the frosting.
- Eggs - I use large eggs which weigh approx 60g. It is best to use room temperature eggs.
- Lemon zest - from 1 lemon. Zest just the yellow skin, not the white pith.
- Lemon juice - I recommend using fresh lemons, rather than store bought lemon juice, as lemon zest is also required in this recipe for both the base and the frosting.
- Vanilla extract - or you can use pure vanilla essence or vanilla paste if you prefer.
- Plain flour - also known as all-purpose flour.
- Pinch of salt - brings out the flavours in the blondies.
Lemon Frosting Ingredients
- Pure icing sugar - don't use soft icing sugar or icing sugar mixture as the icing won't set as hard.
- Lemon juice - I recommend fresh lemon juice. As the zest is also required in this recipe it is easier to use fresh lemons.
- Lemon zest - from 1 lemon.
Equipment Required
- Microwave and microwave safe bowl - or Thermomix.
- 20cm square baking tin - greased and lined.
- Oven - I specify fan-forced oven temperatures in my recipes, so if you have a conventional oven, increase the temperature by between 10 and 20 degrees Celsius.
Step By Step Instructions
These zesty lemon blondies take just 10 minutes to prepare!
Note: Scroll to the recipe card at the bottom for the ingredients quantities and full detailed method.
Step 1 - Preheat The Oven
Preheat the oven to 160 degrees celsius (fan forced). Grease and line a 20cm square baking tin with baking paper.
Step 2 - Make The Blondie Batter
Place the butter into a microwave safe bowl and melt on 50% power for 1-2 minutes, or until melted, stirring every 30 seconds.
Add the caster sugar and icing sugar mixture to the melted butter, and mix ingredients together.
Add the eggs, lemon zest, lemon juice and vanilla extract and whisk together until combined.
Sift in the flour and salt.
Mix until ingredients combined.
Step 3 - Bake
Pour the blondie mixture into the prepared baking tin and bake for 15 minutes or until cooked through when tested with a skewer (it should come out clean or with a few moist crumbs on it).
Allow the lemon blondie to cool in the pan before making the frosting.
Step 4 - Make The Lemon Frosting
Whisk the sifted icing sugar, lemon juice and lemon zest together in a small bowl.
Spread the frosting over the cooled blondie base.
Allow the frosting to set before cutting into slices.
Expert Tips
- Don't over mix the blondie batter, otherwise the blondies can turn out cakey rather than fudgy.
- No raising agent needed - lemon blondies are made without any raising agent like baking powder as this makes them fudgy rather than cakey.
- Don't overcook the blondies - they are ready when a toothpick or skewer inserted into the middle comes out with a few small crumbs attached to it. If you overcook them they will be dry.
- Add ins - try adding some fresh blueberries or white chocolate chips to the blondie batter. Delicious!
- Storage - these blondies will keep in an airtight container up to 5 days at room temperature.
FAQs
Yes, you can! Wrap the lemon blondies well and freeze in an airtight container for up to 3 months.
Blondies are similar to brownies in their texture, but blondies are flavoured with vanilla whereas brownies are made with chocolate and/or cocoa powder.
Related Recipes
I am a huge fan of tangy, zesty lemon recipes! If you are too, here are some more of my favourites to try:
Lemon Blondies
Ingredients
For The Lemon Blondies
- 115 g butter
- 110 g (½ cup) caster sugar
- 40 g (¼ cup) icing sugar mixture
- 2 eggs room temperature
- finely grated lemon zest from 1 lemon
- 1 tbs lemon juice
- 2 tsp vanilla extract
- 150 g (1 cup) plain flour
- pinch of salt
For The Lemon Frosting
- 150 g (1 cup) pure icing sugar
- 2 tbs lemon juice
- finely grated lemon zest from 1 lemon
Instructions
- Preheat the oven to 160 degrees celsius (fan forced). Grease and line a 20cm square baking tin with baking paper.
- Place the butter into a microwave safe bowl and melt on 50% power for 1-2 minutes, or until melted, stirring every 30 seconds.If using a Thermomix: Chop the butter and place it into the Thermomix bowl. Melt for 3 minutes, 80 degrees, Speed 2.
- Add the caster sugar and icing sugar mixture to the melted butter and mix together. If using a Thermomix: Add the caster sugar and icing sugar and mix for 10 seconds, Speed 4. Scrape down the sides of the bowl and repeat for a further 5 seconds.
- Add the eggs, lemon zest, lemon juice and vanilla extract and whisk together until combined. If using a Thermomix: Add the eggs, lemon zest, lemon juice and vanilla extract and mix for 5 seconds, Speed 4. Scrape down the sides of the bowl and mix for a further 5 seconds.
- Sift in the flour and salt and mix until combined. If using a Thermomix: Add the flour and salt and mix for 5 seconds, Speed 4. Scrape down the sides of the bowl and mix for a further 5 seconds.
- Pour the blondie mixture into the prepared baking tin and bake for 15 minutes or until cooked through when tested with a skewer (it should come out clean or with a few moist crumbs on it).
- Allow the lemon blondie to cool in the pan before making the frosting.
- To make the frosting, whisk the sifted icing sugar, lemon juice and lemon zest in a small bowl. If using a Thermomix: Place the icing sugar into the Thermomix bowl. Sift for 8 seconds, Speed 8. Scrape down the sides of the bowl. Add the lemon juice and lemon zest and mix for 10 seconds, Speed 5. Scrape down the sides of the bowl and mix for a further 5 seconds.
- Spread the frosting over the cooled blondie base. Allow the frosting to set before cutting into slices.
Notes
- Don't over mix the blondie batter, otherwise the blondies can turn out cakey rather than fudgy.
- No raising agent needed - blondies are made without any raising agent like baking powder as this makes them fudgy rather than cakey.
- Don't overcook the blondies - they are ready when a toothpick or skewer inserted into the middle comes out with a few small crumble attached to it. If you overcook them they will be dry.
- Add ins - try adding some fresh blueberries or white chocolate chips to the blondie batter. Delicious!
- Storage - these lemon blondies will keep in an airtight container up to 5 days at room temperature.
- Freezing - blondies can be wrapped well in an airtight container and frozen for up to 3 months.
Leave a Reply