I’m convinced that Blondies were invented from a failed cake recipe!
Well at least my recipe for Lemon Blondies certainly were!
My lemon cake recipe gone wrong has been turned into something so right!
Thick and chewy tart Lemon Blondies!
With sweet and tart lemon glaze that is optional but darned delicious!
Notes for Success:
If you watch the video you will see that I am using a food processor to mix the recipe,
But this is not necessary since it can be mixed entirely by hand in a large bowl with a whisk
You may also notice that I am using melted vegan butter for this one
However any vegetable oil will also work but the vegan butter gives a better texture and color!
Fresh squeezed lemon juice is the best option rather than a bottled concentrated juice which can be harsh tasting and mostly acidic
Although one viewer has made these with lemon juice from a bottle and said they were fantastic!
This is a small batch recipe that makes 9 Blondies and I am baking this recipe in an 8″ x 8″ square pan
So if you want a larger batch you can double the recipe and bake in a 9″ x 13″ pan
Lemon Blondies take exactly 20 minutes to bake at 350°F so be sure not to over bake or they will get dry
WATCH THE VIDEO WHERE I SHOW HOW TO MAKE THESE!
Check out the Original FAIL recipe !
Lemon Blondies
Thick & chewy tart Lemon Blondies! Lemon juice & confectioners sugar for a tart lemon glaze that is optional but delicious!
Ingredients
- ¾ cup Fresh Squeezed Lemon Juice 177ml
- 10 Tbs Vegan Butter 140g
- ¾ cup Granulated sugar 150g
- 2 teaspoons Lemon Zest
- 1 teaspoon Lemon Extract *optional 5ml
- 1½ cups All Purpose Flour 188g
- ½ teaspoon Baking Powder
- ¼ teaspoon Salt
For the Lemon Glaze:
- Confectioners Sugar 1 cup 120g
- Lemon Juice 1 Tablespoon 15ml
Instructions
- Preheat the oven to 350°F & Grease & parchment line an 8" x 8" square baking pan
- Combine the vegan butter with the sugar in a small sauce pot & melt gently over low heat stirring until the butter is melted
- Remove from heat then pour into a large mixing bowl along with the lemon juice, zest, salt & lemon extract~ Whisk smooth
- Add the sifted all purpose flour with the baking powder & whisk smooth
- Pour into the prepared pan & bake immediately in the preheated oven for exactly 20 minutes
- Meanwhile whisk the confectioners sugar with the lemon juice to a smooth glaze
- Once the blondie is done baking & cooled enough to remove it from the pan without burning yourself, you can glaze the warm blondies
- Serve warm or cold (I prefer them cold!)
Video
Notes
Yum yum! These came out exactly as pictured and tasted delicious – both sweet and tart at the same time. I used bottled juice (sorry) and was too impatient to make the glaze as I wanted to get stuck in ASAP!
Awesome! Glad you liked them! Good to know that the bottled juice worked out! I’ll note that! Thanks!
Made these today and the flavor is fantastic. I had issues with it setting. I also had to do more than 20 mins. At 20 mins it was still pretty liquid so I put it in for another 5 mins. That seemed to make it okay, however after cooling, the inner pieces were not all solid. I just served the outer pieces and people loved it.
Hmm interesting, Glad you were able to troubleshoot that though! I used an 8″ x 8″ square baking pan to get the thinness of this bar, what size did you use?
That’s the only thing I can think of that would make this result come out different
Most lemon flavored baked goods are too sweet. These are so DELICIOUSLY tart I, admittedly, had four bars. Best recipe ever!
YAY! I’m so glad you tried them! I agree what you say about lemon being so super sweet! I have to admit I was very surprised myself how good these are! I also ate 4! hahaha
Excited to try this recipe! I have high hopes so I kind of want to double (or triple/quadruple!) the recipe. If they’re supposed to be baked for exactly 20 min in an 8×8 pan, how should I adjust the cooking time in a 9×13 or even a cookie sheet? Is there a sign I’m looking for on them to be done besides just timing them?
Hey great! Yes I have had great success with exactly 20 minutes in the 8″ pan, so if you are doubling to fit into the 9×13 I would till do the same bake time since you are simply increasing the AREA of the pan, not the depth