I’m convinced that Blondies were invented from a failed cake recipe!
Well at least these Lemon Blondies were!
My lemon cake recipe gone wrong has been turned into something so right!
Thick and chewy tart Lemon Blondies!
By adding lemon juice to confectioners sugar the result is a tart lemon glaze that is optional but darned delicious!
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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 QUICK YOUTUBE VIDEO WHERE I SHOW HOW TO MAKE THESE!
Check out the Lemon Cake recipe FAIL which is where this Lemon Blondies recipe idea came from !
Lemon Blondies
Ingredients
- Fresh Squeezed Lemon Juice ¾ cup (177ml)
- Vegan Butter 10 Tablespoons (140g)
- Granulated sugar ¾ cup (150g)
- Lemon Zest 2 teaspoons
- Lemon Extract *optional 1 teaspoon (5ml)
- All Purpose Flour 1½ cups (188g)
- Baking Powder ½ teaspoon
- Salt ½ teaspoon
For the Lemon Glaze:
- Confectioners Sugar 1 cup (120g)
- Lemon Juice 1 Tablespoon (15ml)
Instructions
- Preheat the oven to 350°F
- Grease and parchment line an 8" x 8" square baking pan
- Combine the vegan butter with the sugar in a small sauce pot and melt gently over low heat stirring until the butter is melted
- Remove from heat and pour into a large mixing bowl along with the lemon juice, zest, salt and lemon extract
- Whisk smooth
- Add the sifted all purpose flour with the baking powder and whisk smooth
- Pour into the prepared pan and bake immediately in the preheated oven fro exactly 20 minutes
- Meanwhile whisk the confectioners sugar with the lemon juice to a smooth glaze
- Once the blondie is done baking and 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!)
Notes
Lemon blondies can stay at room temperature loosely covered for up to 3 days
For longer storage keep refrigerated for up to 1 week.
Freeze wrapped well for 1 month
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