Lemon Blondies
This is a recipe that Jess first made, well it is a recipe that she used as the basis of it. These Lemon Blondies are awesome. I really enjoy them chilled right out of the fridge.
Lemon Blondies
Blondies
- ½ cup softened unsalted butter
- 1 cup packed brown sugar
- ½ cup white sugar
- 2 large eggs
- 1 teaspoon lemon extract [1]
- 1 tablespoon lemon juice
- 1 tablespoon lemon zest (from 1-2 lemons)
- 1 teaspoon baking powder
- ½ teaspoon salt
- 2 cups flour
Frosting
- ½ cup softened butter
- 1 ½ cups powdered sugar
- ¼ teaspoon salt
- 1-2 tablespoons lemon juice
Lemon Blondies - continued
- Preheat oven to 350F. Line a 9x13in pan with parchment paper.
- Cream butter, brown sugar and sugar.
- Add eggs, vanilla, and lemon juice and beat until combined.
- Add lemon zest, baking powder, salt, and flour and mix.
- Press into prepared pan.
- Bake for about 16-20 minutes. (The center will still be jiggly when you take these out of the oven and they will finish cooking and firming up as they cool.)
- Cool completely before frosting.
- To make frosting: cream butter until smooth. Slowly mix in the the powdered sugar and salt, then add lemon juice and mix until smooth, adding more as needed for desired consistency. Frost the cooled bars, then cut into squares.
- Store in an airtight container in the refrigerator for up to 3 days or freeze in a single layer for up to 1 month.
Hints and Tips
- Once they are cool, cut into 3/4 - 1" squares, and place back in air-tight container.
- Freeze in an airtight container (in a single layer if frosted).
Footnote
| [1] | We use vanilla extract instead most of the time, they still taste lemony and delicious |