The Best Lemon Blondies You’ll Ever Make (Soft, Chewy & Bursting with Flavor!)
When I first tried making lemon blondies, I wasn’t sure how they would turn out. I’ve always loved brownies, but sometimes I want something lighter, fresher, and a little tangy.
That’s when the idea of lemon blondies hit me. And let me tell you, once I made them, I knew this recipe was a keeper.
These blondies are soft, chewy, full of sweet lemon flavor, and they melt in your mouth. If you’re a fan of lemon desserts, this one will be your new favorite too.
Let’s dive into what makes these lemon blondies so amazing and how you can make them step by step.
What Are Lemon Blondies?
Lemon blondies are the lemony cousin of brownies. Instead of chocolate, they are made with fresh lemon juice and zest that give them a tangy yet sweet flavor. The texture is dense, chewy, and soft—like a brownie, but with a refreshing citrus twist. Think of them as a cross between lemon bars and cake, but easier and less messy to eat.
I love them because they’re simple, quick, and they make the whole house smell like sunshine. If you’ve never tried them before, you’re in for a treat.
Why You’ll Love These Lemon Blondies
There are so many reasons to love this recipe, but here are the main ones:
- Perfect balance of sweet and tangy – not too sour, not too sweet, just right.
- Chewy texture – soft and moist, never dry.
- Easy to make – no complicated steps, just mix and bake.
- Crowd-pleaser – everyone loves lemon desserts, and these are always the first to disappear.
- Great for any occasion – parties, picnics, or just a cozy afternoon snack.
Ingredients You’ll Need
The best part about lemon blondies is that you only need simple, everyday ingredients. Nothing fancy.
- All-purpose flour – gives structure and body to the blondies.
- Granulated sugar – adds sweetness and balances the tart lemon.
- Butter (melted) – makes them soft, rich, and flavorful.
- Eggs – bind everything together and add moisture.
- Fresh lemon juice – the star of the recipe, for tangy flavor.
- Lemon zest – adds extra punch and freshness.
- Baking powder – helps the blondies rise slightly.
- Salt – balances sweetness.
- Powdered sugar (for glaze) – makes the topping smooth and sweet.
Step-By-Step Instructions
Step 1: Prepare Your Pan
Grease or line an 8×8 inch baking pan with parchment paper. This makes removing the blondies super easy later.
Step 2: Mix the Wet Ingredients
In a large bowl, whisk together melted butter and sugar until smooth. Add eggs one at a time, then stir in the lemon juice and zest. The mixture should look creamy and smell amazing already.
Step 3: Add the Dry Ingredients
In another bowl, mix flour, baking powder, and salt. Slowly fold this into the wet mixture. Don’t overmix—just combine until you don’t see any streaks of flour.
Step 4: Bake
Pour the batter into your prepared pan and spread evenly. Bake at 350°F (175°C) for about 25–30 minutes, or until a toothpick comes out with a few moist crumbs. Don’t overbake, or they’ll lose their chewy texture.
Step 5: Make the Glaze
While the blondies cool, whisk together powdered sugar and lemon juice to make a smooth glaze. Once the blondies are completely cool, drizzle or spread the glaze on top.
Step 6: Slice and Enjoy
Cut into squares or rectangles and enjoy that perfect balance of sweet and tangy in every bite.
Tips for the Best Lemon Blondies
- Use fresh lemons – bottled juice won’t give the same bright flavor.
- Don’t skip the zest – it adds depth and extra lemon kick.
- Cool before glazing – if you glaze too soon, it will melt into the blondies.
- Adjust sweetness – if you like more tang, reduce the sugar slightly or add extra zest.
- Double the batch – they disappear fast, so you might want to make more.
Variations You Can Try
One of my favorite things about lemon blondies is how easy they are to customize. Here are some fun ideas:
- Lemon and raspberry blondies – add fresh raspberries to the batter before baking.
- Lemon coconut blondies – mix in shredded coconut for extra texture.
- Lemon poppy seed blondies – add a spoon of poppy seeds for a bakery-style twist.
- Glazed lemon cream cheese blondies – swirl in some cream cheese for richness.
- Lime or orange blondies – swap lemon for lime or orange if you want to try new citrus flavors.
How to Store Lemon Blondies
These blondies stay fresh and soft for days if stored properly.
- Room temperature – store in an airtight container for up to 3 days.
- Fridge – keeps up to 5–6 days, especially if your kitchen is warm.
- Freezer – wrap tightly in plastic wrap and freeze for up to 2 months. Thaw before serving.
Why These Blondies Are Better Than Lemon Bars
I know lemon bars are a classic, but hear me out—lemon blondies are easier and less fussy. Lemon bars usually have a crust, a curd filling, and lots of steps. Blondies are one-bowl, no-fuss, and just as delicious. Plus, they hold their shape better, which makes them perfect for parties or sharing.
When to Serve Lemon Blondies
These blondies are perfect for so many occasions:
- Summer picnics or BBQs
- Holiday dessert trays
- Birthday parties
- Tea time with friends
- Just a sweet snack for yourself when you need a pick-me-up
Honestly, you don’t need an excuse—just bake them when you crave something sweet and citrusy.
Final Thoughts
Lemon blondies are one of those desserts that surprise you with how simple yet delicious they are. The first bite hits you with lemon freshness, followed by that chewy, buttery texture we all love. Whether you’re a pro baker or just starting out, you can make these easily, and I guarantee they’ll become one of your go-to desserts.
FAQs About Lemon Blondies
Q: Can I use bottled lemon juice instead of fresh?
A: Fresh lemon juice is always best. Bottled juice doesn’t have the same brightness.
Q: My blondies came out dry, what went wrong?
A: Most likely they were overbaked. Keep a close eye and take them out when a toothpick has just a few crumbs.
Q: Can I skip the glaze?
A: Yes, but the glaze really adds sweetness and shine. If you like less sweet desserts, you can reduce the glaze.
Q: Can I make these gluten-free?
A: Yes, just use a good quality 1:1 gluten-free flour blend.
Q: Can I freeze lemon blondies?
A: Absolutely! Wrap them tightly and freeze for up to 2 months.
Q: Do I need to refrigerate them after baking?
A: No, they’re fine at room temperature for a few days. Refrigerate if you want them to last longer.
Q: Can I add white chocolate chips?
A: Yes, white chocolate and lemon are a great combo!
Q: How thick should the glaze be?
A: It should be smooth and pourable but not watery. Adjust with more powdered sugar if too thin.
Q: Can I double this recipe?
A: Yes, just use a 9×13 inch pan and adjust baking time slightly.
Q: Are lemon blondies the same as lemon bars?
A: No, blondies are thicker, denser, and chewier, while lemon bars are more like a custard bar with a crust.
