Lemon Blondies

These Lemon Blondies have the irresistible combination of bright lemon, rich browned butter, and sweet cream cheese glaze. You're going to love them!

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These Lemon Blondies are rich and zesty with the perfect balance of sweet and tart! Made with nutty browned butter and topped with lemon cream cheese glaze, this soft and chewy blondie recipe is a keeper!

If you enjoy this recipe, check out the posts for my Lemon White Chocolate Cookies, Blondie Brownies, and Banana Blondies!

Jump to:

• Ingredients
• Instructions
• Equipment
• Variations
• Storage
• Other Recipes You May Like
• Lemon Blondies
• 💬 Comments

Ingredients

Here's all the ingredients you need for these amazing blondies, and a little detail on why I chose these ingredients. Measurements for each of the ingredients are included in the recipe card, below.

Blondie Ingredients

• Unsalted Butter - For moisture and richness. Unsalted so that you control the amount of salt in the recipe. The butter will be browned for the recipe, adding a rich, nutty flavor.
• All-Purpose Flour - Provides structure for the blondies.
• Baking Powder - Provide leavening for the blondies.
• Salt - To balance and enhance the flavors of the blondies.
• Granulated Sugar - For sweetness, and keeps the blondies soft and moist.
• Eggs - For moisture and adding structure to the blondies. I used large eggs.
• Lemon Zest and Juice - For flavor. Be sure that you're using only the yellow zest of the lemon skin and none of the bitter white pith underneath.

Glaze Ingredients

• Cream Cheese - For flavor and creamy texture. You want your cream cheese to be at room temperature.
• Unsalted Butter - For richness. Unsalted so that you don't have to worry about the glaze being salty. Your butter should be at room temperature.
• Lemon Zest - for flavor.
• Lemon Oil (optional) - Adding the oil is optional, but it's a nice little added kick of lemon flavor. If you'd like to substitute with lemon extract, I recommend doubling the amount to 1 teaspoon.
• Powdered Sugar - For sweetness. I used powdered sugar because it dissolves completely, and sift it to ensure a smooth consistency to the glaze.

Instructions

Here's how to make this recipe, step by step! More detailed instructions are included in the recipe card, below.

How to Make Brown Butter

If you've never made browned butter before, don't let it intimidate you! Browned butter is easy following just a few simple steps!

1. Place butter in a medium saucepan and melt over medium heat.
2. As the butter browns, swirl the pan occasionally. Foam will form on top, which is normal.
3. As the butter browns, it will bubble and sputter and the foam will begin to dissipate a bit. Keep a close watch!
4. The butter is browned when the bubbling and sputtering stops. Take off the heat and proceed with the recipe.

Making the Blondies

Here's a visual guide for how these blondies come together. See the recipe card, below, for full instructions!

1. Combine the dry ingredients.
2. Combine the browned butter with the sugar, eggs, lemon juice, and lemon zest and mix to combine.
3. Add the dry ingredients and stir until just combined.
4. Pour batter into greased and lined pan and smooth the top. *Full baking instructions included in recipe card, below.*

Making the Glaze

1. Combine cream cheese and butter in a microwave safe bowl. Microwave briefly until mixture is smooth and pourable.
2. Add lemon zest, lemon oil (optional), and powdered sugar. Mix until smooth.

Equipment

Here are a few things that I used to make this recipe:

• Citrus Zester - Most people already have a grater in their kitchen, but the one linked here is my favorite for zesting citrus.
• 8-inch Square Pan - I used an 8-inch square pan to make the blondies. I prefer a pan that's lighter in color so the blondies brown more slowly and the edges don't get too crisp before the middle is done.
• Parchment Paper - I like using nonstick parchment in my pan to ensure no sticking and for easier cleanup.

Variations

Here are a few variations you could make to this recipe:

• Add Frosting - Instead of the glaze, you could frost the blondies instead! My Buttermilk Frosting or Sour Cream Frosting would both be delicious, especially with a little lemon zest added!
• Change the Citrus - Instead of lemon, use orange or lime!

Storage

Store blondies in an airtight container in the refrigerator for up to five days.

For longer storage, wrap the (unglazed) blondies well, place in an airtight container, and freeze for up to three months. Thaw the blondies in the refrigerator overnight, then add the glaze.

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