This easy lemon blondies recipe is rich, chewy and that perfect combination of sweet and tart. These chewy lemon blondies are topped with a lemon whipped cream frosting that makes them irresistible.
Course:
Dessert
Cuisine:
American
Keyword:
Lemon Blondies
Servings: 9 bars
Author: Michelle
Lemon Blondies
-
3/4
cup
butter, softened
-
1
cup
granulated sugar
-
1/2
cup
brown sugar
-
2
eggs
-
2
cups
all purpose flour
-
1
tsp
baking powder
-
1/2
tsp
salt
-
1
tsp
vanilla extract
-
3
Tbsp
lemon zest
-
3
Tbsp
lemon juice, fresh
Lemon Whipped Cream Frosting
-
1 1/2
cups
heavy whipping cream
-
1
Tbsp
lemon zest
-
1
Tbsp
instant pudding (vanilla or white chocolate)
-
1
Tbsp
lemon juice
-
1/2
cup
powdered sugar
Lemon Blondies
-
Preheat oven to 350 degrees and line an 8x8 or 9x9 square baking pan with non-stick foil (this way you can lift the blondies right out of the pan and cut them). Set aside.
-
Cream butter until light and fluffy, about 1 minute or so. Add in granulated and brown sugar and beat until light and fluffy.
-
Add in eggs, one at a time, beating until well after each addition.
-
Add in flour, baking powder and salt; mix until well combined.
-
Mix in vanilla extract, lemon zest and lemon juice.
-
Spread batter (batter will be thick) evenly in prepared baking pan and bake for 25-26 minutes, or until blondies are lightly golden brown and no longer wet in the center.
-
Allow to cool.
Lemon Whipped Cream Frosting
-
With a standing mixer or hand mixer, whip heavy whipping cream and instant pudding (vanilla or white chocolate) until soft peaks begin to form.
-
Add in lemon zest, lemon juice and powdered sugar. Whip until stiffer peaks form and it has reached the consistency of whipped cream.
-
Spread over cooled blondies.
-
Serve immediately and store leftovers in the fridge.
-
Enjoy!