These Lemon Blondies are what I crave when I want something rich, chewy, and citrusy—but without the overpowering tartness of a lemon bar. There’s something magical about the way buttery, golden blondies pair with fresh lemon zest and juice. They’re tender, just a bit gooey in the middle, with a golden-baked top that sparkles under a dusting of powdered sugar. I’ve made these for bake sales, brunches, and plenty of quiet afternoons where I just needed a bite of sunshine.

What I love most about this recipe is how simple it is to whip up. No fancy tools, no complicated steps. Just the kind of baking that feels therapeutic and rewarding. The end result? A treat that bridges that gap between dessert and snack, sweet and tangy. And I can promise you this: once you try these lemon blondies, they’ll land a permanent spot in your go-to dessert list.

Why You’ll Love These Lemon Blondies

Bright and buttery flavor – The lemon adds zing without overpowering the blondie base.
Perfect texture – Moist and chewy inside with a slightly crisp edge.
No mixer required – Just bowls, a whisk, and a baking pan.
Great for any occasion – From holidays to summer picnics, they’re always a hit.
Freezer-friendly – Make ahead and stash some for a rainy day (or sunny one, honestly).

What Kind of Lemon Should I Use for Lemon Blondies?

Fresh lemons are absolutely the way to go here. I always reach for standard yellow lemons, also known as Eureka or Lisbon lemons. They’re juicy and bright without being overly sour, which works perfectly with the rich, buttery blondie base. You’ll need both the juice and zest, so make sure the lemons are fresh and preferably unwaxed. Meyer lemons can be a fun twist—they’re naturally sweeter and slightly floral—but they’ll give the blondies a milder flavor.

Bottled lemon juice? I’d skip it. It lacks the vibrancy and complexity that real lemons bring. Plus, you’ll miss out on the zest, which carries so much citrus oil and flavor.

Options for Substitutions

Even though this recipe is simple, it can be surprisingly flexible if you’re low on a few things or want to play around:

Butter – You can use plant-based butter for a dairy-free version, just make sure it’s one designed for baking.
All-Purpose Flour – A gluten-free 1:1 baking blend works great here if you need a GF option.
Sugar – Granulated white sugar is best, but you can swap in half brown sugar for a deeper, caramel-like flavor.
Lemon Zest – If you’re out of fresh lemons but have lemon extract, use 1 teaspoon of extract and add 1 more tablespoon of lemon juice to balance.
Eggs – For an egg-free option, use a flax egg (1 tbsp ground flax + 3 tbsp water per egg), though the texture will be slightly denser.

These tweaks can help tailor the blondies to your dietary needs or pantry situation without sacrificing their sunny character.

Ingredients for These Lemon Blondies

Every ingredient in this recipe plays a key role in creating that irresistible, chewy, citrusy bite. Here’s what you’ll need and why:

Unsalted Butter – This adds richness and keeps the blondies moist and tender. Using unsalted butter gives you control over the overall saltiness.
Granulated Sugar – Provides sweetness and contributes to the shiny, slightly crisp top layer.
Eggs – They bind the batter and create that soft, chewy structure blondies are famous for.
Fresh Lemon Zest – This is where the bright, natural lemon flavor comes alive. Zest adds aromatic oils that juice alone can’t deliver.
Fresh Lemon Juice – Adds tang and balances the sweetness. It also enhances the lemony taste without being too sour.
All-Purpose Flour – The base structure for the blondies. It gives them that dense, bar-like bite instead of a cakey texture.
Salt – Just a pinch sharpens all the flavors and keeps things from tasting flat.
Baking Powder – A small amount lifts the blondies slightly without making them fluffy.
Vanilla Extract – It deepens the overall flavor, rounding out the citrus with warm notes.
Powdered Sugar (for dusting) – Totally optional, but it adds a pretty finish and a touch of extra sweetness on top.

Step 1: Preheat and Prepare Your Pan

Start by preheating your oven to 350°F (175°C). Line an 8×8-inch baking pan with parchment paper, leaving some overhang on the sides for easy removal. Lightly grease the parchment to prevent sticking.

Step 2: Melt the Butter

In a medium saucepan or microwave-safe bowl, melt the butter until smooth but not bubbling hot. Let it cool for a couple of minutes so it doesn’t cook the eggs in the next step.

Step 3: Mix in Sugar, Eggs, and Vanilla

Whisk the melted butter with the granulated sugar until glossy and combined. Then add the eggs, one at a time, whisking well after each. Stir in the vanilla extract.

Step 4: Add the Lemon Zest and Juice

Fold in the fresh lemon zest and lemon juice. At this point, your mixture will smell like sunshine—bright and citrusy.

Step 5: Combine the Dry Ingredients

In a separate bowl, whisk together the flour, baking powder, and salt. Slowly add the dry ingredients to the wet mixture, stirring just until no flour streaks remain. Do not overmix.

Step 6: Spread and Smooth the Batter

Pour the batter into your prepared pan and use a spatula to spread it evenly into the corners. Give the pan a gentle tap on the counter to release any trapped air bubbles.

Step 7: Bake

Bake for 25–28 minutes, or until the edges are golden brown and the center is just set. A toothpick inserted in the center should come out with moist crumbs but no wet batter.

Step 8: Cool and Dust

Let the blondies cool completely in the pan. Once cooled, lift them out using the parchment overhang and transfer to a cutting board. Dust with powdered sugar before slicing.

How Long to Cook the Lemon Blondies

Lemon blondies bake beautifully in about 25 to 28 minutes at 350°F (175°C). The edges should look slightly golden, and the center will appear set but still soft to the touch. Don’t wait for the middle to look firm like a cake—it’ll firm up as it cools. Overbaking is the fastest way to lose that chewy, fudgy center, so keep an eye on them during the last few minutes.

Tips for Perfect Lemon Blondies

Use room temperature eggs – They incorporate more easily into the batter and help the texture stay uniform.
Zest before juicing – It’s nearly impossible to zest a lemon after it’s been cut.
Don’t overmix – Stir just until the flour disappears. Overmixing will make the blondies tough.
Use real lemons – The flavor is cleaner, brighter, and way more vibrant than bottled alternatives.
Cool completely before slicing – Blondies set as they cool, so don’t rush this step or they might fall apart.
Line your pan with parchment – It makes removal and cleanup a breeze.

Watch Out for These Mistakes While Cooking

Even simple recipes have their pitfalls—here’s what to avoid to keep your lemon blondies turning out perfectly:

Overbaking – The most common mistake. You want the center just set, not dry. Take them out while still a little soft in the middle.
Using bottled lemon juice – It lacks the punchy brightness of fresh juice and doesn’t include zest, which is key for flavor.
Skipping the parchment – Without it, your blondies can stick or break when removing them from the pan.
Melted butter too hot – If it’s too warm when you add the eggs, you risk curdling the mixture. Let it cool slightly first.
Too much flour – Always measure flour by spooning it into the cup and leveling off. Scooping directly from the bag can pack it in, making the bars dense.

What to Serve With Lemon Blondies?

Fresh Berries

A bowl of raspberries, strawberries, or blueberries pairs beautifully with the citrus and adds color to the plate.

Vanilla Ice Cream

Serve slightly warmed blondies with a scoop of creamy vanilla ice cream for a simple but indulgent dessert.

Whipped Cream

A dollop of lightly sweetened whipped cream gives a soft contrast to the dense chewiness of the blondie.

Iced Tea or Lemonade

Pair these lemony bites with a tall glass of something cool and citrusy for a refreshing combo.

Lemon Curd Drizzle

For extra tang, a spoonful of lemon curd on top takes things up a notch.

Greek Yogurt and Honey

Balance the sweetness with something creamy and lightly tangy—it’s especially great for a brunch-style serving.

White Chocolate Shavings

Sprinkle some white chocolate over the top for a pretty and slightly sweet touch.

Espresso or Strong Coffee

If you’re serving these as an afternoon treat, coffee adds just the right contrast to the brightness of the lemon.

Storage Instructions

Lemon blondies store really well, which makes them a great make-ahead dessert. Once completely cooled, transfer them to an airtight container:

At room temperature – They’ll stay fresh for 3 to 4 days.
In the fridge – You can extend their life to about a week, though they’ll firm up a bit. Let them come to room temp before serving.
Freezer-friendly – Wrap individual bars in plastic wrap, then place in a freezer-safe bag or container. They’ll keep for up to 2 months. Thaw at room temperature or microwave for 10–15 seconds for a warm treat.

Estimated Nutrition

Here’s a rough estimate per serving (based on 16 bars):

Calories: 180
Total Fat: 9g
Saturated Fat: 5g
Unsaturated Fat: 3g
Trans Fat: 0g
Cholesterol: 40mg
Sodium: 60mg
Carbohydrates: 24g
Fiber: 0g
Sugar: 17g
Protein: 2g
Serving Size: 1 blondie (1/16 of the batch)
Diet: Vegetarian

These values can vary slightly depending on your specific ingredients and portion sizes, but this gives a good nutritional snapshot of what you’re biting into.

Frequently Asked Questions

Can I double the recipe for a larger batch?

Yes! Simply double all the ingredients and bake in a 9×13-inch pan. The baking time may increase slightly—start checking around 30–32 minutes.

Can I use lemon extract instead of lemon juice and zest?

You can, but the flavor won’t be as bright or fresh. If using extract, stick to about 1 teaspoon and still include a splash of lemon juice if you can.

Do I need a mixer for this recipe?

Nope! One of the best parts of these blondies is that they come together easily with just a whisk and bowl. No mixer needed.

Can I make these blondies gluten-free?

Yes, just substitute the all-purpose flour with a gluten-free 1:1 baking flour blend. The texture stays pretty close to the original.

How do I know when they’re done baking?

The edges will be lightly golden and the center just set. A toothpick should come out with a few moist crumbs but no raw batter.

Can I add other mix-ins like white chocolate chips?

Definitely! About ½ cup of white chocolate chips or chopped nuts works great. Just don’t overload the batter, or it may affect baking time.

Why are my blondies cakey instead of chewy?

You may have added too much flour or overbaked them. Measure your flour carefully and watch the baking time closely.

Can I make these ahead of time?

Yes! They’re great made a day ahead and often taste even better once the flavors have settled overnight.

Conclusion

Lemon blondies are a sweet spot between soft, buttery bars and the vibrant tang of citrus. They’re effortless to make but taste like something special you’d find in a bakery case. Whether you’re baking for a crowd, prepping for a picnic, or just treating yourself, these blondies bring sunshine to any table. Simple, chewy, and packed with lemon flavor—you’ll want to bake them again and again.