Easter Recipe | Lemon Blondies

Nothing says Easter to me more than Lemon flavours in cooking.

The shops are filled with limited edition lemon flavour cakes from French Fancies to Viennese whirls all filled with Lemony goodness.

I love citrus flavours so this is my favourite time of year.

So of course I had to get baking my own Lemony treats!

My kids love Brownies, so I thought I'd try and make the white version with a lemon flavour.

Except, this version has no white chocolate.

Which is kinda a good thing for me as I don't really like chocolate.

I know, I'm weird right?

I just find it all a bit too sickly.

Plus, we can kinda have enough of all the chocolate at this time of year.

But don't worry, that doesn't mean it doesn't have the same great texture and creamy fudgey-ness as the Brownies and Blondies we all know and love.

This recipe is super simple and really budget friendly as it has minimal ingredients. I only had to buy the lemons to make this, all of the rest I already had in. 

Give it a try for yourself and let me know how you get on....



For the blondies:
125g plain flour
200g granulated sugar
1/2 tsp salt
150g softened, unsalted butter
2 large eggs
1 large egg white
Zest of 1 large lemon
40ml lemon juice (can use bottled or 2 x freshly squeezed lemons)

For the icing glaze:
94g sifted icing sugar
20ml lemon juice (can use bottled or 1 x freshly squeezed lemon)
Zest of 1 large lemon

  1. Grease and line a 9x9 inch tin with greaseproof paper, making sure there is a slight overhang to use as handles to remove the blondie once cooked.
  2. In a large bowl mix together 125g plain flour, 200g granulated sugar and 1/2 tsp salt.
  3. Add in 150g softened butter and mix until combined. If using a stand or hand mixer, use the lowest setting, NOT high.
  4. In a separate small bowl whisk together the 2 large eggs, 1 egg white, lemon zest and 40ml of lemon juice.
  5. Pour the egg mixture into the dry mixture and hand stir into a smooth batter, being careful not to aerate the mixture too much which will make the blondie go crumbly.
  6. Pour the batter into your prepared tin and bake for 25 minutes, until golden brown around the edges and firm to the touch in the middle. Do no overbake or it will end up dry!
  7. Once cooked, transfer the tin to a wire rack to cool. Allow at least one hour before removing from the tin and then allow to cool completely.
  8. To prepare the icing - In a bowl whisk together 94g sifted icing sugar, 20ml lemon juice and lemon zest until smooth and creamy. (If you make this in advance, make sure you cover with cling film until you are ready to use to prevent it from drying up)
  9. Pour over the cooled blondie and spread evenly.
  10. Allow the glaze to dry before cutting into 9 large slices or 16 small slices. Make sure to use a sharp knife for a clean edge. (Warming the knife slightly before helps too!)

Store in an airtight container at room temperature or in the fridge and eat within one week. Alternatively you can freeze them for up to 6 months.


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