These fudgy and zesty Shortbread Lemon Blondies (Lemon Brownies) are filled with tangy flavors. They're made with a layer of buttery shortbread crust and are filled with lemon zest and white chocolate.
A cross between a lemon bar and a brownie, these Lemon Blondies have it all: buttery crust, zesty lemon flavor, and a fudgy texture. Since they contain white chocolate, they can also be classified as Lemon Brownies. Whatever you want to call them, though, they're a must make!
They whip up in no time, and there's no chill time involved, so you can eat them as soon as they're done cooling out of the oven. Perfect summer treat, or any other time of the year!
If you're a fan of fruit in your blondies, try my Blueberry Blondies, Apple Blondies, or Pumpkin Blondies.
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"Please everyone make these, they are absolutely incredible. I've taken them to work, I've taken them to a mum and baby group. Every single time people love these."
- Sorcha.
♥ Why You'll Love This Recipe
Zesty flavors - These blondies are filled with tangy, lemony flavors, like my Lemon Butter Cake!
Shortbread crust - These blondies have a delicious shortbread crust that is so good and buttery!
Fudgy - The texture is very much brownie-like, and have a fudgy center, thanks to the white chocolate.
Glaze - If you opt to add a glaze, it truly enhances the flavors! You could make it with two simple ingredients: powdered sugar and lemon juice, like the glaze for my Lemon Bundt Cake.
📝 Ingredient Notes
A full list of ingredients, quantities, and instructions are located in the recipe card at the end of the post.
Shortbread Crust
- Butter: I use unsalted butter in the crust.
- Flour: All purpose flour is used and is best to stick with that. Make sure to measure using a scale.
- Sugar: Powdered sugar is used for the crust.
- Salt: Balances out flavors.
- Lemon: Adding a little tang to the crust.
Lemon Blondies
- Lemon: I love using lemon zest in my lemon desserts.
- Eggs: 2 large eggs, room temperature.
- White Chocolate: I use chocolate chips, but you can use chocolate bars. Make sure to chop them before microwaving them.
See recipe card for quantities.
🍴Special Equipment
Kitchen Scale: It's so important to use a kitchen scale for accurate results.
Baking Pan: My favorite 8 inch Square USA pan is from USA pan. It has straight edges, bakes evenly, and never fails. I highly recommend purchasing a good quality baking pan for your cakes.
Mixing bowls: I love using glass Mixing Bowls when making batters and doughs.
Mixer: You can use a stand mixer or a handheld mixer to beat the batter.
⇄ Substitutions
Lemon Glaze: I've tried these both with powdered sugar and lemon glaze and both are delicious. Depends on what you like. If you want even more of a tang, I suggest adding a lemon glaze, which is just powdered sugar and lemon juice until you get a glaze, thick runny consistency. Pour it oven the blondies and enjoy.
✨ Variations
Omit crust - You could leave out the crust and just make the blondies and they'll be delicious!
Graham cracker crust - switch it up and use a graham cracker crust instead.
Orange - Use orange zest in place of lemon.
Extract - You can add a little lemon extract or emulsion for added lemon flavor.
𓎩 Step-by-Step Instructions
A few instruction photos to help you nail this recipe every time.
Step 1
In a medium bowl, combine softened butter, flour, powdered sugar, salt, and lemon zest, and beat using a handheld mixer until the mixture is crumbly (see photo in post).
Step 2
Pour the crumbly crust into the prepared pan and press down using an offset spatula or your fingers until you have a smooth base.
💡 Hint: You could use a small measuring cup to get a flat surface on the shortbread crust.
Step 3
Bake for 15-20 minutes until the edges are golden brown. Remove from the oven and set aside.
Step 4
While the crust bakes, add butter and white chocolate chips into a microwave safe bowl and microwave in 30 second increments, making sure to stir between each increment, until both white chocolate and butter are melted mixed together. Set aside to cool.
In a medium bowl, add granulated sugar and lemon zest and using your fingers, rub them together. This helps bring out the oils in the zest, which yields more flavor.
Add the eggs and beat with a handheld mixer for 2 minutes until the eggs and sugar are combined and the color is visibly lighter.
Step 5
Pour in the white chocolate and beat for 30-45 seconds until combined.
Step 6
Fold in the flour and salt until just incorporated.
🎩Trick: Use a light colored metal baking pan. This will allow the blondies to bake evenly.
Step 7
Pour the batter into the prepared pan (with the crust) and smooth it out. Bake for 20-25 minutes. The blondies will have puffed up and the edges will have a deep color. Remove from the oven and let cool completely.
💬 FAQ
To achieve fudgy blondies, don't over bake and don't add any leavening agents.
Yes, you can double the ingredients and use a 9x13 baking pan. The baking time will be longer, so keep an eye on it.
Typically, blondies use brown sugar, vanilla, and butter for the chewy and fudgy texture, without the chocolate, whereas brownies use chocolate and cocoa powder. These Lemon Blondies can probably be classified as lemon brownies as well.
💡Pro Tips
Measure Flour Correctly - As always, with any recipe, use a kitchen scale, as it is the best form of measuring your ingredients. If you don't have a kitchen scale, fluff your flour, scoop flour with a spoon into a measuring cup and level off.
Room Temperature Ingredients: Make sure to use room temperature ingredients where called for.
Infuse the sugar with zest: To achieve a cake bursting with lemon, infuse the sugar with the zest by rubbing the zest and sugar together with your fingers to release the oils in the zest. This creates an even better flavored cake.
Don't Over bake: Start checking the blondies at 20 minutes to ensure you don’t over bake. You want to make sure you end up with fudgy centers!
High quality chocolate: I like using Ghirardelli, Lindt, or Guittard because I know they all taste wonderful in recipes. Here’s more info on baking with the right chocolate.
❄ Storage
Store these Lemon Blondies in an airtight container at room temperature for 3 days.
📖 Recipe Card
Lemon Blondies with a Shortbread Crust
Ingredients
Shortbread Crust
- ½ cup (114 g) unsalted butter room temperature
- 1 cup (120 g) all purpose flour
- ¼ cup (30 g) powdered sugar
- ¼ teaspoon salt
- zest of half a lemon
Lemon Blondies
- ½ cup (114 g) unsalted butter
- ¾ cup (150 g) white chocolate chips or bars
- ¾ cup (150 g) granulated sugar
- zest of 2 large lemons
- 2 large eggs
- 1 cup (120 g) all purpose flour
- ¼ teaspoon salt
Topping
- powdered sugar
Lemon Glaze (optional)
- powdered sugar
- Lemon juice
Instructions
Shortbread crust
- Preheat the oven to 350℉ and line an 8x8 baking pan with parchment paper.
- In a medium bowl, combine softened butter, flour, powdered sugar, salt, and lemon zest, and beat using a handheld mixer until the mixture is crumbly (see photo in post).½ cup unsalted butter, 1 cup all purpose flour, ¼ cup powdered sugar, ¼ teaspoon salt, zest of half a lemon
- Pour the crumbly crust into the prepared pan and press down using an offset spatula or your fingers until you have a smooth base.
- Bake for 15-20 minutes until the edges are golden brown. Remove from the oven and set aside.
Lemon Blondies
- While the crust bakes, add butter and white chocolate chips into a microwave safe bowl and microwave in 30 second increments, making sure to stir between each increment, until both white chocolate and butter are melted mixed together. Set aside to cool.½ cup unsalted butter, ¾ cup white chocolate
- In a medium bowl, add granulated sugar and lemon zest and using your fingers, rub them together. This helps bring out the oils in the zest, which yields more flavor.¾ cup granulated sugar, zest of 2 large lemons
- Add the eggs and beat with a handheld mixer for 2 minutes until the eggs and sugar are combined and the color is visibly lighter. Pour in the white chocolate and beat for 30-45 seconds until combined.2 large eggs
- Fold in the flour and salt until just incorporated.1 cup all purpose flour, ¼ teaspoon salt
- Pour the batter into the prepared pan (with the crust) and smooth it out. Bake for 20-25 minutes. The blondies will have puffed up and the edges will have a deep color. Remove from the oven and let cool completely.
- Sprinkle powdered sugar and enjoy.powdered sugar
Lemon Glaze (optional)
- If you would like a zestier, lemony flavor, add a lemon glaze instead of the powdered sugar. Add powdered sugar to a bowl, then pour lemon juice and mix until you reach the desired consistency. You're looking for a pourable, thick glaze. Pour it over the shortbread lemon blondies and spread and enjoy.powdered sugar, Lemon juice
Sorcha says
So surprised there aren't any comments yet!
Please everyone make these, they are absolutely incredible. I've taken them to work, I've taken them to a mum and baby group. Every single time people love these.
Hakima says
Thank you so much for the review, Sorcha! I'm so glad you loved them, and shared with the people you love! 🙂