Lemon Blondies with a Shortbread Crust
These Fudgy and zesty Lemon Blondies are made with a shortbread crust, and filled with tangy flavors. They're made with a layer of buttery shortbread crust and are filled with lemon zest and white chocolate.
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 (114 g) unsalted butter, 1 cup (120 g) all purpose flour, ¼ cup (30 g) powdered sugar, ¼ tsp 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 (114 g) unsalted butter, ¾ cup (150 g) 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 (150 g) 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 (120 g) all purpose flour, ¼ tsp 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
Nutrition
Calories: 243kcalCarbohydrates: 27gProtein: 3gFat: 14gSaturated Fat: 9gPolyunsaturated Fat: 1gMonounsaturated Fat: 4gTrans Fat: 0.5gCholesterol: 52mgSodium: 88mgPotassium: 46mgFiber: 0.4gSugar: 15gVitamin A: 386IUVitamin C: 0.03mgCalcium: 21mgIron: 1mg
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