Meyer Lemon Glazed Blondies

Sara Coleman

These soft, chewy blondies are bursting with bright, floral Meyer lemon flavor, topped with a zesty glaze for an irresistible sweet-tart treat. They're the perfect easy dessert that feels elegant and special.

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Prep Time 20

Cook Time 30

Total Time 50

Servings 9 servings

Calories 280 kcal

Ingredients

0.5 cup unsalted butter, melted and slightly cooled plus extra for greasing pan
1 cup light brown sugar, packed
1 large egg at room temperature
2 tbsp fresh Meyer lemon zest from about 2-3 lemons
2 tbsp fresh Meyer lemon juice
1 tsp pure vanilla extract
1 cup all-purpose flour
0.25 tsp salt
0.25 tsp baking powder
1 cup powdered sugar sifted
1.5 tbsp fresh Meyer lemon juice for glaze
1 tsp fresh Meyer lemon zest for garnish (optional)

Notes

Storage: Store blondies in an airtight container at room temperature for up to 3 days. For longer storage, freeze unglazed blondies wrapped tightly for up to 2 months; thaw and glaze before serving. Make-Ahead: The blondie base can be baked 1 day ahead, cooled, wrapped tightly, and glazed the day of serving. Substitutions: Regular lemons can be used, but the flavor will be more tart and less floral. For a dairy-free version, use a plant-based butter alternative. Serving Suggestion: Serve with fresh berries or a dollop of whipped cream.