Blondies with Lemon Glaze

Recently our lovely neighbour - who puts up with allot from my kids - think rugby balls, fundraisers, screaming kids and the list goes on - gifted us some lemons!

My first bake was a lovely lemon and poppy seed load with a light icing sugar and lemon glaze - the kind thats almost see through but makes the loaf taste amazing!

The second bake I went for my Fudgy Blondie Mix - I had to use one of my mixes!

This one is definately for you if you love a good blondie but fancy something a little bright and zingy, these Lemon Blondies are about to become your new favourite bake. Made with my Fudgy Blondie Mix, they come together in minutes — and the lemon glaze on top takes them from everyday to absolutely irresistible.

They're chewy, buttery, and packed with lemon flavour. Perfect for afternoon tea, lunchboxes, or gifting to someone who deserves a treat - like your lovely neighbour who puts up with alot!

What You'll Need

For the Blondies

• 1 packet Flour and Dough Fudgy Blondie Mix
• 117g butter, melted
• 2 eggs
  

For the Lemon Glaze (optional add-on)

• 2 cup icing sugar, sifted
• I used 2 lemons - it should be about 4 tablespoons ( you don't want this one runny - almost peanut butter like)

Method

Step 1 — Make the Blondies

1. Preheat your oven to 170°C fan bake (190°C conventional). Grease and line a 20cm square baking tin.
2. Melt the butter and allow to cool slightly.
3. Whisk the eggs into the melted butter.
4. Add the Fudgy Blondie Mix and stir until just combined — don't overmix.
5. Pour into the prepared tin and spread evenly.
6. Bake for 28–30 minutes, until the edges are set and the centre has a slight wobble. They'll firm up as they cool.
7. Allow to cool completely in the tin before glazing. I couldn't wait and popped mine into the fridge and then the freezer - patience wasn't on my side here!

Step 2 — Make the Lemon Glaze

1. Sift the icing sugar into a bowl.
2. Add lemon juice one tablespoon at a time, stirring until you reach a thick but pourable consistency.
3. Pour over the cooled blondies and spread to the edges.
4. Allow the glaze to set for 15–20 minutes before slicing. Agai mine went into the fridge and even then we didn;t wait long enough before cutting!

Tips

• Don't overbake — blondies should be slightly underdone in the centre when you pull them out. They continue to cook as they cool.
• Cool completely before glazing — if the blondies are still warm, the glaze will run off and won't set properly.
• Make it extra lemony — add the zest of a second lemon to the glaze for an even bigger citrus hit or add some zest into the blondie batter. 
• Storage — store in an airtight container at room temperature for up to 4 days, or freeze unglazed blondies for up to 3 months.

Ready to Bake?

Grab your Fudgy Blondie Mix and get baking. These lemon blondies are the kind of recipe you'll come back to again and again.