Meyer Lemon Blondie

I had some leftover Meyer lemons and was trying to figure out what to do with them hence this recipe….I didn’t want a heavy cake and thought why not a blondie. I forgot to add some baking powder/soda and was scared that it would be dense but it came out simply beautiful. Looked more like a lemon tart .This would be great with a cup of coffee, maybe accompanied with fresh raspberries, mint and some light whipped cream. I only had mint on hand but love the simplicity it adds. This is a keeper.

Meyer Lemon Blondie


3/4 cup all purpose flour

3/4 cup sugar

1/4 tsp salt

1 stick butter, softened

2 large eggs

2 large lemons—for zest and juice

For glaze:

1 cup confectioners sugar

2 tsp lemon zest

4 tsp lemon juice

Garnish- fresh raspberries, mint leaves-optional


Preheat oven to 350
Combine sugar, butter, salt. Add the zest of one lemon and the juice of one lemon. Add eggs and combine. Add flour and fold til well incorporated.Put into round or square 8×8 greased baking dish and bake for 20-25 mts. Make sure it does not get too brown and just set.

Allow to cool. Make glaze…combine all ingredients for glaze and when blondie is totally cool, spread glaze and let harden. Garnish as desired.

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