Imagine if lemon bars and sugar cookies had a love child. That's this. I used meyer lemons because that's what I had on hand. Go with regular lemons if that's your thing.

Lemon Blondies



3/4 cup white chocolate chips

1/2 cup (1 stick) unsalted butter

2 eggs

3/4 cup granulated sugar

1/4 cup lemon juice

zest of one lemon*

1 3/4 cup all purpose flour

pinch of salt


about 1/3 cup lemon juice

about 2 cups confectioners' sugar

*Since I used meyer, I zested a full lemon. Regular lemons are considerably more sour, so you may one to scale it back a bit.


  1. Preheat oven to 350 degrees. Line an 8-inch square pan with aluminum foil, then lightly coat with nonstick spray. Set aside.
  2. Add the white chocolate chips and butter to a large microwave safe bowl. Heat in 30 second bursts, stirring after each, until completely smooth. Be careful not to overheat - white chocolate tends to seize up easily. Allow to cool for a few minutes.
  3. Add the eggs, sugar, lemon juice, and lemon zest, whisking until combined.
  4. Gently fold in the flour and salt, just until no flour streaks remain. Spread evenly into prepared pan, gently smoothing the top.
  5. Bake for 25-28 minutes, or until edges are just beginning to brown and a tester inserted into the center comes out with just a few moist crumbs.
  6. Make the glaze. In a medium bowl, combine confectioners' sugar with lemon juice, whisking as you add. You may not need all of the confectioners' sugar - I used probably 1 3/4 cups. The glaze should be opaque, but just thin enough to pour. Pour glaze over bars, smoothing the top.
  7. Allow to cool completely, letting the glaze set for at least a few hours before slicing.

Recipe adapted from Averie Cooks