Alex Roberts Lemon Citrus Blondies on parchment paper atop a counter.
Detailed photograph of Alex Roberts Lemon Citrus Blondies stacked.
Ingredients to make Alex Roberts Lemo Citrus Blondies.
Stacked Alex Roberts Lemon Citrus Blondies on a countertop.
Alex Roberts Lemon Citrus Blondies on parchment paper atop a counter with a bottle of pure citrus extract.
Alex Roberts Lemon Citrus Blondies on parchment paper atop a counter.
Slicing Alex Roberts Lemon Citrus Blondies on parchment paper atop a counter.

Chewy Lemon Blondies

Updated on May 13, 2026
4.4 out of 5 stars 21 Reviews
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Recipe by
Alexander Roberts
Contributor
Bake it Easy

While most blondies lean into the rich butterscotch flavor of brown sugar, these take a different route, turning to lemon for a bright and sunny change of pace. They deliver the chewy, pleasantly dense texture of the classic dessert but with a lively citrus twist. Three sources of flavor add a welcome lemony punch: lemon zest; lemon extract (or paste); and Lemon Crumbles, which provide bursts of tartness. The crumbles aren’t strictly necessary, but they’re the secret to taking these blondies from very good to really great. 

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Instructions

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  1. Preheat the oven to 350ºF with a rack in the center. Lightly grease an 8" or 9" square pan and line it with a parchment sling.  

  2. To make the lemon sugar topping: In a small bowl, combine the sugar and zest; use your fingertips to rub the zest into the sugar until fragrant. Set aside. 

  3. To make the blondies: In a large bowl, whisk together the melted butter, sugars, and salt until smooth and shiny; all of the butter should be absorbed. 

  4. Add the egg, egg yolk, lemon extract, and zest and whisk until well combined. 

  5. Add the flour, baking soda, and Lemon Crumbles and stir with a flexible spatula to make a thick batter. 

  6. Transfer the batter to the prepared pan and spread into an even layer with the spatula or your hands. Sprinkle on the lemon sugar topping. 

  7. Bake the lemon blondies for 28 to 32 minutes for an 8" pan, or 24 to 28 minutes for a 9" pan, until the edges are browned and the top is cracking slightly. Remove from the oven and let cool completely in the pan. 

  8. Remove from the pan and cut into 16 squares.  

  9. Storage information: Store leftover lemon blondies in an airtight container at room temperature for several days; freeze for longer storage. 

Tips from our Bakers

  • Baking gluten-free? For this recipe, substitute 2 1/2 cups (300g) King Arthur Gluten-Free Bread Flour for the all-purpose flour and add about 5 minutes to the bake time. Be sure to bake thoroughly; gluten-free baked goods often need a bit more time in the oven. (While Gluten-Free Measure for Measure Flour can be used, Gluten-Free Bread Flour produced a blondie with a result that was closest to the original.) 

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