SAY 'HELLO' TO HAPPY KIDDOS: LEMON BAR BLONDIES
Remember those sunny days spent devouring tangy lemon bars, their crunchy crusts giving way to a sweet, citrusy filling? Now imagine all that deliciousness wrapped up in the chewy, comforting embrace of a blondie. Yes, friends, we’re talking about Lemon Bar Blondies, and they’re about to rock your kiddos’ world (and yours too!).
Forget store-bought treats with questionable ingredients. These blondies are homemade magic, bursting with fresh lemon flavor, salty pretzel crunch and the satisfying richness of white chocolate chips. They’re the perfect after-school snack, weekend baking project, or delightful addition to any picnic basket.
Why Kids (and Adults!) Will Love Them:
They are the best of both worlds, getting the tangy goodness of lemon bars and the gooey, chocolatey comfort of blondies in one bite. Double win!
It’s 100% kid-friendly fun, simple to make with easily customizable ingredients, and is perfect for little hands to help in the kitchen.
They are perfectly portable, cut them into squares and pack them in lunchboxes or for on-the-go snacking. They’re sure to disappear quickly!
So there you have it! Let these Lemon Bar Blondies bring a little extra sweetness and citrusy joy to your family’s day. And remember, the best part is sharing the fun of making them together!
Lemon Bar Blondies
Equipment
- Standing mixer
- 8x8 in. pan
- Parchment Paper
- Mesh Sieve (for dusting powdered sugar)
Ingredients
For the Blondie Crust:
- 1/2 cup unsalted butter softened
- 3/4 cup packed light brown sugar
- 1/4 cup granulated sugar
- 1 large egg
- 1 teaspoon vanilla extract
- 1 cup all-purpose flour
- 1/2 teaspoon baking powder
- 1/4 teaspoon salt
- 1 cup white chocolate chips
- 1 cup broken pretzels
For the Lemon Filling:
- 1/2 cup granulated sugar
- 2 tablespoons cornstarch
- 1/4 teaspoon salt
- 1/4 cup freshly squeezed lemon juice
- 2 large eggs
- 2 tablespoons unsalted butter softened
- 1/2 teaspoon lemon zest or dried lemon peel seasoning
Instructions
- Preheat the oven to 350°F (175°C). Line an 8x8 inch baking pan with parchment paper.
- Make the Blondie Crust: Cream together the softened butter and sugars until light and fluffy. Beat in the egg and vanilla extract.
- In a separate bowl, whisk together the flour, baking powder, and salt. Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Fold in the white chocolate chips.
- Press the blondie batter evenly into the prepared pan. Bake for 15-20 minutes, or until a toothpick inserted into the center comes out clean.
- While the blondie crust cools, make the Lemon Filling: In a medium saucepan (off the heat), whisk together the sugar, cornstarch, and salt. Gradually whisk in the lemon juice and eggs until smooth.
- Once smooth, cook over medium heat, stirring constantly, until the mixture thickens and bubbles. Reduce heat to low and simmer for 1 minute. Remove from heat and stir in the butter and lemon zest until melted and combined.
- Pour the hot lemon filling over the cooled blondie crust. Refrigerate for at least 2 hours, or until the filling is set.
- Cut into squares and enjoy!
Notes
- If your lemon mixture gets clumpy, strain it straight onto the blondies prior to spreading.
- For a more intense lemon flavor, add a little extra lemon zest or lemon extract to the lemon layer on top.
- To make mini blondies, use a mini muffin pan and bake for 10-12 minutes.
- Get creative! Top your blondies with a sprinkle of powdered sugar, fresh berries, or whipped cream.
