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Lemon "Blondies" with Graham Cracker Crust

A luscious lemon dessert perfect for spring!

Brightening up your week with these over the top, phenomenal Lemon Blondies.

With the soft, chewy satisfaction that you get from a brownie, only instead of chocolate, we use lemons, for a bright and refreshing twist. Baked on top of a warm, buttery graham cracker crust to a gooey, fudgy perfection. As if that wasn’t enough, we finish with a sweet and tart lemon glaze, making for that perfect compliment to these decadent Lemon “Blondies.”


Graham Cracker Crust

  • 10 full sheets of graham crackers, crushed into fine crumbs

  • 5 Tablespoons unsalted butter, melted

  • 1/4 cup granulated sugar

Lemon Blondies

  • 2 large eggs

  • 3 tablespoons fresh lemon juice

  • 1 tablespoon lemon zest

  • 4 drops yellow food coloring - optional

  • ¾ cup all-purpose flour

  • ¾ cup granulated sugar

  • ½ cup unsalted butter (room temperature)

  • ½ teaspoon salt

  • 1 teaspoon vanilla extract

  • ½ teaspoon almond extract

Lemon Glaze

  • 2 tablespoons lemon juice

  • 1 1/4 cup powdered sugar

  • 1 tablespoon lemon zest


1) Preheat oven to 350

2) Make graham cracker crust by combining your crushed graham cracker crumbs with the melted butter and sugar. (I like to toss my graham cracker sheets into the food processor and pulse until I have light crumbs. You can also place in a ziplock back and crush!)

Gently press into an parchment lined 8x8 pan. Be sure to not over press, this will cause crust to become too hard. Set aside.

3) Whisk lemon juice, lemon zest, vanilla, almond extract and food coloring (if using) and eggs together and set aside.

4) In stand mixer or with hand mixer, mix flour, sugar, butter, salt and both extracts together until it combines into lights crumbs, almost like sand.

5) Pour wet ingredients into dry and mix until light and "fluffy" looking.

6) Pour blondie batter on top of prepared crust and smooth until you have an even layer.

7) **Bake for 15 mins and remove from oven. Stealing Alton Browns Brownie 2.0 trick here! Blondies are not done at this point, but remove from the oven and let cool for 15 minutes.**

7.1) Return blondies to oven for an additional 15 to 20 mins until a toothpick comes out with a light crumb or basically clean.

8) Let cool!

9) Make glaze by combing all ingredients. You may want to add a bit more powdered sugar or lemon juice until you reach a consistency that is perfect for your liking!

10) When blondies are cool, remove from pan, cut and top with glaze, or vise versa! Let glaze harden just a bit before enjoying! I know, its so hard to wait, but trust me, it will all be worth it!

**This tip from Alton Brown sounds strange but it creates a more fudgy like texture, one that resembles a brownie! This of course is optional and you can bake for 20 to 30 mins straight through and you will get more of denser cake like bar!

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