Description
Strawberry Lemon Blondies are pretty in pink strawberry bars with a sweetly tart flavor and a soft melt in your mouth texture!
Ingredients
Scale
- 1 cup unsalted butter, at room temperature
- 3/4 cup sugar
- 1 large egg
- 1/4 cup fresh squeezed lemon juice
- 2 1/4 cups all purpose flour
- 1/2 tsp baking powder
- 1/2 tsp salt
- 1 cup diced fresh strawberries
GLAZE
- 1 cup powdered sugar, sifted, measure out your sugar before sifting.
- 1 Tbsp strawberry puree, you’ll need about 2 large strawberries, instructions below.
- lemon juice about 1 Tbsp, or just enough to thin the glaze to a spreadable consistency
Instructions
Preheat Oven to 350 degrees.
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Cream the butter and sugar until fluffy. Beat in the egg.
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When the egg is fully incorporated, beat in the lemon juice. The lemon juice will probably not completely incorporate at this point, that’s ok.
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Whisk together the flour, baking powder, and salt, and add to the wet ingredients, mixing until no more dry flour is present.
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Gently fold in the diced strawberries. Spread the mixture into your pan and spread out as evenly as possible. The dough is thick, so take your time. I like to use a large offset spatula for this job.
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Bake for 25-30 minutes, just until starting to turn golden around the edges and the center is set. A toothpick inserted in the center will be moist but not wet. Don’t over-bake these, or they will dry out. Let cool on a rack.
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Trim the strawberries for the glaze and puree in a small food processor. Strain the puree through a small strainer to get 1 Tbsp of puree. Whisk together the sugar, puree, and lemon juice until no lumps remain. If your glaze is too thin, add a touch more sugar. If it’s too thick, add more lemon juice.
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Spread the glaze over the cooled blondies. Let the glaze set before slicing.
Notes
You can make these in a 9×9 square pan, however to make the individual tarts I use a jumbo muffin pan, this recipe will make 6 of these. See link for the pan I use!