Lemon white chocolate blondies

Lemon white chocolate blondies

The perfect summer dessert should be easy to make, bright, fruity, and complement the rich flavors of the season. For me, that’s a citrus-inspired dessert that uses lemon. When I was younger, I didn’t venture into trying lemon desserts, I think my tastebuds weren’t that sophisticated back then. And my mom’s idea of desserts was mostly fruit. However, when I was older, in my mid-twenties, I was introduced to the wonders of tangy lemon desserts during a long trip I took to Italy’s Amalfi Coast. 

The sun-soaked region is absolutely stunning, and to this day, my memory can still recall the smell of the lemon trees as I walked down to the local market or headed to dinner late at night. The region is studded with shapely lemon trees that drape over most streets, shading pedestrians as they walk underneath the bright green leaves and perfectly round, yellow fruits that look like ornaments from afar. 

While staying on the long coastline of southern Italy, I was treated nightly to delicious lemon desserts from lemon ricotta cake to lemon delight. These lemon white chocolate blondies I feature in this recipe remind me of my time in Italy, especially when I eat them on a warm summer day.  

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Lemony blondies with white chocolate

What are the benefits of eating lemons?

Lemons are rich in vitamin C, which is an essential nutrient that helps the body fight off infection, boost immunity, and protect against cell damage. One lemon provides about 25% of the daily recommended vitamin C needs. 

Additionally, lemons are a good source of hydration. They are about 90% water, so they can help you stay hydrated on hot days, just make sure to dilute lemon juice with some water to cut back on the acidity. They also contain electrolytes, which help the body regulate fluid balance, which means a little lemon juice, water, salt, and sugar can make the perfect Gatorade replacement – but that’s for another recipe blog post.

Lemons are also a natural detoxifier. Drinking lemon water or eating lemon slices can help to improve digestion and boost metabolism. Overall, lemons are a healthy and versatile fruit that can provide a number of benefits during the summer. They are a great way to stay hydrated, boost your immune system, and improve your overall health, plus they taste delicious.

How to make lemon flavor strong in baked goods?

These lemon blondies are lemony, and I think they are the perfect balance of sweet and tart. In order to achieve that bright lemon flavor in your baked goods, you will need to use more than lemon juice in this recipe. I also call for a lot of lemon zest, which holds the natural oils, intense aroma, and deep flavors of the lemon. I think the lemon flavor in this recipe is not too overpowering, but here are other ways to enhance your baked goods with extra lemony flavor if you want to add more intensity. 

  • Use more lemon zest. The zest is the outermost layer of the lemon peel, and it contains the most concentrated lemon flavor. You can use a zester or a Microplane grater to zest the lemon. A good rule of thumb is to use twice as much zest as juice.
  • Add lemon extract. Lemon extract is a concentrated flavor that can add a lot of lemony goodness to your baked goods. You can usually find lemon extract at most grocery stores. Start with 1/2 teaspoon and add more to taste.
  • Use lemon juice powder. Lemon juice powder is a dehydrated form of lemon juice that is very concentrated. It can be added to baked goods in place of fresh lemon juice. To use lemon juice powder, simply mix 1 teaspoon of powder with 2 tablespoons of water.
  • Drizzle with lemon syrup. Once your baked goods are out of the oven, you can drizzle them with a simple syrup made with equal parts lemon juice and sugar. This will add a nice layer of lemon flavor to the top of your baked goods.
  • Use lemon in the frosting. If you're making a cake or cupcakes, you can use lemon in the frosting to make it even more lemony. You can use lemon juice, zest, or extract in the frosting.

Recipe: Lemon white chocolate summer blondies 

Icing on top of lemon white chocolate bars

Yield: 16 blondies

Active cooking time: 20 minutes | Baking time: 25 minutes | Total cook time: 45 minutes 

Blondie ingredients

½ cup, which is 1 stick, of salted butter (if using unsalted butter, make sure to add ¼ teaspoon of salt to the recipe)

1 cup granulated sugar

1 cup all-purpose flour sifted

½ teaspoon of baking soda 

2 eggs at room temperature

2 tablespoon lemon zest

2 tablespoon lemon juice

1 teaspoon vanilla extract

¼ cup of white chocolate chips (you can add ½ cup if you want more) 

Optional: 1 teaspoon lemon extract (if you want extra lemon flavor) 

Optional: 2 small drops of yellow food coloring or a pinch of turmeric for color 

Icing ingredients 

¼ cup powdered sugar

1 tablespoon of lemon juice

¼ teaspoon lemon zest 

Optional: 1 tablespoon of water if the icing needs to be thinned out 

Baking tips: 

Oven temperature: 350 degrees Fahrenheit

Baking time: 20 to 25 minutes (depends on strength of oven)

Cooking instructions

  1. Preheat oven to 350 degrees Fahrenheit.
  2. Set out your butter and eggs so that they reach room temperature.
  3. Crack 2 room temperature eggs into a separate bowl. 
  4. Zest 1 whole lemon into a small bowl. Make sure to avoid scrapping the white part into your zest because they will cause the flavor to become bitter.
  5. In a separate container, juice the zested large lemon. This lemon juice will be used for both the blondies and the icing.
  6. Using a hand mixer, stand mixer, or whisk, cream the butter in a large bowl.
  7. While creaming the butter, add a cup of white sugar to the butter. 
  8. Once the butter and sugar are nice and fluffy, add the eggs to the mixture 1 at a time, blending them together with your whisk or stand mixer. 
  9. Mix the lemon juice, zest, and vanilla into the butter. Blend for only a few seconds. The lemon juice might look like it curdled the butter, but it’s fine, continue the baking process. 
  10. Once all the wet ingredients are combined, set aside. 
  11. Add baking powder to all-purpose flour and sift everything into the wet ingredients. 
  12. Mix lightly, don’t over-mix because the batter will become cakey or dense later since too much mixing causes the over production of gluten and we don't want that to happen.
  13. Stir in the white chocolate morsels to the batter and set aside. 
  14. You can either refrigerate the batter for 30 minutes to let the flavors merry, or you start the baking process. 
  15. Line a square (8 x 8 inches) baking pan with parchment paper and optionally you can also spray the paper too to avoid sticking.
  16. Add batter to the pan and smooth it out so that it covers the pan and reaches the edges. It may look like there isn’t enough batter, but these blondies will rise, trust the process! 
  17. Put your blondies in the oven, top rack, for 20 to 26 minutes, depending on the strength of your oven. 
  18. While the blondies bake, let’s make the icing. 
  19. Slowly add the lemon juice to your powdered icing, and stir to see if you need more liquid. If it is very thick, add in a little water gradually until it becomes loose but not runny. Then mix in the lemon zest. 
  20. Once the blondies are fully baked, a toothpick should come out clean if you poke the blondies in the center, remove them from the oven and let the blondies cool. 
  21. Once cooled completely, cut the blondies into squares. 
  22. Then drizzle the icing over the blondies and smooth over. 
  23. Let the icing set so that it has a firm shell before serving. 
  24. These blondies are good for up to 3 days in the refrigerator or can be frozen for up to 3 months. 
Lemon blondie square

 

Let me know if you tried this recipe. 

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