Zesty Lemon Blondies

Prep the Oven and Pan

1. Preheat your oven to 175°C. Line a 20x20 cm baking pan with baking paper, leaving some overhang on the sides to easily lift the blondies out later.

Mix the Batter

2. In a large bowl, whisk the melted butter and granulated sugar together until well combined.
3. Whisk in the eggs one at a time, followed by 2 tablespoons of freshly grated lemon zest and 2 tablespoons of fresh lemon juice. Whisk vigorously until the mixture is smooth and slightly pale.
4. Gently fold in the flour and salt using a spatula just until combined and no flour streaks remain. Do not overmix.

Bake

5. Pour the batter into the prepared baking pan and spread it evenly into the corners.
6. Bake for 20 to 22 minutes, or until the edges are lightly golden and a toothpick inserted into the center comes out with a few moist crumbs.
7. Remove from the oven and let the blondies cool completely in the pan. To make them extra fudgy and refreshing for hot weather, you can pop the cooled pan into the fridge for 30 minutes before glazing.

Glaze and Slice

8. In a small bowl, whisk together the powdered sugar and 2 tablespoons of fresh lemon juice until a smooth, thick glaze forms. If it's too thick, add a few more drops of lemon juice; if too runny, add a bit more powdered sugar.
9. Pour the glaze over the cooled blondies and spread it evenly. Let the glaze set for about 15 minutes, then use the baking paper overhang to lift the blondies out. Slice into 16 squares and enjoy chilled.