Strawberry Glazed Meyer Lemon Blondies

Change the way you think about blondies with this citrus-fruity spin utilizing Meyer lemons topped off with fresh strawberry glaze. Great for the winter blues or a summer treat!

Winter may have just started to rear its head but after a long weekend in LA I am craving all the food that comes with warmer weather including citrus and berries. In order to satisfy this craving, I am celebrating National Blondie Day with a Meyer lemon version topped with a fresh strawberry glaze. Meyer lemons actually happen to be seasonally appropriate and I just bought two bags at the grocery store because they were BOGO (prepare yourselves for more Meyer lemon in the future). As you can tell from the picture below, I was a bit impatient and couldn’t wait for the glaze to completely set and instead dug right into the gooey-ness. Who else wants to join me in the denial of winter?

Two years ago: Skillet Lasagna

Three years ago: Chili-Lime Roasted Butternut Salad

STRAWBERRY GLAZED MEYER LEMON BLONDIES

Makes 16 bars

Ingredients:

BLONDIES

1-1/2 cups all-purpose flour

1 tsp baking soda

1 tsp salt

3/4 cups (1-1/2 sticks) unsalted butter, melted

3/4 cup granulated sugar

1/4 cup light brown sugar, lightly packed

1 egg, room temperature

1 Meyer lemon, zested and 1/2 juiced

ICING

2 Tbsp unsalted butter, room temperature

1 cup powdered sugar

1/4 cup pureed strawberries (about 1/2 cup whole)

1 tsp Meyer lemon juice

Pinch salt

Directions:

1. Preheat oven to 350 degrees. Place parchment paper in the bottom of an 8×8-inch baking pan and grease the sides.
2. In a medium bowl, whisk together the flour, baking soda, and salt. Set aside.
3. In a large bowl, beat melted butter and sugars together until creamy, about 3-4 minutes. Mix in eggs, lemon zest, and lemon juice. Add flour mixture until combined.
4. Spread dough out evenly into the prepared pan. Bake for 25-30 minutes or until the top is slightly golden.
5. Remove from oven and let cool for about 15 minutes, then transfer to cooling rack to cool completely.
6. Meanwhile, in a small bowl beat the butter until fluffy. Add the powdered sugar, strawberries, butter, lemon juice, and salt and continue to beat until smooth.
7. Spread over the cooled blondies and let set. Cut into squares and enjoy!

Source: Blondies adapted from my White Chocolate Cranberry Pistachio Cookie Bars, icing from my Strawberry Stuffed Cupcakes.

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