The ones Blonde Lemon truffles are wonderfully tangy, sweet, and wet dessert bars. they have a dense texture like a fudgy brownie, and are crowned with a creamy lemon icing for the final lemon dessert.
It’s not quite Spring, but I’m looking ahead to it through baking citrus cakes! I shared these Blonde Orange truffles decrease back in 2013 and they had been so pinnacle! i found out, “I ought to make a lemon version of these!” And right here they’re!
- 1 cup (2 sticks) unsalted butter, softened
- 1 1/2 cups granulated sugar
- 3 large eggs
- 1 tsp lemon zest
- 2-3 Tbsp freshly squeezed lemon juice
- 1 tsp salt
- 1 cup all-purpose flour (stir, spoon, & level)
Lemon Cream Cheese Icing:
- 8 oz (1 bar) cream cheese, softened
- 4 Tbsp unsalted butter, softened
- 2 tsp lemon zest
- 1-2 Tbsp freshly squeezed lemon juice
- 2 cups powdered sugar
- Preheat oven to 350 degrees Fahrenheit. Grease a 13×9-inch baking dish with cooking spray. Set aside.
- For the Brownies: Cream the butter and sugar. Add the eggs and mix well. Add the lemon zest and juice. Mix until incorporated and scrape bowl.
- Combine the salt and flour. Add dry ingredients to the wet ingredients and mix until just combined.
- Spread batter into the prepared 13×9-inch pan. Bake at 350 degrees Fahrenheit for 25-30 minutes, until a toothpick comes out clean from the center. The top and edges will be lightly browned.
- For the Icing: In a large bowl with an electric hand mixer, beat the cream cheese and butter until smooth. Add the lemon zest, 1 Tbsp of lemon juice, and the powdered sugar. Mix until incorporated. Add up to 1 Tbsp more lemon juice if needed, depending on desired taste/consistency. (Consider adding 1 tsp of extra lemon juice at a time.)
- Spread icing over cooled brownies. Cut and serve. Store Blonde Lemon Brownies at room temperature (72 degrees Fahrenheit) or in the refrigerator, as desired.