• Preheat oven to 350 degrees.

Lemon Cream Cheese Blondies

• Prepare pan by lining pan with heavy tin foil, then lightly grease and dust 9x13 pan with flour on sides and bottom of pan. Knock out any access flour and dispose of.
• Cut the butter into 1 inch slices and place butter and cream cheese in a heavy sauce pan and cook over very low heat, whisking occasionally until melted. Turn heat off and leave saucepan on burner.
• Grate zest from 4 lemons and place sugar and lemon zest into food processor until zest has broken down, about 10 seconds.
• Using a large mixing bowl, add eggs and lightly beat, then add in lemon/sugar mixture and lemon juice  just until incorporated. Add to butter/cream cheese mixture and blend together.
• In a small bowl, whisk the flour, salt baking powder and baking soda together to combine.
• Sift dry ingredient mixture into the large mixing bowl with the wet mixture, then whisk mixture until just combined. (Batter will be lumpy)
• Pour batter into prepared pan and spread evenly.
• Bake 32 minutes, until a toothpick inserted in the center comes out clean and top is lightly browned.
• Transfer pan to cooling rack.

Tart Lemon Glaze

• While blondies are baking, prepare lemon glaze, sift the confectioners' sugar into a small mixing bowl.
• Zest remaining lemons onto sugar using a grater. Extract lemons to get 3 tablespoons, then add into sugar, along with the lemon extract and aguave syrup and use small silicone spatula until smooth.
• Pour onto of hot blondies, then spread evenly.
• Let blondies sit at room temp for 30 minutes, the refrigerate until ready to serve.
• Refrigerate overnight if possible.