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lemon CREAM CHEESE BLONDIES
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4.34 from 3 votes

Kick-Ass Lemon Cream Cheese Blondies

You'll love the lemon and cream cheese combo infusion in these blondies. They are baked slightly chewy, sort of buttery and then topped with a layer of luscious lemony glaze.
Prep Time15 minutes
Cook Time32 minutes
Course: Dessert
Keyword: bars, blondies, cream cheese, lemon, lemon glaze, summer desserts
Servings: 18 Servings
Calories: 393kcal
Author: Kim Lange

Ingredients

Lemon Cream Cheese Blondies

  • 1 cup unsalted butter
  • 16 ounces cream cheese softened
  • 2 cups granulated sugar
  • 4 lemons room temperature
  • 2 large eggs room temperature
  • 1 teaspoon lemon extract
  • ¼ cup lemon juice fresh
  • 2 cups all purpose flour
  • 1 teaspoon salt
  • 1 teaspoon baking powder
  • ¼ teaspoon baking soda

Tart Lemon Glaze

  • 2 ¼ cups confectioners' sugar
  • 3 tablespoons lemon juice fresh
  • ½ teaspoon lemon extract
  • 1 teaspoon aguave syrup or light corn syrup
  • 2 lemons room temperature

Instructions

  • Preheat oven to 350 degrees.

Lemon Cream Cheese Blondies

  • Prepare baking pan by lining pan with heavy tin foil or parchment paper, then lightly grease and dust 9x13 pan with flour on sides and bottom of pan. Knock out any access flour and dispose of. Can also use cooking spray.
  • Cut the butter into 1 inch slices and place butter and cream cheese in a heavy saucepan 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 or zester. 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 on top of warm blondies, then spread evenly.
  • Let blondies sit at room temp for 30 minutes, the refrigerate until ready to serve.
  • Refrigerate overnight if possible.

Notes

Servings
  • Makes 12 large, 24 smaller
 
For Lemon Cream Cheese Frosting
  • 4 ounces cream cheese, softened
  • 2 tablespoons salted butter, softened
  • 2  teaspoons fresh lemon juice
  • 1 teaspoon lemon zest
  • 1 1/4 cups powdered sugar
  1. In a large bowl, cream together all ingredients until thick, smooth, and spreadable and frost blondies.
  2. Store blondies covered in the refrigerator; bring to room temperature before serving.
 

Nutrition

Serving: 16Servings | Calories: 393kcal | Carbohydrates: 53g | Protein: 4g | Fat: 20g | Saturated Fat: 12g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Trans Fat: 0.4g | Cholesterol: 73mg | Sodium: 235mg | Potassium: 138mg | Fiber: 1g | Sugar: 39g | Vitamin A: 692IU | Vitamin C: 21mg | Calcium: 52mg | Iron: 1mg