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–+ servings

Chewy Lime Blondies

A stack of lime blondies on a cutting board next to fresh limes.
Lime blondies are chewy on the edges and soft in the center with a zesty lime glaze that adds to their sweet-tart flavor. If you love citrus-forward desserts, this one's for you.
Author: Lindsey Jenkins
Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Servings 9 blondies

Ingredients
 

  • 1 cup organic cane sugar
  • 2 tablespoons lime zest
  • ½ cup dairy free or unsalted butter melted
  • 1 large egg + 1 egg yolk room temperature
  • 1 tablespoon lime juice
  • 1 teaspoon vanilla extract
  • 1 cup all purpose flour spooned and leveled use GF if needed, see notes below
  • ¼ teaspoon baking powder
  • pinch of kosher salt

Lime Glaze

  • ½ cup powdered sugar
  • 1 tablespoon lime zest
  • 1-2 tablespoons lime juice

Instructions

  • Preheat oven. Preheat the oven to 350°F and line an 8×8″ baking pan with parchment paper. Set aside.
  • Infuse zest into sugar. In a medium bowl, combine cane sugar and lime zest. Massage the zest into the sugar with your fingers until fragrant.
  • Add wet ingredients. Add melted butter, egg, egg yolk, fresh lime juice and vanilla extract to the lemon sugar. Whisk well to combine.
  • Mix dry ingredients. In a large bowl, whisk the flour, baking powder, and salt until combined.
  • Pour wet into dry. Fold the wet ingredients into the dry ingredients until just combined, making sure not to over mix.
  • Bake. Pour the lime batter into the prepared baking pan, spreading it into an even layer. Bake for 25-27 minutes (checking after 25 minutes). The edges and top should be light golden brown and crinkly, and a toothpick inserted into the middle comes out with a few wet crumbs (slightly undercooked, but not wet batter). It'll continue to cook as it cools.
  • Make glaze. In a small bowl, whisk the glaze ingredients until smooth. Add more lime juice as needed to thin.
  • Cool and glaze. Once cool, poor the lime glaze on top. Once set, use a sharp knife to cut the blondies into squares. Enjoy!

Notes

Gluten free: use a gluten-free all purpose flour that has xanthan gum for the best results. I love Bob's Red Mill 1:1 Baking Flour or King Arthur Measure for Measure GF Flour .
See the blog post for helpful tips, storage, and a make it your way section with substitutions & variations to use what you already have on hand.