10.10.10.101 at 04:10, 29 January 2021

2021-01-29T04:10:25Z

← Older revision		Revision as of 04:10, 29 January 2021
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	#Trim the strawberries for the glaze and puree in a small food processor. Strain the puree through a small strainer to get 1 Tbsp of puree. Whisk together the sugar, puree, and lemon juice until no lumps remain. If your glaze is too thin, add a touch more sugar. If it's too thick, add more lemon juice.		#Trim the strawberries for the glaze and puree in a small food processor. Strain the puree through a small strainer to get 1 Tbsp of puree. Whisk together the sugar, puree, and lemon juice until no lumps remain. If your glaze is too thin, add a touch more sugar. If it's too thick, add more lemon juice.
	#Spread the glaze over the cooled blondies. Let the glaze set before slicing.		#Spread the glaze over the cooled blondies. Let the glaze set before slicing.

			[https://theviewfromgreatisland.com/strawberry-lemon-blondies-recipe/#wprm-recipe-container-85606 Source]

	[[Category: Recipes]]		[[Category: Recipes]]

10.10.10.101: Created page with "==Ingredients== ===Blondies=== 1 cup (2 sticks or 228 grams) unsalted butter, at room temperature 3/4 cup (164 grams) granulated sugar 1 large egg 1/4 cup (55 grams) fresh..."

2021-01-29T04:10:10Z

Created page with "==Ingredients== ===Blondies=== *1 cup (2 sticks or 228 grams) unsalted butter, at room temperature *3/4 cup (164 grams) granulated sugar *1 large egg *1/4 cup (55 grams) fresh..."

New page

==Ingredients==
===Blondies===
*1 cup (2 sticks or 228 grams) unsalted butter, at room temperature
*3/4 cup (164 grams) granulated sugar
*1 large egg
*1/4 cup (55 grams) fresh squeezed lemon juice
*2 1/4 cups (306 grams) all purpose flour (use the fluff/scoop/level method for measuring)
*1/2 tsp baking powder
*1/2 tsp salt
*1 cup (127 grams) diced fresh strawberries

===Glaze===
*1 cup (112 grams) unsifted weight powdered sugar, sifted
*1 Tbsp strawberry puree you'll need about 2 large strawberries, instructions below
*lemon juice about 1 Tbsp, or just enough to thin the glaze to a spreadable consistency

==Instructions==
#Preheat the oven to 350F
#Line a 9 inch square baking pan with parchment paper with long edges. This will help you lift out the blondies for easy glazing and slicing later.
#Cream the butter and sugar until fluffy. Beat in the egg.
#When the egg is fully incorporated, beat in the lemon juice. The lemon juice will probably not completely incorporate at this point, that's ok.
#Whisk together the flour, baking powder, and salt, and add to the wet ingredients, mixing until no more dry flour is present.
#Gently fold in the diced strawberries. Spread the mixture into your pan and spread out as evenly as possible. The dough is thick, so take your time.
#Bake for 30-35 minutes, just until starting to turn golden around the edges and the center is set. A toothpick inserted in the center will be moist but not wet. Don't over-bake these, or they will dry out. Let cool on a rack.
#Trim the strawberries for the glaze and puree in a small food processor. Strain the puree through a small strainer to get 1 Tbsp of puree. Whisk together the sugar, puree, and lemon juice until no lumps remain. If your glaze is too thin, add a touch more sugar. If it's too thick, add more lemon juice.
#Spread the glaze over the cooled blondies. Let the glaze set before slicing.

[[Category: Recipes]]
[[Category: Dessert]]
[[Category: Bars]]

Strawberry Lemon Blondies - Revision history

10.10.10.101 at 04:10, 29 January 2021

10.10.10.101: Created page with "==Ingredients== ===Blondies=== *1 cup (2 sticks or 228 grams) unsalted butter, at room temperature *3/4 cup (164 grams) granulated sugar *1 large egg *1/4 cup (55 grams) fresh..."

10.10.10.101: Created page with "==Ingredients== ===Blondies=== 1 cup (2 sticks or 228 grams) unsalted butter, at room temperature 3/4 cup (164 grams) granulated sugar 1 large egg 1/4 cup (55 grams) fresh..."