Lemon Pistachio Blondies Recipe

After tasting these lemon and pistachio blondies once, you'll find any excuse to make them again. And again. Chopped pistachios say "hi!" with nuttiness and crunch.
Makes: Makes 2 dozen blondies
Skill Level: None

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Step 1

Preheat oven to 350°F. Prepare 13 in. x 9 in. baking pan with vegetable pan spray and line with parchment paper, allowing paper to hang over sides.

In medium bowl, whisk together granulated sugar, brown sugar, butter, eggs, vanilla, lemon zest and 1 tablespoon lemon juice until thoroughly combined. Add flour, baking powder and pistachios; stir until combined. Spread mixture into prepared pan.

Bake 32-37 minutes or until lightly browned at edges and center is set. Cool completely in pan on cooling grid. Using parchment paper as handles, lift blondies out of pan and cut into 24 triangles.

In small bowl, whisk together remaining 1 tablespoon lemon juice and confectioners' sugar. If glaze is too thick, add up to 1 teaspoon water. Drizzle blondies with glaze.

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granulated sugar

1 cup granulated sugar

firmly-packed light brown sugar

1 cup firmly-packed light brown sugar


1 cup (2 sticks) butter (melted and cooled slightly)


2 eggs

lemon zest (from 1 large lemon)

2 teaspoons lemon zest (from 1 large lemon)

lemon juice,

2 tablespoons lemon juice, (divided)

all-purpose flour

2 cups all-purpose flour

baking powder

1/2 teaspoon baking powder

finely chopped pistachios

3/4 cup finely chopped pistachios

confectioner's sugar

1 cup confectioner's sugar




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