Strawberry Lemon Blondies (Print Version)

# Ingredients:

→ Blondies

01 - 230g unsalted butter, at room temperature
02 - 150g sugar
03 - 1 large egg
04 - 60ml fresh squeezed lemon juice
05 - 280g all purpose flour
06 - 2g baking powder
07 - 2g salt
08 - 150g diced fresh strawberries

→ Glaze

09 - 125g powdered sugar, sifted
10 - 15ml strawberry puree (from 2 large strawberries)
11 - 15ml lemon juice, or as needed for consistency

# Instructions:

01 - Preheat the oven to 175°C. Line a 23cm square baking pan with parchment paper, leaving overhanging edges for easy removal later.
02 - Cream the butter and sugar until light and fluffy. Beat in the egg until fully incorporated, then mix in the lemon juice (mixture may appear slightly curdled at this stage).
03 - Whisk together the flour, baking powder, and salt in a separate bowl. Add to the wet ingredients, mixing just until no dry flour remains visible.
04 - Gently fold in the diced strawberries. Transfer the thick mixture to your prepared pan and spread evenly using an offset spatula.
05 - Bake for 30-35 minutes, until edges turn golden and center is set. A toothpick inserted should come out moist but not wet. Avoid overbaking to prevent dryness. Cool completely on a wire rack.
06 - Puree fresh strawberries in a food processor and strain to obtain 15ml of smooth puree. Whisk together sifted powdered sugar, strawberry puree, and enough lemon juice to create a spreadable consistency.
07 - Spread the glaze evenly over the cooled blondies. Allow glaze to set completely before slicing into squares.

# Notes:

01 - For best results, ensure butter is properly softened but not melted.
02 - Measure powdered sugar before sifting for accurate quantities.
03 - Allow blondies to cool completely before glazing to prevent the glaze from melting.

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