Honey Lemon Blondies

• FOR THE BLONDIES:
• 1-1/2 cup All-purpose Flour
• 1/2 teaspoons Salt
• 3 whole Eggs
• 1 cup Honey (I Used A Light Clover Blossom Honey)
• 1 teaspoon Vanilla Extract
• 5 Tablespoons Fresh Lemon Juice
• 2 teaspoons Packed Lemon Zest
• 2 sticks Unsalted Butter, Melted And Slightly Cooled
• FOR THE HONEY LEMON GLAZE:
• 1/4 cups Honey
• 8 Tablespoons Fresh Lemon Juice
• 1 Tablespoon Cornstarch
• 1 teaspoon Vanilla Extract
• 2 teaspoons Fresh Lemon Zest
• 6 Tablespoons Unsweetened Vanilla Almond Milk

1. For the blondies:
2. 1. Preheat oven to 350 F. Butter a deep dish 9" pie dish-mine's about 2.5-3" deep. If you don't have this, feel free to use a standard 9x13 pan or even line cupcake tins! Remember though, baking times will vary if you're using a different baking pan!
3. 2. In a bowl sift together flour and salt. Set aside.
4. 3. In the bowl of your electric mixer, fitted with the paddle attachment, beat together your eggs and honey until thoroughly combined (2 minutes). Next add your vanilla extract, 5 tablespoons of lemon juice and 2 teaspoons of lemon zest. Mix together.
5. 4. While mixer is on medium-low speed, alternate adding your dry ingredients and the melted butter into the honey-lemon mixture. Scrape down the sides of the bowl and mix again. Mix until batter is JUST combined.
6. 5. Pour the batter into your greased 9" pie dish about 1/2-3/4 of the way full and bake 25 minutes or until a toothpick inserted in the middle comes out with little crumbs. The sides should start to pull away from the side of pan and begin to lightly brown. Remember if you're baking in a 9x13 pan or in cupcake tins, your time will vary, so check on them every so often until done.
7. 6. When done, remove them from the oven. Let blondies cool about 15 minutes before glazing them.
8. For the glaze:
9. 1. In a bowl, whisk together all of the glaze ingredients (everything except the almond milk).
10. 2. Pour mixture into a small non-stick pan and cook on medium to medium low heat until it starts to simmer, stirring constantly.
11. Cook about 3 minutes until thickened.
12. 3. Pour in almond milk, whisk together well and continue to cook about 5 minutes more, stirring constantly.
13. 4. Cool for approximately 8 minutes and pour the glaze over the blondies! (Or over your cupcakes or bites.) This glaze will thicken up a tad more as it cools. Once completely cool, it will resemble that of a lemon curd.
14. The Blondies recipe is adapted from a Chewy Lemon Bar by Sweetannas.com.

allpurpose, salt, eggs, honey, vanilla, lemon juice, lemon zest, butter, honey, ubc, lemon juice, cornstarch, vanilla, lemon zest, vanilla almond milk

Taken from tastykitchen.com/recipes/desserts/honey-lemon-blondies/ (may not work)