Let’s bake these bright and chewy blondies:

1. Preheat Oven and Prepare Pan:

• Preheat the oven to 350°F (175°C).
• Line a 9-inch square baking pan with parchment paper, leaving overhang on two opposite sides to create a “sling” for easy removal. Lightly grease the parchment and any exposed sides of the pan.

2. Cream Butter and Sugar:

• In a large bowl (or stand mixer bowl), cream the room temperature butter and granulated sugar together with an electric mixer on medium-high speed until light and fluffy (about 2-3 minutes).

3. Add Egg and Lemon Juice:

• Beat in the egg until fully incorporated. Scrape down the bowl.
• Beat in the fresh squeezed lemon juice. The mixture might look slightly curdled or separated at this point, as the recipe notes – this is okay.

4. Combine Dry Ingredients:

• In a separate medium bowl, whisk together the all-purpose flour, baking powder, and salt.

5. Add Dry to Wet Ingredients:

• Add the dry ingredient mixture to the wet ingredients in the mixer bowl. Mix on low speed just until no more dry streaks of flour are visible. Do not overmix.

6. Prepare and Fold in Strawberries:

• Gently toss the diced fresh strawberries with about 1 tablespoon of flour in a small bowl. This helps prevent them from sinking and releasing too much moisture.
• Gently fold the flour-coated strawberries into the thick blondie batter using a rubber spatula.

7. Spread Batter and Bake:

• Spread the mixture into the prepared 9-inch square pan. The dough is thick, so use an offset spatula or the back of a spoon to spread it out as evenly as possible.
• Bake for 30-35 minutes. The blondies are done when the edges are starting to turn golden brown and the center is set (a toothpick inserted should come out moist with perhaps a few crumbs, but not wet batter). Be careful not to over-bake for a chewy texture.

8. Cool Blondies:

• Let the blondies cool completely in the pan on a wire rack. Cooling fully is important before glazing.

9. Make Strawberry Puree for Glaze:

• While blondies cool (or after), prepare the puree. Remove stems from about 2-3 large fresh strawberries. Place them in a small food processor or blender and puree until smooth.
• Push the puree through a small fine-mesh strainer to remove seeds. Measure out 1 Tablespoon of the strained puree.

10. Make and Apply Glaze:

• In a small bowl, whisk together the sifted powdered sugar, 1 Tablespoon of the strained strawberry puree, and about 1 Tablespoon of lemon juice until smooth and no lumps remain.
• If the glaze is too thick, add more lemon juice (or water/milk), 1/2 teaspoon at a time. If it’s too thin, add a bit more sifted powdered sugar. Aim for a thick but pourable/spreadable consistency.
• Once the blondies are completely cool, lift them out of the pan using the parchment paper sling. Pour or spread the glaze evenly over the top.

11. Set Glaze and Serve:

• Let the glaze set completely (about 30 minutes at room temperature, or faster in the fridge) before slicing the blondies into squares or bars. Enjoy!

Careful baking time is key for blondie texture!