Healthy Lemon Blondies with Lemon Curd Frosting

healthy lemon brownies with lemon curd frosting
I’ve been on the lookout for some healthy lemon recipes lately (especially after finishing that delicious homemade Lemon Curd!)
And this is strange, because I am not a lemon person…  I am a chocolate lover.
healthy lemon blondies with lemon curd frosting

After making seven fruity blondies previous to this one (from strawberry to blueberry to pumpkin to carrot cake) I knew I had to make a lemon version!  And MAN… am I glad I did.  These Lemon Blondies were a huuuge hit, we finished them the day I baked them.  People loved the dense, cake-like texture of these blondies and we all adored the fresh and zingy lemon curd icing drizzled over top.

Lemon Blondies with Lemon Curd Frosting

Yield: 9 blondies


  • 246g (1 cup) Unsweetened Applesauce
  • 1/4 cup Unsweetened Vanilla Almond Milk
  • 28g (2 tbs) Grapeseed Oil
  • 1 tbs Lemon Zest, packed
  • 3/4 tsp Stevia Extract
  • 1/2 tsp Natural Yellow Food Coloring
  • 96g (1/2 cup) Granulated Erythritol
  • 1/4 tsp Salt
  • 160g (1 cup) Brown Rice Flour
  • 120g (1 cup) Oat Flour
  • 1 tbs Double Acting Baking Powder
  • Frosting:**
  • 120g (1 cup) Powdered Erythritol
  • 1/2 cup Homemade Lemon Curd Sauce


    For the Blondies:
  1. Preheat the oven to 350 degrees Fahrenheit and line an 8" brownie pan with parchment paper both ways.
  2. In a large bowl, whisk together the applesauce, almond milk, oil, zest, stevia and food coloring. Whisk in the erythritol and salt.
  3. In a small bowl, whisk together the brown rice flour, oat flour and baking powder.
  4. Slowly stir in the dry into the wet and mix the batter well. Scoop the batter into the prepared pan and pat the pan on the counter to make the batter spread to the edges of the pan. Bake ~33 minutes, or until firm to touch.
  5. Cool the blondies in the pan for about 30 minutes, then transfer to a wire cooling rack to cool. Slice when completely cooled, other wise the blondies will stick to the knife.
  6. For the Frosting:
  7. In a medium-sized bowl, whisk together the erythritol and lemon curd.
  8. Pour into a piping bag and pipe the frosting or simply spread it over each blondie. Serve and enjoy!


**This makes a lot of frosting, probably enough to coat each blondie with a thick, luxurious layer of lemony goodness. Like the amount of frosting a bakery would use to frost a cupcake. You can definitely half the recipe if you want less.

This recipe is: sugar free, gluten free, vegan!

healthy lemon brownies with lemon curd frosting
Look at how moist these Lemon Blondies are!  So soft, light and fresh, this is the perfect (healthy) snack for the warmer summer months ahead  🙂

10 comments on “Healthy Lemon Blondies with Lemon Curd Frosting

  1. Mmm, these look wonderful!

  2. I would love to make these, but I don’t have brown rice flour! I may sub in all oat flour and see how that turns out 🙂

    • dessertswithbenefits

      Grace- I wouldn’t recommend using 100% oat flour because oat flour can make things a little dense and gummy. If you have sorghum flour or something like that I would recommend using that instead of the brown rice flour. Good luck, hope you like the recipe! 🙂

  3. hi, what’s the nutritional information for this??? 🙂 looks like a wonderful recipe i’m so excited to try it!

  4. I just made these (the blondie bit, not the frosting) and holy moly they are FANTASTIC. Completely smack you with sweet lemony delightfulness! I had to toss a wee bit of coconut flour in cos I was running low on oats AND brown rice flour, but it didn’t seem to impact it negatively. And I made a blueberry frosting to go on top!

    • dessertswithbenefits

      PUNIFA- Yay! I’m so glad you liked the recipe! I’m happy to know that coconut flour helped you out, I always seem to be running low on oat flour or rice flour and never know what to use for the missing bit.
      Oh, and blueberry frosting? I NEED TO MAKE THAT.
      -Jess 🙂

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