Lemon Meringue Blondies
These Lemon Meringue Blondies are jam-packed with white chocolate chips, lemon curd and meringue pieces.
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Lemon Meringue
Lemon meringue is such a classic flavour, and I already have a classic Lemon Meringue Pie recipe on my blog. When it came to these blondies, I wanted the classic Lemon Meringue flavour mixed in with a sweet white chocolate blondie.
The lemon element of these blondies comes from the zest of 1 lemon in the blondie mix, but I also decided to swirl through some lemon curd. The lemon curd also adds some extra zesty flavour, and I just absolutely adore this recipe.
For the meringues, I used shop-bought ones as they are a lot drier and crunchier compared to homemade meringue.
Lemon Bakes
Lemon is one of my absolute flavours to bake with. It is just so versatile and can be combined with so many other flavours.
I already have classic lemon and poppyseed muffins on my blog as well as lemon and raspberry cake, lemon and blueberry cupcakes and even a lemon curd cake. I don’t think I will ever get enough lemon bakes.
Blondies
Blondies are a type of traybake and have a similar texture to a brownie. They are soft, fudgy, gooey and just utterly delicious.
I made these blondies in a 9” square tin, the recipe fits perfectly and gives you a lovely thick slice of blondie.
For this recipe, you can use white chocolate chips, but I prefer buying a bar of white chocolate and cutting it up into lovely thick chunks of chocolate instead.
Related Recipes
I also used both caster and light brown sugar in this recipe. I love that the light brown sugar gives the blondie a slightly fudgier texture. You can use all of one type of sugar, though, if that is what you have. Just replace the light brown sugar with caster sugar or the caster sugar with light brown sugar. The blondies will still be delicious.
I decided to swirl through the lemon curd. Once my blondie mixture was ready, I poured half into the square tin and added blobbed spoonfuls of lemon curd randomly over the mixture. I then used a skewer to swirl it through the mixture. You don’t want to mix it in completely; you want there to still be little pockets of curd throughout the mixture. Add in the remaining blondie mixture on top and repeat.
Baking
Baking blondies can be slightly tricky, as it can be difficult to tell when they are baked. When you remove them from the oven, they should be golden brown in colour and have a slight wobble in the centre. If you give the tin a shake and there is no wobble in the middle, you may have overbaked them.
I wouldn’t recommend testing them with a cake skewer, as you want the blondie to be soft and fudgy. The skewer will always come out with batter on, and if it doesn’t, then you have overbaked the blondies.
Once the blondies have cooled, pop them into the fridge to help them firm up.
Alternatives
You can replace the lemon zest with 1 tsp of lemon extract.
If you just want lemon blondies, leave out the meringue.
You could also use a different type of fruit in these, such as berries and replace the curd with jam.
Equipment
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Lemon Meringue Blondies
Ingredients
For the Lemon Merinuge Blondies
- 175 g Unsalted Butter
- 175 g Light Brown Sugar
- 50 g Granulated Sugar
- 3 Large Eggs
- 200 g Plain Flour
- Zest of 1 Lemon
- 200 g White Chocolate Chips
- 200 g Lemon Curd
- 6 Meringue Nests
To Decorate
- 100 g White Chocolate (melted)
Instructions
To Make the Lemon Meringue Blondies
- Preheat the oven to 180C (160C Fan) and line a 9-inch square cake tin with baking parchment. Leave it to one side.
- In a bowl, cream together the butter and both sugars until lovely and light in colour.
- Add in the eggs, plain flour, lemon zest and chocolate chips. Mix again until all the ingredients are fully combined.
- Crush the meringues (I did this by hand) and fold them through your blondie mixture until they are evenly combined.
- Pour half of the mixture into your prepared tin and spread until smooth and level.
- Add blobs of the lemon curd randomly to your blondies. Swirl the curd through the blondie mixture.
- Pour over the remaining blondie mixture and again add blobs of the lemon curd randomly to the top of your blondies. Swirl the curd through the mixture.
- Bake in the oven for 25-30 minutes, until they are golden in colour and ever so slightly wobbly in the middle.
- Remove from the oven and leave to cool in the tin for 15-20 minutes before transferring to a wire rack to cool fully.
- Once fully cooled drizzle over your melted white chocolate. Once this has set cut the blondies into individual portions and enjoy!
Notes
- These Lemon Meringue Blondies will last 3+ days in the fridge.
- Once baked you can freeze the blondies for up to 3 months.
- You can replace the lemon zest with 1tsp of lemon extract.
- I use this 9” square tin for my traybakes.