Lemon Meringue Blondies
These Lemon Meringue Blondies are jam-packed with white chocolate chips, lemon curd and meringue pieces.
Servings: 16 Servings
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.