Hello lovelies,
If you’ve been around here a while, you may notice that as the seasons change throughout the year, I tend to switch up my flavours to what suits that one season best.
For example, in autumn, you’ll noticed I love using all the spices. From ginger to cinnamon to pumpkin spice – I love to incorporate them all into my autumnal themed bakes.
Whereas, the flavour that gets used the most throughout my summer bakes has to be lemon. It’s fresh, it’s zingy, it works perfectly with every summer bake I do and can amp up the flavour with just 1tsp.
When I saw that the queen of baking Jane Patisserie had baked a batch of lemon meringue blondies, I instantly knew I had to bake a batch of my own.
I certainly wasn’t disappointed with the outcome. Boy, does the lemon flavour get your taste buds tingling and longing for more!
So, if these blondies have caught your attention and got you wanting more, you know the drill. Keep on scrolling below and you’ll find today’s recipe.
Category: Sweet Treat
Servings: 12 Pieces
Prep Time: 10 Minutes
Bake Time: 25-30 Minutes
Chill Time: 4+ Hours
Overall Time: 4+ Hours
Ingredients You Need:
- 200g Of Unsalted Butter, Melted
- 125g Of Light Brown Sugar
- 125g Of White Granulated Sugar
- 3 Large Eggs
- 275g Of Plain Flour
- 1tbsp Of Cornflour
- 200g Of White Chocolate Chips
- 8 Meringues
- 1x Jar Of Lemon Curd
How To Make The Lemon Meringue Blondies:
- Firstly, gather together your equipment and ingredients, line a 8” loose-bottomed square baking tin with parchment paper and preheat the oven to 180C / 160C Fan / Gas Mark 4.
- Secondly, using a stand or electric mixer, mix together the 200g of melted unsalted butter with the 125g of light brown sugar and 125g of white granulated sugar.
- Next, one at a time, beating well between each addition, mix in the 3 large eggs.
- Now, add in the 275g of plain flour, 1tbsp of cornflour and the 200g of white chocolate chips and mix together until all the ingredients are combined.
- Using a rubber spatula, carefully fold through the crushed meringues.
- Pour the blondie mixture into the pre-lined baking tin and smooth out evenly.
- Using a tablespoon, dollop the lemon curd across the top of the blondie batter (you can do as much or as little as you want) and using a knife, swirl through the lemon curd slightly.
- Place the blondie mixture into the oven and bake for 25-30 minutes, until the edges are set and there’s a slight wobble in the centre.
- Cool down completely in the baking tin before transferring into the fridge for 4+ hours to set/chill.
- Finally, once chilled, carefully remove the blondies from the baking tin and cut into 12 squares and serve.
That’s your Lemon Meringue Blondies prepared, baked and chilled, ready for you to enjoy!
Notes:
- These blondies will last 3-4 days in an airtight container at room temperature or in the refrigerator.
- You can wrap these blondies up and freeze for 3+ months.
- If you want these blondies even more lemony, then I’d recommend adding either some lemon zest into the blondie batter or lemon extract.
- You can leave out the meringue and just have lemon blondies.
This is a quick & easy recipe to make & bake and damn, does it pack flavour! The lemon pairs beautifully with the meringue and white chocolate to create a flavour bomb for those tastebuds.
My family were absolutely obsessed with these, I honestly don’t think they lasted more than a day before they were demolished. So let that be your sign to try these! There guaranteed to have you hooked.
Let me know in the comments below if you make these blondies yourself and if you do, what your thoughts are on them. Are you a lemon lover? Did these get your tastebuds tingling?
Sending you all tons of love & hugs as always,
Elle xo
