Comments on: Lemon Meringue Blondies!

By: Jane's Patisserie

Jane's Patisserie — Thu, 17 Jul 2025 14:15:12 +0000

In reply to Chelsey. Did you add extra lemon curd? If you did it would likely be that, or if too much pooled in the middle for example - but it may have just needed slightly longer baking and setting in the fridge overnight! x

By: Chelsey

Chelsey — Tue, 01 Jul 2025 20:20:17 +0000

I made these tonight and followed the recipe exactly as shown. But when I took them out the fridge they were really googy in the middle. Were they underbaked or do you think I used too much lemon curd and maybe that bit didn’t set properly? I cooked them for 30mins and put in the fridge for the 2 hours. Either way they tasted lovely!

By: Emma

Emma — Wed, 10 Jul 2024 21:41:41 +0000

These look fab! Just wondered, could this recipe be used to make into bronuts?

By: Jane's Patisserie

Jane's Patisserie — Mon, 17 Jun 2024 07:38:28 +0000

In reply to Shannon. Hiya - for these to bake correctly you need to use the correct size of tin. The ones you are using are far too small x

By: Shannon

Shannon — Tue, 11 Jun 2024 12:26:53 +0000

Hi Jane, I love your recipes and I was so excited to make these as I love lemon meringue! I seem to have an issue baking blondies, I set my oven to 160 degrees and used a 7×7 or 8×8 tin to bake these. Unfortunately the were very goopy in the middle and the outer sides were slightly over baked. Is is the size of tin I am using or the temperature of my oven? I have never made a good batch of blondies haha.

Any help appreciated thank you!

By: Catherine

Catherine — Mon, 13 May 2024 15:00:47 +0000

Can you please advise how long should I bake this for in a 8 inch square tin?

By: Jane's Patisserie

Jane's Patisserie — Wed, 08 May 2024 10:52:09 +0000

In reply to Pam. I barely break mine up at all as they crush quite easily, so I just squish them in my hands a bit and add to the bowl. It may be because they baked for longer xx

By: Jane

Jane — Thu, 25 Apr 2024 08:15:29 +0000

Hi, how many grams of meringues do we use? Is it the meringue nests you bought please?

By: Jane's Patisserie

Jane's Patisserie — Mon, 15 Apr 2024 07:41:02 +0000

In reply to Susan. Hey! If blondies turn out cakey, they are overbaked! x

By: Susan

Susan — Sat, 13 Apr 2024 19:27:22 +0000

Hello
I have just baked these Lemon Meringue Blondies
They taste delicious however look nothing like yours they are more like a cake
What have I done wrong
Thanks

By: Pam

Pam — Fri, 12 Apr 2024 15:55:02 +0000

Just made these, think mine were a little ‘overdone’ but still taste amazing and have a chewy texture. I used shop bought meringues but they sort of disappeared in the bake. What size pieces did you break them up to into, I’d like to still see pieces as per your photos. Or is it simply because they were over baked?

By: Jane's Patisserie

Jane's Patisserie — Thu, 11 Apr 2024 11:10:50 +0000

In reply to Lauren. No, you don't!

By: Lauren

Lauren — Sun, 07 Apr 2024 05:58:56 +0000

Hi!

You know how with your brownies you need to mix the sugar and eggs until pale, mousse like, and double the original volume – do you need to do the same for blondies?

By: Jane's Patisserie

Jane's Patisserie — Thu, 04 Apr 2024 14:25:00 +0000

In reply to Lesley. Yes, that should be fine! Adding xantham gum may be useful as well if your flour doesn't already contain it x