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–+ servings

Lemon Meringue Blondies!

Thick and fudgey lemon meringue blondies with a lemon white chocolate chip base, lemon curd swirl and meringue chunks throughout. 
5 from 2 votes
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Category: Traybakes
Type: Blondies
Keyword: Lemon, lemon meringue, Meringue
Prep Time: 20 minutes
Cook Time: 30 minutes
Cooling & setting time: 3 hours
Total Time: 3 hours 50 minutes
Servings: 16 pieces
Author: Jane's Patisserie

Ingredients

  • 200 g unsalted butter (melted)
  • 125 g light brown sugar
  • 125 g granulated sugar
  • 3 medium eggs
  • 275 g plain flour
  • 1 tbsp cornflour
  • Zest of 1 lemon
  • 150 g white chocolate chips
  • 100-200 g lemon curd
  • 4-6 meringues
Grams - Ounces

Instructions

  • Preheat the oven to 160ºfan and line a 9” square tin
  • Mix the melted butter with the two sugars 
  • Add the eggs and mix again 
  • Add the flour, cornflour and chocolate chips and lemon zest and mix
  • Fold through slightly crushed meringue and pour the mix into the tin
  • Dollop the lemon curd on and swirl through the lemon curd slightly
  • Bake for 25-30 minutes, until there is a small wobble in the middle, and then cool in the tin
  • Set the blondies in the fridge for 2+ hours, and enjoy

Notes

  • These blondies will last 3-4+ days in the fridge or room temp 
  • These can freeze for 3+ months 
  • I use this 9" square tray for my blondies
  • I recommend this oven thermometer 
  • The lemon zest can be switched to lemon extract 
  • If you want just lemon blondies, leave out the meringue