Lemon Meringue Blondies! – Jane’s Patisserie

Thick and fudgey lemon meringue blondies with a lemon white chocolate chip base, lemon curd swirl and meringue chunks all through. 

So yeah, THIS IS HAPPENING. This recipe has been requested again and again, and right here is your new favorite zingy bake ever. 

Lemon Bakes

Everyone knows that lemon bakes are one in every of my favorite flavours as a result of they’re simply so contemporary. Truthfully, I don’t become bored with lemon, it’s by no means too heavy, and I simply adore it. I’ve made what appears like and infinite quantity of lemon recipes already, however there may be all the time room for extra.

My lemon drizzle loaf cake is iconic, and such a basic, and it’s simply zingy perfection. My lemon bars are the identical, with a thiiiiick lemon curd on prime of a do-it-yourself shortbread, I am keen on them. 

Lemon Meringue 

In terms of lemon meringue, I’ve a good few recipes already, from the basic lemon meringue pie, to even lemon meringue ice cream… and they’re each as equally as scrumptious as the opposite. The flavour of lemon blended with the sweetness of meringue is simply perfection in my eyes.

Whether or not the lemon comes into the bake purely from the addition of zest, lemon curd, or the rest… it’s the contemporary and zesty flavour that I am keen on. A basic lemon meringue pie you employ a do-it-yourself meringue, in fact, however with this one it’s finest to make use of a store purchased meringue as you desire a tremendous crunchy meringue for finest outcomes. 

Blondies 

These blondies have a combination of ten substances concerned, however they’re all substances which might be straightforward to seek out or purchase from the store. The blondies are comparable sufficient to my different blondies, I simply swap issues as much as change flavours typically. 

• Butter – this may be precise actual butter, a baking unfold, or perhaps a margarine 
• Sugar – I exploit each mild brown gentle sugar and granulated sugar in these blondies, however all of 1 or the entire different works effectively 
• Eggs – my blondies have a tendency to make use of three as customary, I all the time use medium eggs 
• Flour – simply common plain flour, otherwise you’ll have a cake texture. I additionally use cornflour for texture however this may be changed with 25g extra plain flour
• Lemon – I exploit the zest of a lemon right here, however you should use 1tsp lemon extract should you want. I additionally swirl by way of some lemon curd  
• White chocolate – for the chips within the blondie
• Meringue – I used store purchased meringues as you need the dry meringue, you don’t need gentle marshmallow ones as they could dissolve 

The Baking

I all the time line the bottom and sides of my tin with an excellent high quality parchment paper in order that the blondies can’t keep on with the tin. I additionally all the time use the identical dimension 9″ sq. tin when baking blondies, brownies, cookie bars and so forth as I really like the scale of bake you get from it. 

One the combination has been poured into  the tin and smoothed over, you possibly can bake it. I do know my oven temperatures are correct as I’ve completed sufficient testing in them. Nevertheless, should you aren’t positive, you should use an oven thermometer to check it. Generally the differing temperature is okay, however with blondies and brownies it must be tremendous correct. 

I bake my blondies and brownies for 25-28 minutes, till there’s a slight wobble in the midst of the tray. If the tray is wobbling masses, it does want a bit of longer baking. In case you discover your blondies aren’t shaking in any respect, they could be barely overdone. Nevertheless, you possibly can attempt a bit of bit earlier than refrigerating to verify in the event that they want this stage or not because it’s designed to assist set them. 

Ideas & Tips 

• These blondies will final 3-4+ days within the fridge or room temp 
• These can freeze for 3+ months 
• I exploit this 9″ sq. tin for my blondies
• I like to recommend this oven thermometer 
• The lemon zest may be switched to lemon extract
• If you would like simply lemon blondies, miss the meringue 

• 200 g unsalted butter (melted)
• 125 g mild 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

• Preheat the oven to 160ºfan and line a 9” sq. tin

• Combine the melted butter with the 2 sugars 

• Add the eggs and blend once more 

• Add the flour, cornflour and chocolate chips and lemon zest and blend

• Fold by way of barely crushed meringue and pour the combo into the tin

• Dollop the lemon curd on and swirl by way of the lemon curd barely

• Bake for 25-Half-hour, till there’s a small wobble within the center, after which cool within the tin

• Set the blondies within the fridge for two+ hours, and revel in

• These blondies will final 3-4+ days within the fridge or room temp 
• These can freeze for 3+ months 
• I exploit this 9″ sq. tray for my blondies
• I like to recommend this oven thermometer 
• The lemon zest may be switched to lemon extract 
• If you would like simply lemon blondies, miss the meringue 

ENJOY!

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J x

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