I know, I know; I’ve been using lemon in my bakes a lot recently. But it’s so gloriously hot and they lend such sunshine bright flavour that I just can’t help myself. So here’s my latest lemony lip-smacker – a spongy, gooey, chewy delight that isn’t too heavy in this heat.
Lemon Meringue Blondies
- 200g butter (plus a little for greasing)
- 200g white chocolate
- 3 eggs
- 150g soft brown sugar
- 150g caster sugar
- 200g plain flour
- 1 tsp vanilla extract
- 2 lemons
- 40g ready made meringue (I used shop bought mini meringues)
- 3 tbsp lemon curd
Heat the oven to 170C and butter and line a tin (approx 25x22cm) with greaseproof paper. Gently melt the butter in medium saucepan (you don’t want it to brown, just to become liquid). Turn off the heat and add 100g of the white chocolate and stir until melted.
In a large bowl whisk together the sugars and eggs until light and fluffy. Add the flour and the melted butter/chocolate and fold in until well combined. Add the vanilla and finely grated zest and juice of the lemons and stir through. Chop the remaining 100g white chocolate into chunks, crumble the meringue and scatter both over the batter, giving a final stir before tipping the whole mixture into the prepared tin. Dollop the lemon curd on top in a few places then ripple through the uncooked blondie with a skewer or the end of a teaspoon.
I baked this for 50 minutes, but I covered it with foil after half an hour to stop it from browning too far. The top should crack, like a brownie does, and it should feel firm but with a little give as it should be very moist inside – a skewer inserted should come out mostly clean with just a little goo. Remove from the oven and leave to cool, uncovered, before cutting into portions to serve.