Wednesday, April 24, 2024
HomeCakeLemon Meringue Blondies! - Jane's Patisserie

Lemon Meringue Blondies! – Jane’s Patisserie

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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 all my favorite flavours as a result of they’re simply so recent. Truthfully, I don’t get tired of 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 high of a do-it-yourself shortbread, I am keen on them. 

Lemon Meringue 

On the subject 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 anything… it’s the recent and zesty flavour that I am keen on. A basic lemon meringue pie you employ a do-it-yourself meringue, after all, however with this one it’s finest to make use of a store purchased meringue as you need a tremendous crunchy meringue for finest outcomes. 


These blondies have a mix of ten components concerned, however they’re all components which can be straightforward to seek out or purchase from the store. The blondies are related 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 gentle brown tender sugar and granulated sugar in these blondies, however all of 1 or all the different works effectively 
  • Eggs – my blondies have a tendency to make use of three as commonplace, 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 for those who 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 tender marshmallow ones as they could dissolve 

The Baking

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

One the combination has been poured into  the tin and smoothed over, you may bake it. I do know my oven temperatures are correct as I’ve completed sufficient testing in them. Nevertheless, for those who aren’t positive, you should use an oven thermometer to check it. Typically 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 course of the tray. If the tray is wobbling masses, it does want slightly longer baking. In case you discover your blondies aren’t shaking in any respect, they could be barely overdone. Nevertheless, you may attempt slightly bit earlier than refrigerating to ensure in the event that they want this stage or not because it’s designed to assist set them. 

Suggestions & 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
  • In order for you simply lemon blondies, miss the meringue 

  • 200 g unsalted butter (melted)
  • 125 g gentle 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 
  • In order for you simply lemon blondies, miss the meringue 



Discover my different recipes on my Recipes Web page!

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