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 during. 

So yeah, THIS IS HAPPENING. This recipe has been asked time and again, and this is your new favorite zingy bake ever. 

Lemon Bakes

Everyone knows that lemon bakes are considered one of my favorite flavours as a result of they’re in order that contemporary. In truth, I don’t get tired of lemon, it’s by no means too heavy, and I simply like it. I’ve made what looks like and unending quantity of lemon recipes already, however there may be at all times room for extra.

My lemon drizzle loaf cake is iconic, and one of these vintage, and it’s simply zingy perfection. My lemon bars are the similar, with a thiiiiick lemon curd on most sensible of a home made shortbread, I am keen on them. 

Lemon Meringue 

On the subject of lemon meringue, I’ve an excellent few recipes already, from the vintage lemon meringue pie, to even lemon meringue ice cream… and they’re each as similarly as scrumptious as the opposite. The flavor of lemon blended with the beauty 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 vintage lemon meringue pie you employ a home made meringue, after all, however with this one it’s very best to make use of a store purchased meringue as you need an ideal crunchy meringue for very best effects. 

Blondies 

Those blondies have a mix of ten components concerned, however they’re all components which are simple to seek out or purchase from the store. The blondies are equivalent sufficient to my different blondies, I simply transfer issues as much as exchange flavours now and again. 

• Butter – this may also be exact actual butter, a baking unfold, or perhaps a margarine 
• Sugar – I take advantage of each mild brown cushy sugar and granulated sugar in those blondies, however all of 1 or the entire different works smartly 
• Eggs – my blondies have a tendency to make use of 3 as usual, I at all times use medium eggs 
• Flour – simply common simple flour, otherwise you’ll have a cake texture. I additionally use cornflour for texture however this may also be changed with 25g extra simple flour
• Lemon – I take advantage of the zest of a lemon right here, however you’ll use 1tsp lemon extract should you desire. I additionally swirl via 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 cushy marshmallow ones as they are going to dissolve 

The Baking

I at all times line the bottom and aspects of my tin with a just right high quality parchment paper in order that the blondies can’t persist with the tin. I additionally at all times use the similar measurement 9″ sq. tin when baking blondies, brownies, cookie bars and so forth as I like the dimensions of bake you get from it. 

One the combination has been poured into  the tin and smoothed over, you’ll bake it. I do know my oven temperatures are correct as I’ve achieved sufficient trying out in them. Then again, should you aren’t positive, you’ll use an oven thermometer to check it. Infrequently the differing temperature is ok, however with blondies and brownies it must be tremendous correct. 

I bake my blondies and brownies for 25-28 mins, till there’s a slight wobble in the course of the tray. If the tray is wobbling quite a bit, it does want a bit of longer baking. In case you to find your blondies aren’t shaking in any respect, they could also be reasonably overdone. Then again, you’ll take a look at a bit of bit earlier than refrigerating to ensure if they want this level or no longer because it’s designed to lend a hand set them. 

Guidelines & Methods 

• Those blondies will remaining 3-4+ days within the refrigerator or room temp 
• Those can freeze for three+ months 
• I take advantage of this 9″ sq. tin for my blondies
• I like to recommend this oven thermometer 
• The lemon zest may also be switched to lemon extract
• If you need simply lemon blondies, pass over the meringue 

• 200 g unsalted butter (melted)
• 125 g mild brown sugar
• 125 g granulated sugar
• 3 medium eggs
• 275 g simple 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 

• Upload the eggs and blend once more 

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

• Fold via reasonably overwhelmed meringue and pour the combo into the tin

• Dollop the lemon curd on and swirl in the course of the lemon curd reasonably

• 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 refrigerator for two+ hours, and revel in

• Those blondies will remaining 3-4+ days within the refrigerator or room temp 
• Those can freeze for three+ months 
• I take advantage of this 9″ sq. tray for my blondies
• I like to recommend this oven thermometer 
• The lemon zest may also be switched to lemon extract 
• If you need simply lemon blondies, pass over the meringue 

ENJOY!

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