Lemon Meringue Blondies are zingy, bright and deliciously squidgy. Packed with lemon zest and white chocolate chips, topped with lemon curd and crushed meringue - every mouthful is heavenly.
What can I say about these amazing blondies? They are just so good and I've been very excited to share the recipe with you. I know you're going to love them!
This recipe is for all the lemon lovers! There's a really good kick of zesty citrus flavour throughout these blondies but they also have chunks of white chocolate, chewy meringue and zingy lemon curd in every bite.
I've seen lots of recipes online for lemon blondies but I wanted to go one step further and turn white chocolate blondies into a lemon meringue masterpiece, and I'm SO happy with how they turned out.
Granted I am all over lemon desserts in any shape or form. I'll always opt for something lemony over chocolate. Like these Lemon Possets or Lemon Drizzle Cupcakes. I find citrus flavoured anything irresistible!
There's also something about blondies I just can't resist and I know you all love them too.
The secret to the best ever blondies with the perfect amount of fudgy gooiness is the ingredients and method:
- Butter - unsalted butter is melted and combined with white chocolate for the ultimate blondie texture.
- White chocolate - I use Callebaut white chocolate chips as I buy them in bulk. The Callebaut is a very good quality white chocolate and it melts evenly.
- Eggs - large organic eggs are one of the star ingredients. The eggs are whipped into the blondie mixture and turn it into a light mousse-like texture.
The most important thing to remember when making blondies is not to cream the butter/chocolate/sugar in the traditional way. The initial melting of the butter and white chocolate is what makes the blondies gooey. If you skip the melting part you will just end up with cake.
When the sugar and lemon zest is added to the melted ingredients it can go a bit grainy or even separate but when you add the eggs that's when the magic happens.
A stand mixer or handheld electric whisk is the best tool to get the job done as there is quite a bit of whisking involved. You'll need to whip the eggs until the mixture has pretty much doubled in size, gone very pale and looks like mousse.
At this point, you can add some large white chocolate chunks. I used Cadbury white chocolate for this and roughly chopped it because chocolate chips are too small and will melt.
Fold the chocolate in gently by hand along with the flour until everything is just mixed then the blondies are ready to be baked.
The white chocolate won't fully melt leaving pockets of proper white chocolate throughout the blondies. It really adds something special and works very well with the lemon flavour.
To turn these white chocolate blondies into lemon meringue I drizzled over shop-bought lemon curd. The combination of lemon zest in the blondies and lemon curd on top is amazing. The blondies are bursting with lemon flavour.
If you want to have a go at making your own lemon curd, it's actually really satisfying. I would urge you to have a go at making this Lemon Curd from Fab Food For All. Camilla is the queen of preserves and this has to be the best and easiest lemon curd recipe I've ever come across.
As these are Lemon Meringue Blondies there absolutely HAS to be meringue. I bought a small box of ready-made small white meringues from Tesco.
I crushed up 5 of them and crumbled them all over the top of the blondies. The meringue brings another dimension as it's crisp AND chewy and you get delicious little morsels of it with every bite. So delish!
This is such an easy recipe and I know you're going to love it as much as I did. I honestly couldn't get enough of these Lemon Meringue Blondies and I will definitely be making them again.
- Use a good quality white chocolate.
- Make sure you melt the butter and white chocolate otherwise you won't achieve the blondie texture.
- When you add the eggs whisk them in for 3-4 minutes or until the mixture has gone very pale and looks like a mousse.
- Bake in a 20cm square tin.
- Bake for 25 minutes for a gooey centre. Blondies should not be completely set in the middle!
- Increase baking time to 30 - 35 minutes for a set Blondie.
- If the centre is too gooey to cut put the Blondies into the fridge for a couple of hours where they will firm up.
Let me know in the comments what blondie combinations you'd like to see next.
Please leave me a rating and review if you liked this recipe.
- 125g (0.5 cup) unsalted butter
- 150g (0.75 cup) white chocolate
- 150g (0.75 cup) caster sugar
- 2 lemons, zested
- 2 large eggs
- 75g (0.25) white chocolate, chopped into chunks
- 200g (1.25 cups) plain flour
- 4 tbsp lemon curd
- 5 shop-bought mini meringues
- small handful white chocolate chips
- Preheat the oven to 170ºC/150ºC Fan/Gas 3/325ºF. Line a 20cm square baking tin with baking paper.
- Add the butter and white chocolate to a mixing bowl and microwave in 30-second bursts until melted. Leave to cool for a few minutes.
- Add the caster sugar to the melted butter and chocolate and beat using an electric whisk for 2 minutes until pale and creamy.
- Add the eggs. Beat well for 3 minutes until light and fluffy. The mixture should double in size and look like mousse.
- Add the white chocolate chunks and flour to the bowl and gently fold through the mixture by hand. Mix only until you can no longer see white streaks of flour.
- Transfer the mixture into the prepared baking tin. Use the back of a spoon to level the top. Bake in the centre of the preheated oven for 25-30 minutes or until the top of the blondies is set and dry.
- Leave to cool completely in the tin.
- Turn the blondies out onto a cake board or plate. Drizzle over the lemon curd (you might find it easier to heat the lemon curd for 20 seconds in the microwave first). Crush up the meringues in your hands then crumble them over the top. Sprinkle over the white chocolate chips.
- Use a sharp knife to slice the lemon meringue blondies into 16 equal squares.
- Use a good quality white chocolate.
- If you have a handheld electric whisk or stand mixer I recommend you use it for whisking the sugar and eggs into the blondie batter. This produces a really light and beautiful texture.
- If you prefer a less set blondie then bake for 25 minutes. The blondie will be slightly gooey in the centre. For a more set blondie increase baking time to 30 minutes.
- When you remove the blondies from the tin if they are too squidgy to cut, put them in the fridge to firm up for a couple of hours.
- Storage: Blondies will keep in an airtight container at room temperature for up to 4 days.
Nutrition Information:Yield: 16 Serving Size: 1
Amount Per Serving: Calories: 86Total Fat: 3gSaturated Fat: 2gTrans Fat: 0gUnsaturated Fat: 1gCholesterol: 33mgSodium: 28mgCarbohydrates: 12gFiber: 1gSugar: 6gProtein: 2g
Nutrition is an estimate only.