Easy Lemon Meringue Blondies

Name: Easy Lemon Meringue Blondies
Prep time: 10 min
Cook time: 40 min
Total time: 290 min
Ingredients: 120 g Butter, melted then cooled for a few minutes; 130 g Caster sugar; 130 g Soft light brown sugar; 3 Medium Eggs; 1 Teaspoon Lemon extract; ½ Teaspoon Vanilla extract; 200 g Plain flour ((all purpose)); 4 Meringue nests ((60g total weight) plus extra for topping if desired); Zest 1 Lemon; 100 g White chocolate chips

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If you like lemon desserts then you're going to absolutely LOVE these lemon meringue blondies! They are packed full of zesty flavour, with a shiny, crackly top and fudgy, chewy centre. Just like a brownie but without chocolate!

Say hello to your new favourite dessert of 2025... my lemon meringue blondies!

This was actually the first blondie recipe I ever posted to the blog and although it took quite a bit of testing to get it just right, it proved to be quite the success! Once I nailed my blondie recipe, I made them in a variety of flavours, including Kinder Bueno, Milky Bar, red velvet, Twix, and so many more!

This lemon version is light and refreshing for summer, and perfect for sharing at BBQs and parties. They also make a great Easter tray dessert. They are super easy with just a few simple ingredients and minimal prep time, so even beginners can make them!

Blondies vs brownies

In case you don't already know, let's take a look at what a blondie actually is. Some people think they're 'white chocolate brownies', but a lot of blondie recipes are actually made without any chocolate at all.

Like brownies, blondies are also dense, chewy dessert bars with shiny, crackly tops. Imagine a cross between a cake, a cookie and fudge (yum) but instead of a rich chocolate flavour, they have more of a light, caramel/butterscotch flavour. They are also sometimes called blonde brownies.

The preparation method is slightly different too. Blondies are actually a lot easier to make and more beginner-friendly. For most brownie recipes, you need to whisk eggs and sugar together in a bowl, then pour in melted chocolate/butter, which can take a while and create a lot of mess. For blondies (at least my recipe anyway), you can just whack all the ingredients in a bowl without any fancy methods and you'll still get that gorgeous crackly top!

If you're ready to get baking, keep on reading for my top tips, step-by-step images, FAQs and more. Or if you prefer the condensed version, jump straight to the recipe card at the end of the post. Enjoy!

Grab your ingredients

Here's everything you'll need to bake these blondies...

Butter: Unsalted is best. We'll be melting the butter for this recipe, which helps to create that lovely fudgy texture.
Caster sugar: Caster sugar is another ingredient that helps to improve texture. It's also known as superfine sugar in the US.
Brown sugar: That delicious butterscotch flavour that blondies are known for comes from brown sugar. I recommend using soft light brown sugar for the best flavour.
Lemon extract: I used lemon extract to give a strong lemon flavour without the need for lemon curd or lemon juice, both of which affect the texture and cooking time.
Vanilla extract: This is optional but I really liked the combo of the lemon and vanilla together. I recommend only adding a small amount, about ½ teaspoon, so it doesn't drown out the lemon flavour.
Eggs: Three medium-sized eggs.
Flour: Make sure to use plain/all-purpose flour for blondies- we don't want them to rise too much. Some people like to add a touch of baking powder to their blondies but I think that the eggs do a great job of leavening on their own.
Lemon zest: For an extra burst of lemon flavour.
Meringue nests: I used 4 small meringue nests (60g total weight) in the batter, then some extra meringue 'dust' to sprinkle over the top once the blondies were baked.
White chocolate chips: Optional but highly recommended!

Kitchen tools

8x8-inch tin: This is the perfect size of tin for a thick, fudgy blondie. You can use my cake pan converter if you'd like to adjust the recipe to fit a different tin size. Note that if you're using a bigger tin, you can bake them at a slightly higher temperature (180C) for a little less time.
Baking paper: To stop the batter from baking onto the tin.
Mixing bowl and utensils: A heatproof bowl for melting the butter, a large mixing bowl, and a wooden spoon, spatula or whisk.
Tin foil: If you want to cook your blondies until they're fully done in the middle (this will make them more cakey than fudgy), you might need to cover them with foil towards the end of the baking time to prevent the top from burning.
Food scale: I don't include imperial measurements in my recipes because they don't produce consistent results for baking. Using a digital food scale will help to ensure success the first time.

How to make lemon meringue blondies step by step

Step 1: Preheat your oven to 160℃ (or 140℃ if you're using a fan oven) and line an 8x8-inch tin with baking paper.

Step 2: Melt 120g of butter and set it aside to cool for a few minutes. Then add it to a large bowl along with 130g of caster sugar and 130g of soft light brown sugar. Mix well.

Step 3: Add 3 medium eggs, 1 teaspoon of lemon extract and ½ teaspoon of vanilla extract to the bowl then mix it in to create a silky mixture.

Step 4: Add all of the flour to the bowl and mix everything to create a smooth, thick blondie batter. Make sure there's no flour stuck at the bottom of the bowl.

Step 5: Crush 4 meringue nests up into medium-sized pieces. Fold them into the blondie batter, along with the zest of 1 lemon and 100g of white chocolate chips.

stirring lemon zest and meringue pieces into batter

Step 6: Transfer the batter to the tin and spread it out evenly.

Step 7: Bake for 35-40 minutes, until the edges are golden brown and pulling away from the tin. The middle should be shiny and light golden brown with a slight wobble.

Step 8: Leave the blondies in the tin to cool completely, then transfer them to the fridge for 3-4 hours until firm. This will make them nice and fudgy!

Step 9: Once set, crush up a little more meringue and sprinkle it on top. Then just cut into squares and enjoy!

Blondie tips

If you want your blondies to be fudgy, they should be a little gooey in the middle when you take them out of the oven- they'll firm up as they cool down. If you prefer cakey blondies, bake them until a toothpick through the middle comes out clean.
Blondies *must* be set in the fridge for the best fudgy texture.
White chocolate chips can be swapped for more crushed meringue.
To get nice clean cuts, warm your knife under boiling water then wipe it dry. Repeat this in between each slice- no more raggy edges!

FAQs

How long do lemon meringue blondies last?

These will last 4-5 days at room temperature and up to a week if you store them in the fridge. Make sure to keep them in an airtight container to preserve freshness.

Can I freeze them?

Yes! Pop your lemon meringue blondies into airtight containers and freeze for up to 3 months. If you want to stack them in the container, you can place sheets of baking paper in between them to stop them from sticking together once frozen. To defrost, transfer them to the fridge overnight. Do not refreeze.

Why are my blondies gooey in the middle?

Similar to brownies, the fudgy texture of blondies comes from underbaking them slightly. They will be gooey in the middle when you take them out of the oven but once they've set properly, they'll be firm, chewy and fudgy. If you prefer more of a cakey texture, you can bake them until a toothpick comes out clean. If the top is burning before the middle is cooked, cover it with foil.

lemon meringue blondies with white chocolate chips in the middle

More lemon desserts

I hope you like these lemon meringue blondies. If you find this post useful, please share it with a friend using the share buttons on this page. Enjoy!