These lemon meringue blondies are packed full of flavour and texture. They're crisp on the outside and chewy and fudgy on the inside, just like a brownie but without the chocolate.
Say hello to your new favourite dessert... lemon meringue blondies!
This is the first blondie recipe I'm posting to the blog. Until recently, I had never made a blondie in my life so this recipe took quite a bit of testing. But once I nailed it, I made it in a variety of flavours, so keep an eye out for those recipes coming soon!
What are blondies?
Blondies are dense, chewy dessert bars, similar to brownies but without the chocolate. They are also sometimes called blonde brownies.
If you were to describe the flavour of a blondie, it would probably be butterscotch-like, thanks to the brown sugar that's added. And as for the texture...imagine a cross between a cake, a cookie and fudge. That's how I would describe it anyway!
Ingredients for this recipe
- Butter: Unsalted is best. We'll be melting the butter for this recipe, which helps to create that classic fudgy blondie texture.
- Caster sugar: Caster sugar is another ingredient that helps to improve texture. It's also known as superfine sugar in some countries.
- Brown sugar: That delicious butterscotch flavour that blondies are known for comes from brown sugar. I recommend using soft light brown sugar for best results.
- 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, ½ teaspoon, so it doesn't drown out the lemon flavour.
- Eggs: I used 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 find that the eggs do a great job of leavening on their own.
- Lemon zest: For an extra burst of lemon goodness.
- Meringue nests: I used 4 small meringue nests (these weighed 15g each) in the batter then I used some extra meringue 'dust' to sprinkle over the top once the blondies were baked.
- White chocolate chips: Optional but highly recommended!
Equipment
- 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.
- 8x8-inch tin: This is the perfect size of tin for a thick, fudgy blondie. You can use a larger tin if you prefer thinner blondies- the baking time will need to be reduced slightly.
- Baking paper: To stop the blondies from sticking to 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 (making 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.
How to make lemon meringue blondies
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 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. Mix well 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.
Step 5: Crush 4 meringue nests up into small pieces. Fold the meringue pieces into the blondie batter, along with the zest of 1 lemon and 100g of white chocolate chips.
Step 6: Transfer the batter to the tin and spread it out evenly.
Bake for 35-40 minutes, until the edges are golden brown and pulling away from the tin. The middle should be light golden brown with a slight wobble.
Step 7: 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 chewy and fudgy!
Step 8: Once set, crush up a little more meringue and sprinkle it on top. Then just cut into squares and enjoy!
Top 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 comes out clean.
- These blondies *must* be set in the fridge for the best texture.
- White chocolate chips can be swapped for more crushed meringue if you prefer.
- For a true lemon meringue pie flavour, you can swirl some lemon curd onto the top of your blondies (this will increase baking time by 5-10 minutes).
FAQ
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.
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.
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.
More blondie recipes
I hope you like these lemon meringue blondies. If you find this post useful, please give it a share using the share buttons on this page. Enjoy!
Easy Lemon Meringue Blondies
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 (optional)
Instructions
- Preheat your oven to 160℃ (140℃ if you're using a fan oven). Line an 8x8-inch tin with baking paper.
- In a large bowl, mix together the melted butter, caster sugar and light brown sugar.
- Stir in the eggs, lemon extract and vanilla extract.
- Add all of the flour and mix well to make a smooth, thick blondie batter.
- Crush 4 of the meringues into pieces and fold the pieces into the batter along with the lemon zest and white chocolate chips.
- Transfer the blondie batter to your lined tin and spread out evenly.
- Bake for 35-40 minutes, until the edges are pulling away and look golden brown. The middle should be lightly golden but still have a slight wobble.
- Leave the blondies in the tin to cool completely then put them in the fridge for 3-4 hours to set. This will make the gooey centre turn firm and fudgy.
- Once set, sprinkle with extra meringue pieces, cut into squares and enjoy!
Notes
- Store in an airtight container in the fridge for up to 1 week.
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