Easy Lemon Meringue Blondies
Chewy, fudgy blondies swirled with meringue pieces and a bold lemon flavour.
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Servings: 12 blondies
Calories: 238kcal
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
Instructions
- Preheat your oven to 160℃ (or 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 the meringues into medium-sized pieces then fold them into the batter along with the lemon zest and white chocolate chips.
- Transfer the blondie batter to your lined tin and spread it out evenly.
- Bake for 35-40 minutes, until the edges are pulling away and look golden brown. The middle should be shiny and 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.
Nutrition
Serving: 1blondie | Calories: 238kcal | Carbohydrates: 25g | Protein: 2g | Fat: 10g | Saturated Fat: 5g | Monounsaturated Fat: 2g | Cholesterol: 46mg | Sodium: 139mg | Potassium: 13mg | Fiber: 1g | Sugar: 23g