These zesty lemon meringue blondies are the ultimate spring and summer bake! Made with a rich lemon and white chocolate blondie base, swirled with lemon curd and packed with crunchy meringue pieces throughout. Bright, fudgy, and bursting with citrus flavour in every bite!
Lemon Bakes
Honestly, it feels like all I’ve been baking this summer is lemon desserts and I’m not mad about it! From lemon blondies and lemon rocky road to zesty lemon cupcakes and more, lemon has officially taken over my kitchen.
When it comes to summer baking, all I can think of is fruit, lemons, raspberries and strawberries. They’re in season, fresh, and full of flavour, so it’s a MUST to use them in as many bakes as I possibly can.
So of course, I had to make these Lemon Meringue Blondies. Bright, tangy, and the perfect addition to my growing list of summer lemon bakes!
These lemon blondies are Bright, tangy, and perfectly sweet! these Lemon Meringue Blondies are everything you love about lemon desserts in one fudgy, buttery bar. Made with a lemon white chocolate blondie base, swirls of delicious zesty lemon curd, and crunchy meringue pieces baked right in, this is a dessert that screams summer to me!
If you love zesty desserts, be sure to check out my Lemon Rocky Road or Lemon Cookies next!
Ingredients You’ll Need
Here’s everything you need to make these lemony blondie bars:
- White chocolate– I use melted white chocolate in the base of this recipe. i just use a supermarket own chocolate, the cheapest i can find really!
- Butter– I suggest using Unsalted Butter for blondies but you can use baking spread if you’d like.
- Caster sugar– I use just caster sugar for my blondies For sweetness and added chewiness. You can use light brown sugar if you’d like to add some caramel flavours depending on what add ins you use!
- Eggs– I use two egg for structure and another egg yolk for richness.
- Golden Syrup– I love adding golden syrup into my bakes, it adds sweetness and makes the texture even better trust me on this one!
- Plain flour & Cornflour– I use plain flour and cornflour in this recipe. Cornflour helps achieve a fudgy, chewy texture. If you don’t have cornflour/cornstarch then you can just use plain flour! Don’t worry the blondies will still be amazing!
- Lemon- For this recipe I use both lemon zest and lemon juice to make these the ultimate lemon blondies. I also use lemon curd, I chose to use shop bought lemon curd/marmalade but you could use homemade!
- Meringues- I used shop bought meringues as you want the dry meringue, you don’t want soft marshmallow ones as they may dissolve. I found some of my meringues dissolved so add a bit more than needed and add some on top after baking!
Why You’ll Love This Recipe
- Zesty & Sweet– The perfect balance of tart lemon and creamy white chocolate.
- Fudgy Texture– Just like a brownie but with a lemony twist.
- Simple Ingredients– Easy-to-find ingredients, no mixer needed. I just use one bowl and a Spatula for my blondies!
- Perfect for Summer– Light, fresh, and picnic-ready!
Tips & Tricks for Perfect Lemon Blondies
- Storage– These blondies will stay fresh for 3–4 days at room temperature or in the fridge. Keep them in an airtight container to maintain that fudgy texture.
- Freezer-Friendly– you can freeze them! Wrap individually or in a single layer and freeze for up to 3 months. Thaw at room temperature when you’re ready to enjoy.
- Check Your Oven Temp– Oven temperatures can vary more than you’d expect. I always recommend using an oven thermometer to ensure consistent baking results.
- Lemon Zest Swap– Don’t have fresh lemons? You can substitute the lemon zest with ½–1 tsp of lemon extract, but fresh zest gives the best flavour!
- Tin Size: I use a 9-inch square baking tin for this recipe. It gives you the perfect thickness for chewy, gooey blondie bars.
- Customise– Want just lemon blondies without the meringue? Simply leave out the meringue pieces! easy peasy lemon squeezy.
Frequently Asked Questions
Can I Use Chocolate Chips Instead?
You can, but for the best melt and texture, white chocolate bars are better!
How Do I Know If My Blondies Are Baked?
This is one of the hardest things when it comes to baking blondies, knowing when to take them out at the right time. Using a skewer won’t help as blondies will still be gooey, similar to a brownie when they’re removed from the oven! They should have a slight wobble in the middle when you remove them from the oven, They will also set more as they cool down, wait until they are cool and put them in the fridge for 3-4 hours to ensure you get the BEST blondie texture. (Put it in the fridge still in the tin).
Can I use bottled lemon juice instead of fresh?
Fresh is best for flavour, but in a pinch, you can use bottled juice. You can use lemon flavouring as well if you’d like a stronger lemon flavour.
How do I store lemon meringue blondies?
Store in an airtight container at room temperature for up to 3 days, or refrigerate for up to a week.
Can I freeze them?
Absolutely! Wrap tightly and freeze for up to 2 months. Thaw at room temp before serving.
What Is The Difference Between Blondies And Brownies?
Blondies are made with white chocolate instead of cocoa and dark chocolate. They have a rich, buttery, and sweet vanilla flavour compared to the fudgy, chocolatey taste of brownies.
Why Did My Blondies Come Out Cakey Instead Of Fudgy?
Cakey blondies may result from over-mixing or over-baking. Be sure to mix just until combined and bake until just set in the centre. Also make sure you’re using plain flour instead of self raising flour!
Recommended Equipment/Ingredients
- 9″ Baking Tin You can use an 8″ tin if you’d like a thicker blondie.
- stand mixer
- electric hand whisk
- Vanilla Extract
- Mixing Bowl Mine is pink of course!
- Scales
- Lemon Curd Or Lemon Marmalade
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Ready to Bake These Lemon Meringue Blondies?
If you love zesty, fudgy blondies as much as I do, you have to try these Lemon Meringue Blondies! They’re fresh, fun, and full of flavour, perfect for summer or any time you’re craving something sweet and citrusy.
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Recommended
Lemon Meringue Blondies
Ingredients
- 200g White Chocolate (Melted).
- 175g Unsalted Butter (Melted).
- 200g Caster Sugar
- 2 Medium Eggs (50g Each).
- 1 Egg Yolk
- 280g Plain Flour
- 20g Cornflour
- 30g Golden Syrup
- Zest Of One Lemon
- 1/2 tbsp Lemon Juice or Lemon Flavouring
- 50g-100g Crushed Meringues (Extra for topping once baked).
- 200g Chopped White Chocolate or Chips
- 50-100g Lemon Curd
- 50g White Chocolate (Melted for drizzle).
Instructions
- Preheat the oven to Gas Mark 4 / 180ºc and line an 9×9" square tin with parchment paper.
- Add the unsalted butter and white chocolate to a bowl and melt in short bursts in the microwave, stirring well each time, until smooth. (Ensure you stir well in between to stop it from splitting).
- Once melted, stir in your caster sugar until combined.
- Add in the eggs and golden syrup and stir again until combined.
- Mix through the plain flour and cornflour you can no longer see any flour.
- Fold through your chocolate, meringues, lemon zest and lemon juice.
- Pour the mixture into your lined tin, pipe on your lemon curd and swirl through. I like to try and swirl it through to the middle so I get lemon curd chunks in every bite! You can layer the blondie and pour half the mixture in, swirl some lemon curd through then top with more blondie and lemon curd.
- Bake for 25-30 minutes (mine take 28 minutes), take them out the oven when there is an ever so slight wobble in the middle.
- Once baked, press in some more meringues (optional).
- Let the blondies cool in the tin fully, and then set the blondies in the fridge for 3-4 hours or overnight for best results!
- Melt some white chocolate in a microwaveable bowl and drizzle over your blondie.
- Slice your blondie into 9-12 slices and enjoy!
Notes
- These blondies last at room temp, or in the fridge for up to a week or you can freeze them for 3+ months.
- 9″ Baking Tin You can use an 8″ tin if you’d like a thicker blondie.
- White Chocolate I use.