Preheat the oven to Gas Mark 4 / 180ºc and line an 9x9" 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!
