DISCLAIMER: THIS PAGE MAY CONTAIN AFFILIATE LINKS.
These Lemon Tart Blondies with White Chocolate are a delightful blend of citrus scents and gooey textures. This bake essentially comprises a blondie base layer topped with the filling from a lemon tart. This zesty bake is the perfect way to close out your summer baking. This is the recipe for you if you want a lemon blondie recipe with a little extra wow factor – perfect to show off to friends/family/book club.
The combination of lemon and white chocolate is one of my personal favourites, blending seamlessly in the fudgy goodness that is this blondie. Both components are pretty easy to make, then you layer up and bake as one. Not to be confused for a lemon bar, but also not too dissimilar!
I think there’s something about a traybake that makes for the ultimate baked good. It’s easy to slice, serve, share, transport and eat straight from the tin with a spoon. It comprises a simple white chocolate blondie base topped with a lemon tart filling. The gooeyness of the topping meets the chunks of white chocolate in a truly wonderful way.
Tips for the best Lemon Tart Blondies with White Chocolate
- Melted Butter: This is what gives blondies that oh so Instagrammable shiny, crisp top. Don’t skip this step!
- Chocolate: I use lots of chopped white chocolate as a mix in, but chocolate chips or really any chocolate will work!Â
- Lemon: Use fresh, unwaxed lemons as you will be adding freshly grated zest. I make a recommendation in the recipe for lemon extract, as this gives flavour with minimal liquid. If you don’t want to use this, they’ll still taste great.
- Lemon Juice: The topping uses a LOT of lemon juice. About 4-5 lemons. So feel free to use the bottled variety instead if easier/cheaper!
- Melted White Chocolate: This gives the bake its richness and sweetness. Be really careful melting the white chocolate as it is prone to burning! Also, the addition of extra white chocolate on top is optional but highly recommended.
For these Lemon Tart Blondies with White Chocolate I use a basic 8′ square pan (I like this one), and recommend using an electric or stand mixer to really combine the butter and sugars (with a mixer like this). If you want more traybake recipes try these Mocha & Pecan Blondies or these Lemon Cheesecake Blondies. For videos and baking inspiration, head on over to my Instagram.
Lemon Tart Blondies with White Chocolate
Ingredients
For the Blondie Layer
- 2 Medium Free Range Eggs
- 70 g Granulated Sugar
- 1 tsp Lemon Extract Optional
- 200 g White Chocolate Melted
- 110 g Unsalted Butter Melted
- 200 g Plain Flour
- 100 g White Chocolate Roughly Chopped
- Zest of 1 Lemon
For the Lemon Tart Layer
- 40 g Plain Flour
- 200 g Granulated Sugar
- 4 Medium Free Range Eggs
- 180 ml Lemon Juice
- Icing Sugar Optional
Instructions
- Preheat the oven to 180C fan/200C/400F/gas mark 6 and line an 8 inch baking tin.
- To make the blondie layer:Â Start by whisking the eggs on high speed with an electric mixer for 5 minutes, until pale and fluffy. Add the sugar and whisk again.
- Add in the melted white chocolate, melted butter and lemon extract if using, and whisk until combined. Fold in the flour before folding in the lemon zest and chopped chocolate. Pour into the baking tin and set aside.
- To make the lemon tart topping:Â First whisk the flour and sugar together. Then add the eggs and whisk again until combined. Finally, whisk in the lemon juice. The final result will be pretty runny. Pour this over the blondie base.
- Bake for 35 minutes, until the edges are browning. The middle may wobble just slightly but shouldn’t be overly wobbly. Leave to cool entirely before dusting with icing sugar and slicing (use a very sharp knife for clean slices).
