My Lemon Meringue Pie Blondies are definitely a hit in our household. Layers upon layers of fudgy blondie, lemon pie filling and then smothered in meringue. Toast the meringue swirls using a blow torch or pop under the oven for a few minutes for that gorgeously toasted finish.
These blondie bars are a wonderful alternative to a birthday cake and look so fabulous when sliced. The tall meringue makes them so impressive! Alternatively, they’re a super cute option to drop off at a friends or to share with family at home! I once made these for a bake-off at the office and was asked for the recipe A LOT!
To make these blondies, we rely heavily on the melted butter and light brown sugar to give the fudgy texture and super shiny topping. The gooey lemon topping matches perfectly with the thick blondies. Top with lashings of meringue and toast with a blowtorch to finish. This recipe cuts neatly into 9 pieces, and the thickness means this is a perfect serving in my opinion. That said, feel free to cut into smaller bites!
THE KEY TO FUDGY BLONDIES
I think there’s more difficulty in nailing a fudgy blondie vs a brownie. I know that I get far more questions on how to get that texture for this than any other bake. There are a few key things to keep in mind, but once you have this down, it really will feel so easy to get right every time. 0Making fudgy blondies involves a few key techniques:
- Use the right ingredients: Incorporate ingredients like brown sugar, which adds moisture and a chewy texture. Additionally, using melted butter instead of softened butter can contribute to a fudgier texture.
- Don’t overmix the batter: Overmixing can lead to gluten development, resulting in a tougher texture. Mix until just combined to avoid this.
- Bake for the right amount of time: Be careful not to overbake blondies, as they will continue to cook slightly after being removed from the oven due to residual heat. We want them to verge on underbaked for the ultimate fudgy texture.
- Cool properly: Allow the blondies to cool completely in the pan before cutting into squares. This allows them to set properly and develop their fudgy texture.
- Add-ins: Consider adding ingredients like chocolate chips, nuts, or caramel swirls for extra flavor and texture, but be mindful not to overload the batter with mix-ins, as this can affect the texture.
By following these tips, you should be able to achieve deliciously fudgy blondies every time!
INGREDIENTS REQUIRED
There are no specialist ingredients or equipment required for this bake. I can find everything I need at my local supermarket or grocery store. Also, I use a standard 8 inch square tin for almost all of my traybake recipes for ease. If you do want to convert to 9 inch, you’ll need to play with the quantities a little or they will be too thin. To line a square baking tin, cut two pieces of baking paper that are just narrower than the width of the tin (less than 8 inches wide). Then place one on top of the other in opposite directions, so that all four edges of the tin are covered. This will make removing the bake so much easier!
- White Chocolate, Melted
- Unsalted Butter, Melted
- Light Brown Soft Sugar
- Granulated Sugar
- Large Free Range Eggs
- Vanilla Extract
- Lemons (Juice and Zest)
- Plain (All Purpose) Flour
TIPS FOR THE BEST Lemon Meringue Pie Blondies
- Brown Sugar: This is crucial to the perfect fudgy texture and deep flavour. You could use dark brown soft if you’re really in a pinch. Light brown is definitely your best friend in blondies.
- Melted Butter: This is what gives the bake that oh so Instagrammable shiny, crisp top. Don’t skip this step!
- Lemon Pie Filling: This will look like a lot of steps but I promise it is so much easier than it looks.
- Melted White Chocolate: This gives the bake its richness and sweetness. Be really careful melting the white chocolate as it is prone to burning!
- Meringue Frosting: Meringue is easier than it looks but requires some specifics. Make sure your egg whites are fresh, and ideally cold. I oftentimes find egg whites from a carton don’t whip as well. Add in the sugar gradually.
For these Lemon Meringue Pie Blondies 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 Fruity Pebble Blondies. For videos and baking inspiration, head on over to my Instagram.
STORAGE : Lemon Meringue Pie Blondies
Because of the frosting, you need to store these blondies in the refrigerator. Place in an airtight container before placing in the fridge. It will keep for up to 3 days this way. A cake tin is a great option if you have one. It can sit out while you serve and eat, just keep it in the fridge if it will go a while without being eaten.
Alternatively, you can freeze the blondie itself before it gets frosted with meringue. Completely wrap as tight as you can using cling film/Saran wrap. If you have an airtight container too, place it in there before freezing. Let thaw in the fridge before making the frosting and serving!
Lemon Meringue Pie Blondies
Ingredients
For the Blondies
- 125 g White Chocolate Melted
- 170 g Unsalted Butter Melted
- 75 g Light Brown Soft Sugar
- 125 g Granulated Sugar
- 2 Large Eggs
- 120 g All Purpose Flour (Plain Flour)
- 2 tsp Vanilla Extract
For the Lemon Pie Layer
- 200 g Granulated Sugar
- 4 tbsp All Purpose Flour (Plain Flour)
- 350 ml Water
- 4 Large Egg Yolks, Beaten (Save the whites)
- 2 tbsp Unsalted Butter
- 2 Large Lemons Juice and Zest
For the Meringue
- 4 Egg Whites
- 200 g Granulated Sugar
Instructions
Make the Lemon Pie Filling
- You can either do this step now or while the blondies are baking. If you're a beginner baker, I suggest starting with the lemon pie filling!
- In a saucepan, whisk together the sugar, flour, a pinch of salt, the lemon juice, zest and water. Heat on medium and stir constantly until boiling. Add the butter, mix in and drop the heat to low.
- Beat the eggs in a bowl. Pour about 1/2 cup of the lemon/sugar/butter mixture into the eggs. Then pour that mixture back into the saucepan. Bring to a boil, whisking constantly until thick. Set aside.
For the Blondie
- Pre-heat your oven to 180℃/370℉, Line an 8″ Square Pan with greaseproof paper.
- In a small bowl, break up the white chocolate and melt in the microwave in 20 second intervals, stirring in between to make sure it doesn’t burn. Alternatively do this using a double boiler: Place the chocolate in a heat proof bowl resting on a small saucepan with simmering water. Stir until melted.
- In a large mixing bowl, whisk together the melted butter and both sugars. Add in the eggs and vanilla extract and mix again.
- Whisk in the melted white chocolate until fully incorporated. Add the flour and fold to combine. Pour into the lined dish.
- Bake 15 minutes until the topping looks golden but still not baked. Pour the lemon filling on top, do not worry if it breaks some of the top of the blondie! Return to the oven for 15-20 minutes until it looks set (a little wobble in the middle is fine). Let cool.
For the Meringue
- Once cool, start making the meringue. Whisk the egg whites on high with an electric mixer until soft peaks form.
- Add in the sugar, a few tablespoons at a time and continue to mix until all sugar has been added and the meringue forms stiff peaks.
- Spread the meringue over the cooled blondie. Toast with a blowtorch or place in the oven at 180℃/370℉ until just toasted on top. Serve!
