{"id":4211,"date":"2024-05-21T20:36:13","date_gmt":"2024-05-21T20:36:13","guid":{"rendered":"https:\/\/tasting-thyme.com\/staging\/6788\/?p=4211"},"modified":"2025-02-27T19:30:40","modified_gmt":"2025-02-27T19:30:40","slug":"lemon-meringue-pie-blondies","status":"publish","type":"post","link":"https:\/\/tasting-thyme.com\/staging\/6788\/lemon-meringue-pie-blondies\/","title":{"rendered":"Lemon Meringue Pie Blondies"},"content":{"rendered":"Jump to Recipe<\/a>\n\n\n

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.<\/p>\n\n\n\n

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\u2019re 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!<\/p>\n\n\n\n

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! <\/p>\n\n\n\n

\"Lemon<\/figure>\n\n\n\n

THE KEY TO FUDGY BLONDIES<\/h2>\n\n\n\n

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:<\/p>\n\n\n\n

    \n
  1. Use the right ingredients<\/strong>: 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.<\/li>\n\n\n\n
  2. Don’t overmix the batter<\/strong>: Overmixing can lead to gluten development, resulting in a tougher texture. Mix until just combined to avoid this.<\/li>\n\n\n\n
  3. Bake for the right amount of time<\/strong>: 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.<\/li>\n\n\n\n
  4. Cool properly<\/strong>: Allow the blondies to cool completely in the pan before cutting into squares. This allows them to set properly and develop their fudgy texture.<\/li>\n\n\n\n
  5. Add-ins<\/strong>: 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.<\/li>\n<\/ol>\n\n\n\n

    By following these tips, you should be able to achieve deliciously fudgy blondies every time!<\/p>\n\n\n\n

    INGREDIENTS REQUIRED<\/h2>\n\n\n\n

    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\u2019ll 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! <\/p>\n\n\n\n