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Lemon Meringue Pie Blondies

Lemon Meringue Pie Blondies

These 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. Make the lemon pie filling either before making the blondie batter or while the blondies are in the oven for best results.
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Prep Time: 25 minutes
Cook Time: 35 minutes
Total Time: 40 minutes
Servings: 9
Author: Florence Jackson

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!