Lemon Tart Blondies with White Chocolate

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. Layer up a blondie and lemon tart filling and bake all together!

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Prep Time: 20

Cook Time: 35

Total Time: 55

Servings:

Author: Florence Jackson

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: 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: 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).