Lemon meringue blondie

A fabulous blondie recipe with extra crunch.
Lemon meringue blondie sliced on a wire rack

This one’s for those who can’t decide between devouring a lemon meringue pie or a blondie. Say hello to our lemon meringue blondie recipe! This baking wonder has a soft blondie-like bottom, and a crispy meringue top, making it the perfect companion to your cuppa.

For extra crunch, add lightly toasted macadamia nuts to the blondie mixture before baking.

Love dessert slices? Then this slice recipe collection will be right up your alley.


Macaroon topping


1.Preheat oven to 160C (140C fan-forced). Grease a 20cm x 30cm slice pan; line base and sides with baking paper, extending paper 2cm over the long sides.
2.Beat butter and sugar in a medium bowl with an electric mixer until pale and creamy. Add eggs; beat until just combined. Add flours, lemon curd and coconut; beat on low speed until well combined. Stir in chocolate and spread into prepared pan; bake for 25 minutes.

Macaroon topping

3.Meanwhile, beat egg whites and sugar in a medium bowl with an electric mixer for about 4 minutes or until thick and glossy. Fold in half the coconut flakes.
4.Remove blondie from oven and, working quickly, spread top with the Macaroon Topping and sprinkle with remaining coconut flakes. Return to oven; bake for a further 20 minutes or until browned. Cool completely in pan.

Not suitable to freeze.

Use shredded coconut in place of the moist coconut flakes if unavailable.


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