Instructions
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Preheat the oven to 160ºfan and line a 9” square tin
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Mix the melted butter with the two sugars
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Add the eggs and mix again
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Add the flour, cornflour and chocolate chips and lemon zest and mix
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Fold through slightly crushed meringue and pour the mix into the tin
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Dollop the lemon curd on and swirl through the lemon curd slightly
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Bake for 25-30 minutes, until there is a small wobble in the middle, and then cool in the tin
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Set the blondies in the fridge for 2+ hours, and enjoy
Notes
- These blondies will last 3-4+ days in the fridge or room temp
- These can freeze for 3+ months
- I use this 9″ square tray for my blondies
- I recommend this oven thermometer
- The lemon zest can be switched to lemon extract
- If you want just lemon blondies, leave out the meringue
