Lemon blondie with lemon curd and meringue – Recipe for the most delicious lemon blondie with lemon curd and salted meringue. This cake consists of a fudgy lemon blondie with white chocolate, tangy and smooth lemon curd, and a salted, torched meringue. It’s a sweet and tangy cake, perfect for serving at birthdays or with afternoon coffee. The blondie itself can be baked the day before, and the lemon curd can also be prepared in advance. All that’s left is to make the meringue on the day and assemble the cake.
Also, try my recipe for lemon blondie with blue poppy seeds or my ricotta cake with lemon, whipped cream, and lemon curd. Enjoy!
Lemon blondie with lemoncurd and meringue
Ingredients
LemoncurdInstructions
Lemon curd
Place lemon juice, eggs, and sugar in a heavy-bottomed saucepan. Whisk together over low heat. It’s crucial that the mixture does not boil. Continue whisking for a few minutes. Gradually add the butter, piece by piece. Keep whisking until the mixture becomes thick and creamy, which takes some time. Once the lemon curd has the consistency of a thick cream, strain it through a sieve into a sterilized jar that can be sealed tightly. Add lemon zest and let the lemon curd cool.
Lemon Blondie
Preheat the oven to 180°C (fan setting).
Melt the butter in a saucepan, then add the chocolate. Stir together until smooth. Let it cool.
Whisk eggs, sugar, and vanilla sugar until frothy for a couple of minutes. Add flour and salt to the batter and whisk until light and airy for a few more minutes. Stir in lemon juice and zest. Fold in the chocolate-butter mixture.
Pour the batter into a 24×24 cm pan lined with parchment paper. Bake the cake for about 30-35 minutes. It should be slightly soft in the center. Chill the cake until completely cold, ideally overnight.
Salted Meringue
Whisk the egg whites until frothy at medium speed. Gradually add salt and sugar while continuing to whisk. Sift in the powdered sugar and whisk at high speed for about 2 minutes or until the meringue is glossy and stiff.
Spread lemon curd over the lemon blondie and top with the meringue. Use a kitchen torch to lightly brown the meringue. Store the cake in the refrigerator until ready to serve or serve immediately. Enjoy!
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