- Baker: Matt Othold
- IG: @mattaroons
- Makes: 9-12 (depending on the size of your cut)
- Prep time: 30 mins
- Bake time: 30 mins
- Total time: 1 hr
- Flour used: Matthews Cotswold All Purpose Regenerative White Flour
Lemon Meringue Pie Blondies Method:
- Mix together your two types of sugars & melted butter in a bowl for 3-5 mins until incorporated and thickened up.
- Add 3 eggs, one at a time, fully mixing and incorporating in before adding the next one.
- Then add in the vanilla and mix that through.
- Add in the lemon zest and mix again.
- Sieve in your plain flour and gently fold through until just incorporated.
- Add in your white choc chips and broken-up Meringue nest then gently fold through.
- Pour into a lined 9’ x 9’ square tin, smoothing out to all corners and sides.
- Pipe in small blobs of lemon curd into the Blondie at random points then smooth over the holes with mixture so they don’t burn in the oven.
- Bake in a preheated 160 degrees C fan oven for 30 mins, then leave to cool on wire rack to room temp (1hr).
- Next to make the Italian meringue, whisk the egg whites only to the soft peak stage.
- In a pan over a medium heat, add your caster sugar and water, heat to a temp of 120 degrees C (use a sugar thermometer).
- Pour the carefully and slowly into your egg whites while machine is mixing on slow speed to incorporate.
- Once all added, speed up the machine to medium speed and let it whisk for 5 mins and you’ll be left with delicious marshmallow like Italian meringue.
- Pipe this on top of the cooled Blondie and then, using a chefs blowtorch, toast the meringue (or put under grill if you don’t have a torch, but keep a close eye on it or it will burn).
- Place in fridge for 4 hrs to help set the Blondie - then cut up and enjoy!
You can also find the video guide on Matt's TikTok channel here!
