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Thick and fudgey lemon meringue blondies with a lemon white chocolate chip base, lemon curd swirl and meringue chunks throughout. 

So yeah, THIS IS HAPPENING. This recipe has been requested over and over, and here is your new favourite zingy bake ever. 

Lemon Bakes

We all know that lemon bakes are one of my favourite flavours because they are just so fresh. Honestly, I don’t get bored of lemon, it’s never too heavy, and I just adore it. I’ve made what feels like and endless amount of lemon recipes already, but there is always room for more.

My lemon drizzle loaf cake is iconic, and such a classic, and it’s just zingy perfection. My lemon bars are the same, with a thiiiiick lemon curd on top of a homemade shortbread, I adore them. 

Lemon Meringue 

When it comes to lemon meringue, I have a fair few recipes already, from the classic lemon meringue pie, to even lemon meringue ice cream… and they are both as equally as delicious as the other. The flavour of lemon mixed with the sweetness of meringue is just perfection in my eyes.

Whether the lemon comes into the bake purely from the addition of zest, lemon curd, or anything else… it’s the fresh and zesty flavour that I adore. A classic lemon meringue pie you use a homemade meringue, of course, but with this one it’s best to use a shop bought meringue as you want a super crunchy meringue for best results. 


These blondies have a mixture of ten ingredients involved, but they are all ingredients that are easy to find or buy from the shop. The blondies are similar enough to my other blondies, I just switch things up to change flavours sometimes. 

  • Butter – this can be actual real butter, a baking spread, or even a margarine 
  • Sugar – I use both light brown soft sugar and granulated sugar in these blondies, but all of one or all of the other works well 
  • Eggs – my blondies tend to use three as standard, I always use medium eggs 
  • Flour – just regular plain flour, or you’ll have a cake texture. I also use cornflour for texture but this can be replaced with 25g more plain flour
  • Lemon – I use the zest of a lemon here, but you can use 1tsp lemon extract if you prefer. I also swirl through some lemon curd  
  • White chocolate – for the chips in the blondie
  • Meringue – I used shop bought meringues as you want the dry meringue, you don’t want soft marshmallow ones as they may dissolve 

The Baking

I always line the base and sides of my tin with a good quality parchment paper so that the blondies can’t stick to the tin. I also always use the same size 9″ square tin when baking blondies, brownies, cookie bars and so on as I love the size of bake you get from it. 

One the mixture has been poured into  the tin and smoothed over, you can bake it. I know my oven temperatures are accurate as I have done enough testing in them. However, if you aren’t sure, you can use an oven thermometer to test it. Sometimes the differing temperature is okay, but with blondies and brownies it needs to be super accurate. 

I bake my blondies and brownies for 25-28 minutes, until there is a slight wobble in the middle of the tray. If the tray is wobbling loads, it does need a little longer baking. If you find your blondies aren’t shaking at all, they may be slightly overdone. However, you can try a little bit before refrigerating to make sure if they need this stage or not as it’s designed to help set them. 

Tips & Tricks 

  • These blondies will last 3-4+ days in the fridge or room temp 
  • These can freeze for 3+ months 
  • I use this 9″ square tin 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 

Lemon Meringue Blondies!

Thick and fudgey lemon meringue blondies with a lemon white chocolate chip base, lemon curd swirl and meringue chunks throughout. 
Print Pin Rate
Category: Traybakes
Type: Blondies
Keyword: Lemon, lemon meringue, Meringue
Prep Time: 20 minutes
Cook Time: 30 minutes
Cooling & setting time: 3 hours
Total Time: 3 hours 50 minutes
Servings: 16 pieces
Author: Jane's Patisserie


  • 200 g unsalted butter (melted)
  • 125 g light brown sugar
  • 125 g granulated sugar
  • 3 medium eggs
  • 275 g plain flour
  • 1 tbsp cornflour
  • Zest of 1 lemon
  • 150 g white chocolate chips
  • 100-200 g lemon curd
  • 4-6 meringues


  • Preheat the oven to 160ºfan and line a 9” square tin
  • Mix the melted butter with the two sugars 
  • Add the eggs and mix again 
  • Add the flour, cornflour and chocolate chips and lemon zest and mix
  • Fold through slightly crushed meringue and pour the mix into the tin
  • Dollop the lemon curd on and swirl through the lemon curd slightly
  • Bake for 25-30 minutes, until there is a small wobble in the middle, and then cool in the tin
  • Set the blondies in the fridge for 2+ hours, and enjoy


  • 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 



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  1. Emma on July 10, 2024 at 10:41 pm

    These look fab! Just wondered, could this recipe be used to make into bronuts?

  2. Shannon on June 11, 2024 at 1:26 pm

    Hi Jane, I love your recipes and I was so excited to make these as I love lemon meringue! I seem to have an issue baking blondies, I set my oven to 160 degrees and used a 7×7 or 8×8 tin to bake these. Unfortunately the were very goopy in the middle and the outer sides were slightly over baked. Is is the size of tin I am using or the temperature of my oven? I have never made a good batch of blondies haha.

    Any help appreciated thank you!

    • Jane's Patisserie on June 17, 2024 at 8:38 am

      Hiya – for these to bake correctly you need to use the correct size of tin. The ones you are using are far too small x

  3. Catherine on May 13, 2024 at 4:00 pm

    Can you please advise how long should I bake this for in a 8 inch square tin?

  4. Jane on April 25, 2024 at 9:15 am

    Hi, how many grams of meringues do we use? Is it the meringue nests you bought please?

  5. Susan on April 13, 2024 at 8:27 pm

    I have just baked these Lemon Meringue Blondies
    They taste delicious however look nothing like yours they are more like a cake
    What have I done wrong

    • Jane's Patisserie on April 15, 2024 at 8:41 am

      Hey! If blondies turn out cakey, they are overbaked! x

  6. Pam on April 12, 2024 at 4:55 pm

    Just made these, think mine were a little ‘overdone’ but still taste amazing and have a chewy texture. I used shop bought meringues but they sort of disappeared in the bake. What size pieces did you break them up to into, I’d like to still see pieces as per your photos. Or is it simply because they were over baked?

    • Jane's Patisserie on May 8, 2024 at 11:52 am

      I barely break mine up at all as they crush quite easily, so I just squish them in my hands a bit and add to the bowl. It may be because they baked for longer xx

  7. Lauren on April 7, 2024 at 6:58 am


    You know how with your brownies you need to mix the sugar and eggs until pale, mousse like, and double the original volume – do you need to do the same for blondies?

  8. Lesley on April 4, 2024 at 1:01 pm

    5 stars
    Hi. Could I replace the flour for gluten free flour and would it just be equal amounts. Thank you.

    • Jane's Patisserie on April 4, 2024 at 3:25 pm

      Yes, that should be fine! Adding xantham gum may be useful as well if your flour doesn’t already contain it x

  9. Rachel McEvilly on February 28, 2024 at 2:08 pm

    hi how many grams of meringues would you say to use? (my shop have different sizes)

  10. Alev on February 20, 2024 at 3:42 pm

    You say 4-6 meringues. Can you pls give me a wight as all merenguie shapes and sizes vary. Thank you

    • Debbie ledger on March 7, 2024 at 8:55 am

      Can you add a few berries to this recipe..I fancy the blueberries and the lemon curd!

  11. Marie on February 18, 2024 at 8:33 am

    These look amazing! Can you leave out the white chocolate or put something else in instead? My mother-in-law is allergic to chocolate and she really misses out on brownies and blondies.

    • Jane's Patisserie on February 19, 2024 at 9:49 am

      Hey! Thank you! You can leave it out, or replace with nuts maybe?

    • Trey on February 24, 2024 at 2:13 pm

      Hey, these look gorgeous. How much lemon extract should be used instead of the juice?

    • Jane's Patisserie on February 28, 2024 at 3:53 pm

      1-2 tsps! x

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