LEMON MERINGUE BLONDIES
Prep time 15 mins Cooking time 45 mins Makes 20
185g butter, softened 220g caster sugar
150g plain flour
75g self-raising flour 215g lemon curd
80g desiccated coconut 150g white chocolate, finely chopped Macaroon topping
3 egg whites
165g caster sugar
50g moist coconut flakes
Preheat oven to 170°C. Grease a 20cm x 30cm baking pan; line base and sides with baking paper, extending paper 2cm over long sides. Beat butter and sugar in a small 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 mins. For the macaroon topping, beat egg whites and sugar in a small bowl with an electric mixer for about 4 mins or until thick and glossy. Fold in half the coconut flakes. Remove blondies from the oven and working quickly, spread over the macaroon topping. Sprinkle remaining coconut flakes on top and return to the oven. Bake for a further 20 mins or until slightly browned. Cool completely in the pan and cut into squares.