LEMON MERINGUE BLONDIES

Friday - - RECIPE CARDS -

Prep time 15 mins Cook­ing time 45 mins Makes 20

IN­GRE­DI­ENTS

185g but­ter, soft­ened 220g caster sugar

2 eggs

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

METHOD

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.

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