Lemon blondies tart by Scottish baking blog Tasting Thyme

For these delicious pastries, consider a lemon pie filling elegantly layered on a white chocolate blondie in place of the dough.

It sounds brilliant, and it is. This zesty bake is the perfect way to wrap up your summer cookout as we start looking for more comfort foods.

The combination of lemon and white chocolate is one of my favorites, blending in perfectly with the melting goodness of this blonde.

I think there’s something about a baking tray that makes it the ultimate baked good. It’s easy to slice, serve, share, transport and eat straight from the box with a spoon. It consists of a simple white chocolate blondie base topped with a lemon pie filling. The goo of the filling meets the white chocolate chunks in a truly wonderful way.

Florence Stanton is a Scottish blogger also known as Tasting Thyme online.

If you’re heading out for a late summer BBQ you’ll be warmly regarded by those in attendance and I also recommend packing them up and taking them to the beach. I highly recommend getting a container filled with them and some sandwiches, and maybe even a bottle of wine or a flask of coffee for a midweek date or a Saturday spent on the beach with the family.

For lemon juice, feel free to use the bottled variety in place of fresh lemons. For lemon zest, be sure to buy untreated lemons.

The preparation time is about 20 minutes and the cooking time is 35 minutes.

Lemon Pie Blondies

For 16 people

Lemon pie blondies.


For the blonde layer:

  • 2 medium free-range eggs
  • 70g caster sugar
  • 1 teaspoon lemon extract (optional)
  • 200g white chocolate, melted
  • 110g unsalted butter, melted
  • 200g plain flour
  • Zest of 1 lemon (untreated)
  • 100 g coarsely chopped white chocolate

For the lemon pie filling:

  • 40g plain flour
  • 200g caster sugar
  • 4 medium-sized free-range eggs
  • 180 ml lemon juice (3-4 lemons)



  1. Preheat oven to 180C fan/200C/400F/gas mark 6 and line an 8 inch pan.
  2. To make the blondie layer: Start by whisking the eggs at high speed with an electric mixer for 5 minutes, until pale and frothy. Add the sugar and whisk again.
  3. Add melted white chocolate, melted butter, and lemon extract if using, and whisk until combined. Stir in the flour before incorporating the lemon zest and chopped chocolate. Pour into the cake tin and set aside.
  4. To make the lemon pie filling: First whisk the flour and sugar together. Then add the eggs and whisk again until combined. Finally, whisk in the lemon juice. The end result will be quite runny. Pour this over the blondie base.
  5. Bake for 35 minutes, until edges are golden brown. The middle may wobble slightly but should not be too wobbly. Let cool completely before dusting with icing sugar and slicing (use a sharp knife for clean slices).

Check out our recipe bank, or you can take inspiration from Florence’s website or Instagram page.

Florence Stanton is an Instagrammer and baking blogger from Aberdeen.

Already subscribed? Login

[Lemon tart blondies by Scottish baking blog Tasting Thyme]


Source link