Lemon White Chocolate Blondies for Litha

These White Chooclate Blondies flavoured with lemon zest, and swirled with lemon curd for extra zing, are a perfect Summer dessert or snack. An ideal accompaniment to the Summer Solstice or Litha.

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To make your Lemon White Chocolate Blondies you will need:

INGREDIENTS

• 140g Unsalted Butter
• 150g White Chocolate, chopped or broken into squares
• 2 Eggs
• 100g Caster Sugar
• 60g Light Brown Sugar
• 1 tsp Vanilla Extract
• Zest of 1 Lemon
• 100g Plain Flour
• 5 tsps Lemn Curd (or more to taste!)

METHOD

1. Line an 8″ square cake tin with baking or greaseproof paper, and pre-heat the oven to 160 degres C, fan assisted. (Or 180 degrees C, 350 F or gas mark 4)
   
   If using a different size tin, baking times will differ. A larger tin will result in thinner blondies and need less time, a smaller tin will make thicker blondies and need more cooking time.
   
2. In a small saucepan gently melt the butter over a low heat. Stir gently to help move the butter around and prevent it from burning.
   
   
   
3. Add the white chocolate to the melted butter and slowly stir until it’s all melted. This mixture may separate, leaving the melted butter on top, but that is ok. Once melted, take it off the heat and leave to cool slightly.
   
   
   
4. Break your eggs into a bowl and lightly beat. At this stage you just want to break up the egg yolk and combine the white and yolk together.
   
   
   
5. Add in both the caster and light brown sugar and beat until it has gone slightly paler in colour and has thickened. This should take about 2 minutes by hand. Less if you use an electric mixer.
   
   
   
   Sugar substitutions: I have made this recipe with granulated sugar instead of Caster Sugar with no problems. You can change the quantites of white and brown sugar as long as the total amount of sugar is 160g. The more brown sugar you use, the more caramel the flavour. Youl could also use Dark Brown Sugar, but I’d suggest maybe 130g Caster Sugar and 30g Dark Brown Sugar.
   
6. Add in your Vanilla Extract and Lemon Zest and stir to mix it through.
   
   
   
   Make it Magic: Vanilla is thought to be calming and to add love and sweetness to a recipe. Lemon brings zest, happiness and joy. As you add these ingredients imagine you are adding the properties they bring to your baking.
   
7. Add your flour and fold it through your mixture, make sure to mix in any lumps of flour to get to a smooth batter.
   
   
   
   Make it Gluten Free: You can absolutely make these blondies using a plain white gluten free flour, with no issues at all. I haven’t tried it with other flour types yet.
   
8. Pour your mixture into your cake tin, then take the lemon curd and dot or drizzle it across the top of your blondies. You can use a skewer or end of the spoon to drag and swirl the curd across the top.
   
   
   
   Make it Magic: Add your lemon curd in shapes, for example the Sun, to add some extra magic to your bake, or write words or sigils with a skewer.
   
9. Put the blondies in your oven and bake for 30 minutes. When baked, the top should look dry and be lightly golden. Leave them to cool before cutting for cleaner slices.
   
   
   
   The serving sizes are up to you! 9 squares is a perfectly adequate blondie size, or cut into 8 for a slightly larger portion – rectangles or triangles work equally well. My preference is 16 squares, easy to grab as your walking past the cake tin, and no guilt if you choose to eat two in a sitting.