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Lemon curd blondies
The sweetness of these blondies is beautifully balanced by fresh lemon zest and ripples of tangy lemon curd.

Lemon curd blondies

Makes: 8 blondies

Ingredients

1 box NOMU MiniMakes Vanilla Blondie Batter Mix
Finely grated zest of 2 lemons
60g unsalted butter, melted
1 large egg
3 tbsp homemade or store-bought lemon curd

Directions

Preheat your oven to 160°C fan-assisted convection and prepare a 21x11cm loaf tin with baking paper.

Place the lemon zest and sugar (sachet 1) into a mixing bowl and rub together using your fingertips. This helps to release the oils from the zest into the sugar.

Whisk the warm melted butter into the lemon-sugar, then add in the egg, whisking until well combined.

Add the blondie mix (sachet 2) and stir until just combined. Spread the batter evenly in the prepared tin and dollop the lemon curd on top, swirling it into the batter using a sharp knife or skewer.

Bake the blondie for 20-25 mins or until cooked through but still gooey in the centre. Allow to cool completely before slicing into squares.

Tip: When rippling the lemon curd into the blondie batter, try not to spread it too near the edges of the tin as it will caramelise and burn.

 

Ingredients

1 box NOMU MiniMakes Vanilla Blondie Batter Mix
Finely grated zest of 2 lemons
60g unsalted butter, melted
1 large egg
3 tbsp homemade or store-bought lemon curd

Directions

Preheat your oven to 160°C fan-assisted convection and prepare a 21x11cm loaf tin with baking paper.

Place the lemon zest and sugar (sachet 1) into a mixing bowl and rub together using your fingertips. This helps to release the oils from the zest into the sugar.

Whisk the warm melted butter into the lemon-sugar, then add in the egg, whisking until well combined.

Add the blondie mix (sachet 2) and stir until just combined. Spread the batter evenly in the prepared tin and dollop the lemon curd on top, swirling it into the batter using a sharp knife or skewer.

Bake the blondie for 20-25 mins or until cooked through but still gooey in the centre. Allow to cool completely before slicing into squares.

Tip: When rippling the lemon curd into the blondie batter, try not to spread it too near the edges of the tin as it will caramelise and burn.

 

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