A zesty take on a blondie. My inspiration for this one comes from the classic & much-loved lemon drizzle cake. I have opted for a gooey, dense lemon-drizzle-style base, with a lemon curd glazing & lemon drizzle on top.
I just love the zingy taste you get from lemon curds and homemade lemon drizzle; I think they only way you can truly get this is from home made and tasting each and every batch. I make my own lemon curd from fresh lemons, I don’t buy the mass-produced jars, the recipe I use to make my zingy homemade lemon curd spans back to when I was a child and would bake lemon curd with my Nan and my mum, in fact it is still a handwritten piece of paper, which my Nan kept pinned to the inside of one of her cupboard doors.
Lemon curd is such a simple recipe to make, it’s only lemons, butter, eggs, and sugar, but it’s getting the mixture just right and continually tasting it and refining it for that lip curling zingy hit. I just love it, but the battle isn’t over just making an incredible tasting lemon curd, you then have to combine it to make into a lemon blondie, not a lemon drizzle cake, and bake something which has a beautifully fresh, zingy taste and isn’t too flaky or cakey, nor too firm. Once I have the perfect lemon blondie I finally drizzle with a homemade lemon drizzle.
Once the lemon blondies have cooled, I vacuum seal each brownie and carefully package them into the postal brownies gift box, ready for the brownies to be delivered by letterbox delivery straight to your door so they arrive as fresh as when I baked them. Who doesn’t love Brownies (the lemon is all about blondie).
Ingredients & Allergens
Granulated Sugar, Light Brown Sugar (Sugar, Cane Molasses, Humectant (Glycerol)) Unsalted Butter (Milk), Unsalted Butter (Milk), (Eggs) Plain Flour (Wheat), Salt, Lemon Extract (Rapeseed Oil, Lemon Oil), Lemons, Icing Sugar (Icing Sugar, Anti-Caking Agent: Tricalcium Phosphate) Baking Powder (Raising Agents (Diphosphates, Sodium Carbonates), Wheat Flour)
Allergens: Milk, Eggs, Soya, Wheat.