Does anything say summer is coming more than delicious zesty lemon curd? Nope, thought not!
I was feeling the joys of spring the other day and, with a small jar of lemon curd to use up, decided to have a look back through Pinterest to find a suitable recipe to use it in.
As soon as I saw these lemon-vanilla dream bars from Mainly Baking, which I pinned a year and a half ago, I knew they were ‘the one’.
I did a bit of googling to see if I could find the original recipe, and although I didn’t manage that I did find a variation which used a coconut flavoured white chocolate, which then led to me adding desiccated coconut into the mix.
Although the flavour of the coconut wasn’t especially strong, it was noticeable and I thought it added a nice bite to the blondes. The lemon curd is swirled in so you get little pockets of zesty deliciousness, and the chunks of white chocolate add a nice texture contrast.
I was a fan of these, and so were all my taste testers at work – my boss even gave them a ‘wow’, and he’s not the biggest cake fan.
These bars are summery and lovely, and I would highly recommend you make them. They’re also perfect for March’s We Should Cocoa challenge, hosted by I’d Much Bake Than… who chose coconut as the theme.
Lemon, white chocolate and coconut blondies (adapted from Mainly Baking)
- 225g white chocolate, chopped
- 85g butter
- 50g sugar
- 2 medium eggs
- 1 tsp vanilla bean paste
- 30g desiccated coconut
- 80g plain flour
- 75g white chocolate
- 165g lemon curd
Start by heating the 225g white chocolate and butter in a bowl of a saucepan of barely simmering water. White chocolate needs to be melted slowly over a low heat, so don’t rush this bit! Once melted, remove from the heat and beat in the sugar, eggs and vanilla bean paste. Fold in the coconut, then sift in the flour and fold again. Finally, stir in the white chocolate chips and then spread the mixture into an 8×8″ square tin, lined with baking paper.
Spoon the lemon curd in little dollops over the top of the cake batter, then gently swirl with a butter knife or skewer, making sure not to over-mix – you want there to be little pockets of lemon curd in the baked blondies. Bake at 180 degrees (160 fan) for 20-25 minutes, or until the top is turning golden and the blondies are just firm to the touch. Leave to cool in the tin, then slice into squares and serve.