Wednesday, 8 July 2015


'Oh Wow' said my friend, 'these are delicious Kez, hope they're going on the blog. So here it is, afterall, who am I to stand in the way of such a reasonable suggestion? This is a version of a Blondie, which is really a Brownie made with white chocolate. Soft and sort of gooey/creamy with  a lemon tang and very , very 'moreish'.

I find that the zest and juice alone are not lemony enough and use some citric acid to give it a little extra zing. It also is good as a dessert, serve warm or reheat in the microwave and add a scoop of vanilla icecream. Use gluten free flour for a treat for the gluten intolerant.

can also be gluten free

250 gms butter
400 gms white chocolate / 2 large blocks
4 eggs
2 cups castor sugar

1 teaspoon citric acid or a little more
1 1/2 cups plain flour or 1 1/4 cups gluten free flour
1 cup almond meal
Juice and zest of 2 lemons

Place chocolate and butter in glass bowl and melt in microwave. Use medium heat. It should take about 3 minutes. Alternatively, use a bowl over hot water. Stir regularly until mixture is smooth.

Add citric acid and sugar to the mixture and stir well, then add flour, almond meal, lemon juice and zest. Mix well.

Taste mixture, if you want a stronger, more lemony or sour flavour dissolve a further ½ teaspoon of citric acid in a teaspoon of water and mix in.

Place mixture into a greased and lined tin. I use a rectangular slice tin that is approximately 21 cm wide, 29 cm long and 3 cm deep.

Bake at 1600 until firm on the edges and slightly soft in the middle. It will take about 40-60 minutes depending on the depth of the tin. 

Allow lemonies to stand for a few minutes and then carefully lift out and place on cooling rack.

Cut up and place in an airtight container or jar.

Serve with a dust of icing sugar.

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