Rich, buttery sugar dough that pairs perfectly with the lemon and caramelized meringue – you have to try this!

Ingredients:

• 225g unsalted butter, room temperature
• 250g sugar
• 1 egg
• 1 egg yolk
• 2 tsp vanilla extract
• 1/2 tsp salt
• 2 tsp baking powder
• 2 1/2 cups all-purpose flour
• Meringue
• 4 large egg whites
• 1 cup sugar
• 1/4 tsp kosher salt
• Lemon cream (I used a pre-made one and added a little lemon and zest)

Meringue (Optional):

• 4 large egg whites
• 1 cup sugar
• 1/4 tsp kosher salt

Instructions:

1. Beat the butter and sugar with a hand mixer until light and fluffy
2. Add the egg and yolk, mixing until combined
3. Stir in the vanilla, baking powder, and salt, then add the flour until evenly mixed
4. Preheat the oven to 350F
5. Stir in the lemon curd to soften
6. Line a baking sheet with parchment paper and place dough balls using an ice cream scoop
7. Bake the cookies for 10-12 minutes until the edges are browned
8. Reduce the oven temperature to 300F and press the center of the cookies in with a glass, filling the space with 2 teaspoons of lemon cream
9. Return to the oven and bake for 5-8 minutes until cookie is set
10. Allow to cool completely

Meringue:

1. Place a medium saucepan with 1 inch of water to simmer
2. Place a heatproof bowl above the pan, not touching the water, and stir the egg whites, sugar, vanilla and salt until the sugar dissolves
3. Remove the bowl from the heat, and beat at high speed until stiff peaks form
4. Transfer to a piping bag and decorate as shown in the pictures
5. You can use a kitchen torch to caramelize the meringue

Make sure to store your blondie-brownies in an airtight container so they stay fresh for longer!