Meyer Lemon Walnut White Chocolate Chip Blondies

Doesn't this look moist and chewy and luscious?

My brother sent me a whole box of Meyer lemons for Christmas! So I am doing my usual compilation of all things Meyer lemon, to put each one of them to a good purpose. Here’s a great idea, for those who think there is no cookie that cannot be enhanced by chocolate, nuts and the complex, sunny flavor of the Meyer:)

Ingredients

1 cup all–purpose flour

1–1/2 cups sugar

1 teaspoon salt

1 cup (2 sticks) unsalted butter, softened

3 eggs

2 teaspoons pure lemon extract (or fresh Meyer lemon juice)

1/2 tablespoon plus 2 teaspoons freshly grated Meyer lemon zest

Optional: 3 drops yellow food coloring

1/2 to 1 cup toasted walnuts

1 cup white chocolate chips

3/4 cup powdered (confectioners’) sugar

2 tablespoons freshly squeezed Meyer lemon juice

No goat cheese!

Directions

Preheat oven to 350° F.

Place a piece of aluminum foil into a 13×9×2-inch pan, allowing the sides to hang out on the long side. Set aside. Baker’s note: You can use an 11×7×2-inch pan to produce a thicker blondie.

In a mixing bowl, stir together the first three ingredients. Add the next five ingredients (using only the ½ tablespoon of zest) and beat with a handheld mixer until well blended. Add the yellow food coloring (if using) and incorporate into the batter. Stir in the nuts and chocolate chips.

Pour batter into the prepared pan and evenly smooth the top with an offset spatula. Bake for 25-30 minutes, or until light golden brown and set.

Baker’s note: If using the smaller pan, you’ll need to adjust the baking time. May take up to 20 minutes more before the center finally sets. Cover the top with foil if it begins to brown too quickly.  Use a wooden skewer to test for doneness and allow for some moist crumbs to be clinging to the skewer. As long as the center isn’t liquidy or pasty–thick in consistency, it’s okay for something crumb-like to be sticking to the skewer.

While blondies are baking, prepare the glaze by combining powdered sugar with the lemon juice and the remaining 2 teaspoons of zest. Set aside.

Once the blondies are done baking, remove from oven and pierce entire top with a fork or blunt end of a skewer (while blondies are still hot). Quickly pour glaze over top and smooth to the edges of pan (it will soak in).

Allow the glazed blondies to completely cool in the pan. Once cooled, cut into squares or rectangles.

Thanks to Wine Imbiber for the splendid pix and recipe!

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