Meyer Lemon Blondies
Hi, Friends! Katie from Butterlust here, sharing my first Kendall-Jackson-inspired recipe of the year. It’s been way too long, and boy does it feel good to be back! Today’s recipe is bright, citrusy and simple — the perfect dessert for quickly and deliciously pulling you out of even the most dreary of winter funks.
It’s the time of year when light, fresh white wines seems to be forgotten and neglected, replaced by the warmth and body of big, bold reds. And understandably so. When it’s frigidly cold outside, wine-lovers the world over might argue that there’s little that’s more comforting than wrapping yourself up in a cozy blanket and a generous pour of Cabernet Sauvignon. (Good thing Kendall-Jackson makes a few great ones, too!)
But, I’m here today to represent the seasonably forgotten Sauvignon Blanc. It’s the perfect mate to these lemony blondies, and the perfect pick-me-up when you’re looking for a little less cozy and a little more pep during the gloomy winter months.
Not to be lumped into the category of average lemon desserts, these blondies are intensely chewy, best served ever-so-slightly underbaked so they retain a gooey, dough-like center, and studded with golden, fragrant Meyer lemon zest. Thought to be a cross between a lemon and a mandarin, Meyer lemons have a lighter acidity and more complex, floral flavor than a regular lemon. I love using them in place of their more commonplace cousin this time of year, in everything from tea to pasta to dessert.
In this case, the buoyant freshness of the Meyer lemon plays perfectly with the citrus notes in K-J AVANT Sauvignon Blanc, retaining just enough comforting chew via classic blondie texture, but with enough sunny punch to chase away those winter blues. Enjoy!
- 1½ cups all-purpose flour
- 1 teaspoon baking powder
- ½ teaspoon salt
- 1½ cups packed light brown sugar
- 2 tablespoons Meyer lemon zest
- ¾ cup (1½ sticks) unsalted butter, melted and cooled
- 2 large eggs, lightly beaten
- 1½ tablespoons Meyer lemon juice
- powdered sugar, for dusting
- Preheat the oven to 350F. Line a 8x8-inch pan with aluminum foil or parchment paper, lightly grease and set aside.
- In a large bowl, whisk together the flour, baking powder and salt; set aside
- In another large bowl, combine the brown sugar and Meyer lemon zest and use your fingers to massage the zest into the sugar. This will help to boost the lemony flavor in your blondies.
- Add the melted butter to the sugar mixture and stir until combined. Add in the eggs and Meyer lemon juice and mix well.
- Using a spatula, fold in the dry ingredients until just combined; do not over mix.
- Add dough to your prepared pan and bake for 20-25 minutes, until firm and golden brown. Let cool completely on a wire rack. Sprinkle with powdered sugar then cut into squares and serve with K-J AVANT Sauvignon Blanc.
