I just love lemon curd sooo much! When I was little I used to have lemon curd sandwiches at school but I don't think my teeth would tolerate that much zingy lemon and sugar quite so frequently anymore so this is definitely a treat. The addition of thyme in this recipe gives an even more fragrant aroma (If that is possible?) and they are a perfect complimentary match on flavour.
I cut my tray of blondies into 12, not because i'm being really stingy but it is so indulgent and squidgy that anymore might put you into a comfort coma...you have been warned!
So I made my lemon thyme curd a bit in advance, just so I could have some on my mother in law's homemade welsh cakes which are to die for! Maybe let you in on that recipe in the future. You can make the curd whenever you fancy but it'll probably last for 1 or 2 weeks, just check for furriness levels as it would be truly heartbreaking to throw away.
For the lemon thyme curd
Makes 1 small kilner jar (the one in the picture)
- 2 lemons zest and juice
- 4 x large free range eggs (whisk)
- 120g goats butter
- 180g caster sugar
- A good handful of thyme or lemon thyme
To a medium sized metal or glass bowl, add all the ingredients and make sure you have given the eggs a little whisk with a fork before adding.
Place a saucepan filled with a little water (if you place the bowl on top, the water must not touch) on a low heat and place your bowl on top. As the butter melts it starts to look like something has gone terribly wrong but just wait until all the butter has melted and you should see that it all comes together. I like to use a whisk whilst all the ingredients are gently melting and then switch to a spatula.
Keep a continuous stir going and the mixture will gradually start to thicken. At the first sign of this (usually when the mix coats the spatula and doesn't slip off right away)take the bowl off the pan of water and put to one side.
Using a sieve, over a jug or smaller bowl, pour the mix through, getting out the zest and any small cooked egg bits.
Put the jug/bowl in the fridge and chill it for a minimum of 1 hour before using on anything else.
Lemon Thyme Curd Blondies
Makes 1 tin 25cmx25cm greased and lined with baking parchment/12 small fingers
- 225g good quality white chocolate
- 250g goats butter
- 260g light brown sugar
- 75g demerara sugar
- 335g plain flour
- 1 1/2 tsp vanilla extract
- 1 1/2 tsp baking powder
- 1 1/2 tsp flaked sea salt
- 3 x large free range eggs
- homemade lemon thyme curd
Set your oven to 180ºC and grease and line your tin.
Melt the butter on a medium heat and remove once completely liquid.
whisk the eggs, vanilla and sugars in a stand mixer or by hand, until all incorporated.
Sieve the flour and baking powder into a bowl, add the salt (don't put it through the sieve it just gets stuck) and put to one side.
To the egg and sugar mix, fold in the melted butter, then the sieved ingredients. Add the chocolate and give a light stir.
Spoon it all into your prepared tin and spread to all edges.
Now the fun bit, drizzle on however much lemon curd you like! I used about 5 large tbsp but hey go crazy if you want to! Swirl it all around and then whack in the oven for around 30 mins.
You are not looking for a set cake because brownies/blondies are supposed to be gooey. Set the tin on a wire rack to cool and once it has cooled sufficiently, put it in the fridge to chill for a couple of hours.
Once chilled, cut into fingers and dish up. It's best kept in the fridge to keep it's best consistency and will last for 4 days (yeah right) .
G x
