Lemon, Lime and Coconut Blondies

This week everybody is baking hot cross buns (I’m guilty...) or chocolate-based Easter treats. Instead, why not try baking something else... Something sweet but also zingy and gorgeous. These blondies make a change from chocolate brownies and are ideal for the chocolate haters in your friendship circle...

Blondies (can you spot the bee hovering?)

This recipe is adapted from a recipe from Australian Good Taste magazine - July 2010.

Makes 15

·        250g butter
·        1 ½ cups caster sugar
·        4 eggs
·        1 ½ cups plain flour
·        1 cup desiccated coconut
·        3 teaspoons finely grated mixture of lemon and lime zest
·        1/4 cup fresh lemon and lime juice
·        Icing sugar, to dust

·        Preheat oven to 180ºC or 160ºC fan-forced. Line a 20 x 30cm (base measurement) slab pan with non-stick baking paper.
·        Melt the butter in a saucepan over medium heat. Remove from heat. Stir in sugar. Add eggs, 1 at a time, and stir until mixture is thick and glossy.
·        Sift the flour over the egg mixture and stir until well combined. Stir in coconut, zest and juice. Spread over base of prepared pan.
·        Bake for 30 minutes or until a skewer inserted into the centre comes out clean. Set aside in the pan to cool completely. Cut into pieces. Dust with icing sugar.

What will you be baking over Easter?


  1. What a fantastic recipe! I've made blondies with lemon before but never with both lemon and lime. What a gorgeous combo!

  2. These look delicious, so lovely and fresh. I love lemony tang in desserts- especially after too much chocolate.


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