📖 Instructions

1. Preheat your oven to 350°F (175°C). Line an 8x8 inch baking pan with parchment paper, leaving an overhang on the sides for easy removal. This is important, trust me, unless you like scraping baked goods out of pans. I learned that the hard way!
2. In a large mixing bowl, melt the butter in the microwave or in a saucepan over low heat. Let it cool slightly. It shouldn't be hot, just melted.
3. Add the light brown sugar and granulated sugar to the melted butter. Beat with an electric mixer (or a whisk) until well combined. The mixture should be smooth and creamy. If you're using a whisk, put some muscle into it!
4. Beat in the egg and egg yolk one at a time, then stir in the lemon extract and vanilla extract. Make sure everything is well incorporated.
5. In a separate bowl, whisk together the all-purpose flour and salt. It's crucial to whisk the flour to avoid any lumps in the final product.
6. Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Be careful not to overmix; overmixing can lead to tough blondies. Stop mixing when you no longer see streaks of flour.
7. Gently fold in half of the lemon curd into the batter. Swirl it in for a beautiful effect. Don't overmix, or the curd will disappear!
8. Pour the batter into the prepared baking pan and spread evenly. Dollop the remaining lemon curd over the top of the batter. Use a knife or skewer to swirl it decoratively. This is where you can get creative!
9. Bake for 25-30 minutes, or until the edges are golden brown and a toothpick inserted into the center comes out with moist crumbs. The center should be slightly gooey.
10. Let the blondies cool completely in the pan before lifting them out using the parchment paper overhang. Cut into squares and serve. Or, you know, just eat it straight from the pan. I won't judge.
11. Optional: Dust with powdered sugar for an extra touch of sweetness and visual appeal.