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!