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Lemon Meringue Bars

Lemon Meringue Bars
YIELDS
12 servings

These lemon meringue bars are one of Eleanor’s most popular items!

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Ingredients

Lemon Curd

320
g egg yolks
8
whole eggs
760
g granulated sugar
360
g butter
600
mL freshly squeezed lemon juice
Zest of 3 lemons
4
gelatin leaves (softened in cold water)

Base

600
g all-purpose flour
210
g butter, cold and cut into chunks
210
g shortening, cold and cut into chunks
12
g sugar
6
g salt
180
g cold water

Swiss Meringue

350
g sugar
180
g egg whites
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Directions

Step 1

In a heavy bottomed saucepan whisk egg yolks and whole eggs until blended.

Step 2

Add granulated sugar, butter and freshly squeezed lemon juice.

Step 3

Place saucepan over low heat and cook stirring constantly until sugar and butter are melted.

Step 4

Continue to cook, stirring frequently for 5 minutes.

Step 5

Continue to cook stirring constantly cooking mixture until it is thick enough to coat the back of a spoon, about 20 minutes.

Step 6

Fold gelatin into mixture until smooth.

Step 7

Strain mixture through a sieve and into a bowl. Put curd in a fridge to set.

Step 8

Pre-heat oven to 375°F.

Step 9

In a large bowl bring together flour, sugar, salt, butter and shortening.

Step 10

With a mixer, slowly add cold water until fully incorporated. Dough will be grainy.

Step 11

Wrap dough in flattened disks and refrigerate to allow gluten to rest and water to be fully absorbed.

Step 12

To use, roll out to 9×12 and place between two sheet trays for baking.

Step 13

Bake pie crust for 20-25 minutes at 375°F until golden brown. Should be firm.

Step 14

Set up a baking frame around base and pour 7 cups of lemon curd on top of base. Bar should be 3/4 inches deep.

Step 15

Put back into fridge.

Step 16

Heat egg white and sugar over bain marie whisking continuously until hot to the touch.

Step 17

Place into stand mixer and continue whisking on high until cool, voluminous with stiff peaks.

Step 18

Put meringue in piping bag.

Step 19

Remove bar from fridge and cut into 2×3 inch bars.

Step 20

Pipe meringue on top of bars in a decorative pattern.

Step 21

Torch the meringue with a handheld torch.

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