Description
These Double Raspberry Meringue Bars are a delightful dessert featuring a buttery shortbread crust, tangy raspberry curd, and a fluffy raspberry meringue topping. Perfect for any occasion, they offer a burst of flavor with each bite.
Ingredients
Scale
Shortbread Crust:
- 160g (1 cup + ¼ cup) all-purpose flour
- 50g (½ cup) granulated sugar
- 25g (¼ cup) powdered sugar
- Zest of a lemon
- 140g (½ cup) unsalted butter, cold and sliced
Raspberry Curd:
- (Link to your raspberry curd recipe)
Raspberry Meringue:
- 120g (½ cup) water
- 3 tablespoons raspberry powder (from ground freeze-dried raspberries)
- 140g (⅔ cup) granulated sugar
- 3 large egg whites
- Pinch fine sea salt
Instructions
- Prepare the curd: Make the raspberry curd according to your recipe beforehand.
- Preheat oven: Preheat the oven to 350°F (175°C).
- Prepare pan: Line a greased 8×8 square pan with parchment paper and secure it with metal clips.
- Make the crust: In a food processor, combine flour, granulated sugar, powdered sugar, lemon zest, and cold butter. Pulse until combined. Press the mixture into the bottom of the pan.
- Bake the crust: Bake for 20-25 minutes. Remove from the oven and pour the raspberry curd over it. Bake for another 15 minutes or until the curd is set on the sides.
- Chill: Let the bars cool to room temperature, then chill in the fridge for 4 hours or overnight.
- Make the meringue: Grind freeze-dried raspberries into a powder. Combine the raspberry powder with water in a jar and shake to mix. Let sit for at least an hour or up to 4.
- Strain and heat: Pour the raspberry water through a fine mesh sieve into a measuring cup. Add more water to fill the cup if necessary. Pour into a small pot and add granulated sugar. Stir and heat to medium-low.
- Whip egg whites: In a stand mixer bowl, whisk the egg whites until frothy.
- Combine sugar mixture: Cook the sugar and raspberry mixture until a thermometer reads 245°F (118°C). Turn off the heat and let sit for a minute. Slowly pour it into the whipping egg whites.
- Continue whipping: Whip until the meringue is thick and glossy. Add a pinch of salt and vanilla.
- Spread meringue: Spread the meringue over the cooled raspberry curd.
- Toast (optional): Use a kitchen torch to toast the meringue before serving, if desired.
- Slice and serve: Run a warm chef’s knife under hot water, wipe dry, and slice the bars to serve.
Notes
- For an extra tangy flavor, consider adding more lemon zest to the shortbread crust.
- Ensure the meringue is whipped to stiff peaks for the best texture.
- Prep Time: 30 minutes
- Cook Time: 40-50 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 bar
- Calories: 200
- Sugar: 18g
- Sodium: 50mg
- Fat: 9g
- Saturated Fat: 5g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 29g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 30mg