Description
These Double Raspberry Meringue Bars feature a buttery lemon-zested crust topped with tangy homemade raspberry curd and a luscious raspberry-infused meringue. Perfectly balanced with sweet and tart flavors, these bars are finished with an optional toasted meringue topping for a delightful texture contrast. Ideal for an elegant dessert or special occasion treat.
Ingredients
Scale
For the Crust:
- 160g (1 cup + ¼ cup) all-purpose flour
- 50g (½ cup) granulated sugar
- 25g (¼ cup) powdered sugar
- Zest of 1 lemon
- 140g (½ cup) unsalted butter, cold and sliced
For the Raspberry Curd:
- Use your preferred raspberry curd recipe
For the Raspberry Meringue:
- 120g (½ cup) water
- 3 tablespoons raspberry powder (from ground freeze-dried raspberries)
- 140g (â…” cup) granulated sugar
- 3 large egg whites
- Pinch of fine sea salt
- 1 tsp vanilla extract (optional, added at meringue stage)
Instructions
- Prepare the curd: Make the raspberry curd in advance according to your favorite recipe to ensure it’s ready for assembling the bars.
- Preheat oven: Set the oven to 350°F (175°C) so it’s ready when you prepare the crust.
- Prepare pan: Grease an 8×8 inch square pan, line it with parchment paper, and secure the paper with metal clips to prevent movement during baking.
- Make the crust: In a food processor, pulse together flour, granulated sugar, powdered sugar, lemon zest, and cold butter until the mixture resembles coarse crumbs. Press this evenly into the bottom of the prepared pan.
- Bake the crust: Bake the crust for 20-25 minutes or until lightly golden. Remove from the oven and immediately pour the raspberry curd evenly over the crust. Return to the oven and bake for an additional 15 minutes or until the curd is set around the edges.
- Chill: Allow the bars to cool to room temperature, then transfer to the refrigerator to chill for at least 4 hours or overnight to fully set.
- Make the meringue base: Grind freeze-dried raspberries into a fine powder. In a jar, mix the raspberry powder with water and shake well. Let this mixture sit for at least 1 hour to infuse.
- Strain and heat: Strain the raspberry water through a fine mesh sieve into a measuring cup, topping with water if needed to reach ½ cup total volume. Pour the mixture into a small pot, add granulated sugar, and stir over medium-low heat until sugar dissolves.
- Whip egg whites: Using a stand mixer, whisk the egg whites until frothy and beginning to form soft peaks.
- Cook sugar syrup: Heat the sugar-raspberry mixture until it reaches 245°F (118°C) on a candy thermometer. Remove from heat and let sit for 1 minute.
- Combine syrup with egg whites: Slowly pour the hot syrup into the whipping egg whites in a thin stream, while the mixer continues to run.
- Whip meringue: Continue whipping until the meringue is thick, glossy, and cooled. Add a pinch of salt and vanilla extract if using, and whip briefly to combine.
- Spread meringue: Spread the meringue evenly over the chilled raspberry curd layer on the bars.
- Toast (optional): Use a kitchen torch to carefully toast the meringue topping until golden brown for added flavor and decoration.
- Slice and serve: Warm a chef’s knife under hot water, dry it, and slice the bars cleanly. Serve chilled for best texture.
Notes
- The raspberry curd is essential to this recipe; prepare it ahead to allow assembly to proceed smoothly.
- Make sure the butter for the crust is cold for a crisp, flaky base.
- Chilling the bars overnight will improve flavor melding and make slicing easier.
- The kitchen torch step is optional but adds a beautiful caramelized finish to the meringue.
- Use a warm knife for slicing to achieve clean, neat bars without cracking the meringue.
