Lemon Meringue Bars

These little bites have such a vibrant colour and taste – the lemon zing is perfectly sharp, sitting on top of a crumbly, buttery shortbread base and balanced by a silky smooth meringue topping, mmm…

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yum!

This recipe is from Butter Baking, a baking blog which I am obsessed with! Everything that Natasha makes looks delicious and I will definitely be using more of her recipes after trailing this one!

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I hope you give this recipe a go, it’s such a nice summertime bake!

Ingredients:

  • 215g plain flour
  • 170g butter, softened
  • 55g icing sugar
  • 70g plain flour
  • 450g caster sugar (A lot, I know…)
  • 250ml of freshly squeezed lemon juice – roughly 3 large lemons
  • zest from 1 large lemon
  • 6 eggs + 1 egg yolk (I used 5 large eggs and the recipe was still perfect!)
  • 100g caster sugar
  • 70g egg white – approx. 2 eggs
  • pinch of salt

Method:

  1. Grease and line a 8 x 8 inch square pan with baking parchment or grease-proof paper
  2. For your shortbread base, place all of your ingredients into a large bowl. Using your fingers, lightly rub the butter into your dry ingredients as if you were making a crumble topping. The base is ready when a dough is formed
  3. Press your dough into the base of the pan and up the sides, roughly 3/4 of the way up.
  4. Place a piece of baking parchment on top of your crust, and fill the pan with baking beans. Pop into the oven for 20-25 mins, until golden around the edges
  5. To make your filling, put your flour, sugar, lemon juice and zest in a large bowl and mix to dissolve the huge pile of sugar!
  6. Whisk together your eggs and the extra egg yolk along with a pinch of salt in a separate bowl, and then pour the mixture into your large bowl of sugar and lemon juice. Mix.
  7. Pour the lemon filling into your pie crust (make sure to remove the baking beans first!). Place back into the oven and bake at 150°C for 30-40 mins, until the filling looks firm but with a slight wobble!
  8. Leave to cool to room temperature, and then set in the fridge for a few hours
  9. To make your meringue, (THIS IS A GUARANTEED PERFECT MERINGUE ❤ ) Place your caster sugar, egg white and salt in a heat proof bowl and put your bowl over a pan of simmering water. Whisk your egg whites continuously until the mixture reaches 60°C on a sugar thermometer. Remove from the heat, and place onto a normal work surface
  10. Whisk your meringue using a hand held whisk/ free standing mixer (with a whisk attachment) until stiff peaks are formed! (Check out my photo below – as a test, you should be able to hold the meringue bowl upside down, on top of your head without the meringue moving at all – good luck 🙂 )13621750_10206552928966732_1757143580_o
  11. Finally, pipe your meringue onto your lemon meringue slices in any style you like! I then blow torched my meringue until golden brown!
  12. EAT, mmmm!

Lots of Love,

Sofia xxxxxx ❤ ❤ ❤

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