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lemon bar

Lemon Meringue Bars with a Poppyseed Shortbread Crust

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Prep Time 30 minutes
Cook Time 45 minutes
Resting Time 2 hours
Ingredients Equipment Method

Ingredients
  

For the Crust
  • 1/4 cup granulated sugar
  • 3 tbsp poppy seeds
  • 1/4 cup powdered sugar
  • 1 cup all-purpose flour
  • 1/2 cup salted butter cold and cut into small cubes
For the Lemon Layer
  • 1 cup granulated sugar
  • 2 tbsp all-purpose flour
  • 1/2 cup lemon juice
  • 1.5 tbsp lemon zest
  • 3 eggs
For the Swiss Meringue
  • 4 egg whites
  • 1 cup granulated sugar
  • 1/4 tsp cream of tartar
  • 1.5 tsp vanilla extract

Equipment

  • Pastry Cutter (or forks)
  • Stand Mixer with Whisk Attachment

Method
 

For the Crust
  1. Line an 8x8 or 11x7 pan with parchment paper, and preheat the oven to 350 F.
  2. In a medium bowl, whisk together your dry ingredients until well combined. Add butter chunks in a handful at a time, and use your pastry cutter to incorporate the butter into the flour mixture until no large pieces remain and the texture is crumbly. The mixture should stick together when pinched.
  3. Press the dough into the bottom of the pan firmly, creating an even and compact layer. Bake for 25 minutes or until the sides are golden.
For the Lemon Layer
  1. Whisk together the flour and sugar until combined. Add the eggs and mix until just combined. Finally, add lemon juice and lemon zest, and whisk once more until just combined into a runny mixture.
  2. Once the shortbread is done baking, remove the pan from the oven and pour the curd over the crust. Return the pan to the oven and reduce heat to 325 F before baking for 25 minutes.
  3. After the bars are done baking, allow to cool before transferring to the fridge to set for about two hours.
For the Meringue
  1. Pour sugar and egg whites into a medium sized pot BEFORE turning on the stovetop. Turn heat to low and whisk continuously until mixture has hit 160 F. As soon as the temperature is reached, give it another big whisk to even out any "hot spots", and pour directly into your stand mixer. Add cream of tartar.
  2. Using a whisk attachment, whip egg white mixture on medium for 7-10 minutes or until stiff peaks form; as you approach the 7 minute mark, add in your vanilla extract.
  3. If you have a kitchen torch--spread the meringue on top of the bars generously and torch to your heart's content! If you DO NOT HAVE A KITCHEN TORCH--remove the bars from the ban and peel off parchment paper. The bars should still stay in one piece. Return the bars to the pan and top generously with meringue. Set your oven to BROIL, and allow the pan to sit under the broiler for 1-2 minutes; keep a close eye on things because it can burn quickly! Once the tops have browned, remove and allow to set in the fridge for five minutes. Cut and serve!