Meyer Lemon Bars
We’re giving tried-and-true lemon bars an epic Meyer lemon makeover. A macadamia-studded crumb crust makes the perfect buttery base for our tart Meyer lemon custard filling, and piped meringue dresses these bars up with a photo-worthy finish. We baked this recipe in a rectangular tart pan for a modern look, but a 9-inch fluted round removable-bottom tart pan will also yield beautiful results.
Meyer Lemon Bars
Makes 8 to 10 servings
Ingredients
1 cup (125 grams) all-purpose flour½ cup (113 grams) cold unsalted butter*, cubed½ cup (68 grams) finely chopped roasted salted macadamia nuts⅓ cup (40 grams) confectioners’ sugar2 tablespoons (9 grams) plus 1 teaspoon (2 grams) packed Meyer lemon zest, divided½ teaspoon kosher salt, divided1¼ cups (250 grams) granulated sugar3 large eggs (150 grams), room temperature¼ cup (60 grams) Meyer lemon juice¼ cup (57 grams) unsalted butter, meltedMeringue Topping (recipe follows)
Instructions
Preheat oven to 350°F (180°C). Lightly spray a 13¾×4½-inch fluted removable-bottom tart pan with cooking spray.
In the work bowl of a food processor, combine flour, cold butter, nuts, confectioners’ sugar, 1 teaspoon (2 grams) lemon zest, and ¼ teaspoon salt; pulse until dough forms large clumps and holds together when pressed between fingers. Press dough into bottom and up sides of prepared pan. Place pan on a rimmed baking sheet.
In a medium bowl, whisk together granulated sugar, eggs, lemon juice, melted butter, remaining 2 tablespoons (9 grams) lemon zest, and remaining ¼ teaspoon salt until smooth and well combined. Pour egg mixture into prepared crust.
Bake until filling is mostly set (it may jiggle just slightly) and crust is golden brown, about 30 minutes. Let cool completely on a wire rack; gently remove from pan, and place on a serving platter.
Spoon Meringue Topping into a piping bag fitted with a small open star tip (Wilton No. 32); pipe as desired. Using a kitchen torch, lightly toast meringue. Serve immediately.
Notes
*We used Président.
Meringue Topping
Ingredients
⅔ cup (133 grams) granulated sugar¼ cup (60 grams) water2 large egg whites (60 grams)¼ teaspoon cream of tartar
Instructions
In a small saucepan, bring sugar and ¼ cup (60 grams) water to a boil over high heat. Reduce heat to medium-high; cook until a candy thermometer registers 248°F (120°C).
Meanwhile, in the bowl of a stand mixer fitted with the whisk attachment, beat egg whites and cream of tartar at medium-high speed until stiff peaks form.
With mixer at medium speed, pour hot sugar mixture into egg white mixture in a slow, steady stream, avoiding the whisk; beat on medium-high speed until mixture cools to room temperature and is a spreadable consistency, about 10 minutes. Use immediately.
*This recipe was originally featured in Bake from Scratch January/February 2020.
The post Meyer Lemon Bars first appeared on Bake from Scratch.