These are one of the delicious treats I made for February’s Carroll Cafe. These were a big hit. It was my first time making meringue and my first time using my new blow torch! This is actually much easier to make than I was expecting, especially considering how impressive it looks. The meringue gets piled, sky-high on top of a simple, tart lemon bar, for an elegant, and delicious dessert.
Adapted from Brown Eyed Baker
- 6 Tbsp unsalted butter, room temperature
- 1/3 cup light brown sugar
- 1 egg
- 1 cup graham cracker crumbs
- 1/2 cup all-purpose flour
Preheat oven to 350°F. Grease an 8×8″ pan with cooking spray, then line with parchment paper, leaving an overhang on each side. Set aside.
Using an electric mixer, beat butter and brown sugar until light and fluffy, about 3 minutes. Add the egg and beat to combine. Reduce speed and slowly add in the graham crumbs and flour, until dough forms. Press dough into an even layer in the bottom of the prepared baking dish. Bake for 10-15 minutes or until golden, let cool on a wire rack.
- 6 egg yolks, room temperature
- 1 (14oz) can sweetened condensed milk
- 1/2 cup freshly squeezed lemon juice (about 3-4 lemons)
Using an electric mixer with a whisk attachment, beat the yolks on high speed until pale and fluffy, about 3 minutes. Gradually pour in the condensed milk and beat until light and fluffy, about 4 more minutes. Scrape down the sides and slowly pour in the lemon juice, and mix on medium speed until combined.
Pour the filling over the crust and bake for 15-20 minutes or until the center is set. Let the pan cool on a wire rack until room temperature. Once completely cooled, cover tightly in plastic wrap and refrigerate for at least 4 hours or overnight.
- 1 1/4 cups granulated sugar, divided
- 2 Tbsp light corn syrup
- 3 Tbsp water
- 6 egg whites, room temperature
In a small saucepan, combine 1 cup and 2 Tbsp sugar, the corn syrup and the water over medium heat. Bring to a boil, stirring occasionally. Once boiling, do not stir, and heat to 240°F .
While the syrup is boiling, use an electric mixer with a whisk attachment to whip the egg whites on high speed, until soft peaks form. Slowly add the remaining 2 Tbsp of sugar. If the syrup hasn’t reached 240° turn the mixer off. Once the syrup is ready, turn the mixer speed to medium and slowly stream the syrup down the side of the bowl. Increase the speed to high and beat until stiff peaks form, about 7 minutes. The meringue will look glossy and smooth.
Scoop the meringue onto the chilled lemon bars. Using a kitchen torch, carefully brown the meringue until a nice golden brown. If you don’t own a torch the original instructions state that you can place the pan in a 500° oven for a few minutes to brown the top, making sure to keep a close eye on it.
Allow the meringue to cool, then cut into slices and serve.