We’re giving tried-and-true lemon bars an epic Meyer lemon makeover. A macadamia-studded crumb crust makes the proper buttery base for our tart Meyer lemon custard filling, and piped meringue attire these bars up with a photo-worthy end. We baked this recipe in an oblong tart pan for a contemporary look, however a 9-inch fluted spherical removable-bottom tart pan may even yield lovely outcomes.
Meyer Lemon Bars
Makes 8 to 10 servings
- 1 cup (125 grams) all-purpose flour
- ½ cup (113 grams) chilly unsalted butter*, cubed
- ½ cup (68 grams) finely chopped roasted salted macadamia nuts
- ⅓ cup (40 grams) confectioners’ sugar
- 2 tablespoons (9 grams) plus 1 teaspoon (2 grams) packed Meyer lemon zest, divided
- ½ teaspoon kosher salt, divided
- 1¼ cups (250 grams) granulated sugar
- 3 giant eggs (150 grams), room temperature
- ¼ cup (60 grams) Meyer lemon juice
- ¼ cup (57 grams) unsalted butter, melted
- Meringue Topping (recipe follows)
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Preheat oven to 350°F (180°C). Frivolously spray a 13¾×4½-inch fluted removable-bottom tart pan with cooking spray.
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Within the work bowl of a meals processor, mix flour, chilly butter, nuts, confectioners’ sugar, 1 teaspoon (2 grams) lemon zest, and ¼ teaspoon salt; pulse till dough kinds giant clumps and holds collectively when pressed between fingers. Press dough into backside and up sides of ready pan. Place pan on a rimmed baking sheet.
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In a medium bowl, whisk collectively granulated sugar, eggs, lemon juice, melted butter, remaining 2 tablespoons (9 grams) lemon zest, and remaining ¼ teaspoon salt till clean and effectively mixed. Pour egg combination into ready crust.
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Bake till filling is usually set (it could jiggle simply barely) and crust is golden brown, about half-hour. Let cool utterly on a wire rack; gently take away from pan, and place on a serving platter.
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Spoon Meringue Topping right into a piping bag fitted with a small open star tip (Wilton No. 32); pipe as desired. Utilizing a kitchen torch, frivolously toast meringue. Serve instantly.
Meringue Topping
- ⅔ cup (133 grams) granulated sugar
- ¼ cup (60 grams) water
- 2 giant egg whites (60 grams)
- ¼ teaspoon cream of tartar
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In a small saucepan, convey sugar and ¼ cup (60 grams) water to a boil over excessive warmth. Cut back warmth to medium-high; cook dinner till a sweet thermometer registers 248°F (120°C).
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In the meantime, within the bowl of a stand mixer fitted with the whisk attachment, beat egg whites and cream of tartar at medium-high pace till stiff peaks kind.
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With mixer at medium pace, pour scorching sugar combination into egg white combination in a sluggish, regular stream, avoiding the whisk; beat on medium-high pace till combination cools to room temperature and is a spreadable consistency, about 10 minutes. Use instantly.
*This recipe was initially featured in Bake from Scratch January/February 2020.
