Lemon Meringue Bars

lemon meringue bars

The hint of some sunshine again after bouts of moody, rainy weather gave me the inspiration for this summery, citrusy dessert. Everyone loves lemon meringue pie; it’s got the perfect mix of sour, tangy lemon and sweet meringue. So, I thought why not turn it into a bar and make this decadent treat a bit more fun! I have decided to go for an Italian meringue here because I love the cloudy, air-like billowiness of it, and of course the fact that it leaves you with the opportunity to use the blow-torch to finish it off. Of course, you don’t have to torch the meringue, it will still taste delicious, I just love the thrill of it. Being the glutton that I am I sliced these bars up into 12 portions, but that is not to say you couldn’t slice them into smaller pieces to feed more people. They are very rich and a few mouthfuls would be enough for most, but again, I am not most. Hope you enjoy 🙂

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Lemon Meringue Bars

Base and filling adapted from Donna Hay

Makes 12 bars

base

  • 1 cup (220g) caster (superfine) sugar
  • 1 cup (80g) desiccated coconut
  • 2 cups (300g) plain (all-purpose) flour
  • 200g unsalted butter, melted

lemon filling

  • 4 eggs
  • 2 egg yolks, extra
  • 2 cups (440g) caster (superfine) sugar
  • ⅓ cup (50g) plain (all-purpose) flour, sifted
  • 1 tablespoon finely grated lemon rind
  • 1 cup (250ml) lemon juice (about 3 medium lemons)

Italian meringue

  • 175 gm caster sugar
  • 2 eggwhites
  • Pinch of cream of tartar
  • 60ml water

 

Method: 

Preheat oven to 180ºC (350ºF). Place the sugar, coconut, flour and butter in a bowl and stir until combined and mixture resembles coarse breadcrumbs. You can also do this by popping everything in a food processor and pulsing it a few times.

Using the back of a spoon, press the mixture into the base of a lightly greased 20 x 30cm slice tin lined with non-stick baking paper. It’s important to press the base right into the edges and corners of the tin so the lemon filling can’t escape down any gaps.

Bake for 20 minutes or until golden. Set aside to cool completely.

To make the lemon filling, place the eggs and extra egg yolks in a bowl and whisk to combine. Add the sugar, flour, lemon rind and lemon juice and whisk until smooth. Carefully pour the filling over the cooked base and bake for 30 minutes or until just set. Refrigerate for 2 hours or until firm.

Meanwhile, for Italian meringue, combine sugar and water in a small saucepan over medium heat, stir until sugar dissolves and brush down sides of pan with a wet pastry brush to remove any sugar particles. Increase heat to high and cook until syrup reaches 121C on a sugar thermometer (6-9 minutes). Meanwhile, when syrup reaches 110C, start whisking eggwhites and cream of tartar in an electric mixer until soft peaks form. Gradually pour hot syrup over eggwhites in a thin stream, whisking continuously until cooled, thick and glossy (10-12 minutes).

Remove cooled lemon slice from tin and cut into 12 pieces. Transfer meringue to a piping bag fitted with a large star nozzle and pipe swirls on top of each piece. Brown with a blowtorch (optional) and serve.

Apricot and Blackberry Shortcake

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With the cool, crisp weather we’ve been having lately, my desire for warm, comforting food has only increased. Because to be honest, comfort food is always a winner no matter what the season. For me baking is the ultimate in comfort food. While I love a buttery cupcake, or a creamy cheescake, there is something about fruit and pastry that warms the cockles of your heart. Especially when you make sure it’s sweet, oozy, jammy fruit and rich, crumbly shortcake. Drizzled with some thick cream and you have yourself the perfect winter warmer treat.

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This cake uses apricots and blackberries, but feel free to play around with other stone fruits and berries that are in season, as it is hard to go wrong. Macerating the fruit slightly in the lemon and brown sugar helps it to soften and lets those flavours sink in before they are developed further and intensified in the oven. The addition of clove adds a subtle spice and the almond meal keeps the cake from being too heavy. While this cake has a few steps, each of them is easy and you should be able to get this out of the oven within an hour which is perfect for when those cravings come calling.

 

Apricot and Blackberry Shortcake

Adapted from a recipe by Karen Martini in goodfood.com

Filling

8 large ripe apricots (can used can if not in season)

3 tbsp light brown sugar, plus extra to garnish

1/2 lemon, juiced

1 punnet blackberries (if using frozen, ensure they are thawed first)

1 handful toasted hazelnuts, roughly chopped

Shortcake

150g plain flour

30g cornflour

1 1/2 tsp baking powder

100g almond meal

1/2 tsp ground cloves

160g butter, room temp

140g caster sugar

1 tsp vanilla extract

1 egg

Method

1. Preheat oven to 180 degrees. Grease and line a 22- to 24-centimetre springform tin.

2. For the filling, slice the apricots in half and pit. Place the halves into a ceramic dish and toss with brown sugar and lemon juice. Allow to sit, cut-side down, for 10 minutes, then bake for 25 minutes or until the apricots are just starting to collapse. Remove apricots and set aside on kitchen paper. If using canned apricots, you can don’t need to bake them, just place them in the lemon juice and sugar mix and leave aside until required.

3. For the shortcake, mix the flour, cornflour, baking powder, almond meal and cloves together.

4. In a large bowl, beat the butter, sugar and vanilla extract until pale and light. Beat in the egg, then add the flour mix and thoroughly combine to a thick paste.

5. Scoop two-thirds of the shortcake into the tin and press into base and up sides in the shape of a shallow basin. Place apricots on the dough, cut-side up, scatter over the blackberries, and dab pinches of the remaining shortcake over the top, leaving some fruit showing.

6. Sprinkle some extra brown sugar and the hazelnuts on the shortcake blobs and bake for 30-40 minutes or until light golden. Allow to cool a little before unmoulding and slicing.