Description
Delight in these Double Raspberry Meringue Bars featuring a buttery pastry crust layered with vibrant raspberry curd and topped with a glossy, tangy raspberry-infused meringue. Perfectly balanced between sweet and tart, these bars are chilled for a refreshing finish and make an impressive dessert for any occasion.
Ingredients
Scale
Crust
- 160g (1 cup + ¼ cup) all-purpose flour
- 50g (½ cup) granulated sugar
- 25g (¼ cup) powdered sugar
- Zest of 1 lemon
- 140g (½ cup) unsalted butter, cold and sliced
Raspberry Curd
- Refer to your favorite raspberry curd recipe (homemade or store-bought)
Meringue
- 120g (½ cup) water
- 3 tablespoons raspberry powder (from ground freeze-dried raspberries)
- 140g (â…” cup) granulated sugar
- 3 large egg whites
- Pinch fine sea salt
- 1 teaspoon vanilla extract (optional, added to meringue)
Instructions
- Prepare the raspberry curd: Make the raspberry curd according to your preferred recipe in advance to have it ready for layering.
- Preheat oven: Heat your oven to 350°F (175°C) to prepare for baking the crust and curd layers.
- Prepare the pan: Grease an 8×8 inch square baking pan, line it with parchment paper and secure the edges with metal clips to ensure easy removal.
- Make the crust: In a food processor, pulse together flour, granulated sugar, powdered sugar, lemon zest, and cold sliced butter until the mixture forms a crumbly dough. Press this mixture evenly into the bottom of the prepared pan.
- Bake the crust: Bake the crust for 20-25 minutes until lightly golden. Remove from oven and immediately pour the prepared raspberry curd evenly over the hot crust. Return to oven and bake for another 15 minutes or until the curd is set around the edges.
- Chill: Allow the layered bars to cool to room temperature before chilling in the refrigerator for at least 4 hours or overnight to set fully.
- Make the raspberry meringue mixture: Grind freeze-dried raspberries into a fine powder. Combine the raspberry powder with water in a jar, shake to mix well, and let it sit at least 1 hour or up to 4 hours to extract flavor.
- Strain and heat: Pour the raspberry mixture through a fine mesh sieve into a measuring cup, topping with additional water if needed to get ½ cup total liquid. Transfer to a small saucepan and add granulated sugar. Stir gently over medium-low heat until sugar dissolves.
- Whip egg whites: In a stand mixer bowl, whisk egg whites until they become frothy, indicating the start of meringue formation.
- Cook sugar mixture: Continue heating the raspberry sugar liquid until it reaches 245°F (118°C) on a candy thermometer, then remove from heat and allow to rest for 1 minute.
- Incorporate sugar syrup: Slowly pour the hot sugar syrup into the whipping egg whites while the mixer runs continuously.
- Whip meringue: Continue to whip until the meringue is thick, smooth, and glossy. Add a pinch of salt and vanilla extract for flavor balance.
- Assemble meringue layer: Spread the raspberry meringue evenly over the chilled raspberry curd layer using a spatula.
- Toast meringue (optional): For a golden finish, use a kitchen torch carefully to brown the top of the meringue before serving.
- Slice and serve: Warm a chef’s knife under hot water, dry thoroughly, and cut the bars into 12 servings for neat, clean slices.
Notes
- Using cold butter and pulsing just until combined will ensure a tender, flaky crust.
- Freeze-dried raspberry powder intensifies raspberry flavor without adding extra moisture.
- Ensure the sugar syrup reaches the correct temperature (245°F) for a stable Italian meringue.
- Chilling the bars overnight improves flavor melding and firmness for easy slicing.
- The kitchen torch step is optional but adds an attractive toasted finish to the meringue.
