Go Back
–+ servings
Raspberry Meringue Bars

Delightful Raspberry Meringue Bars for Your Sweet Cravings

Indulge in Raspberry Meringue Bars - a joyful mix of sweetness and tartness that will satisfy your sweet cravings.
Print Recipe Pin Recipe
Prep Time 30 minutes
Cook Time 40 minutes
Cooling Time 4 hours
Total Time 5 hours 10 minutes
Servings: 9 bars
Course: Desserts
Cuisine: American
Calories: 180
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Shortbread Base
  • 2 cups All-Purpose Flour Provides structure for the crust; no substitutes suggested.
  • 0.5 cups Granulated Sugar Sweetens both the crust and meringue; use fine granulated sugar.
  • 0.25 cups Powdered Sugar Ensures smoothness in the crust; a direct substitute if needed.
  • 1 tablespoon Lemon Zest Adds a burst of brightness; always use fresh zest.
  • 0.5 cups Unsalted Butter Contributes richness and moisture; use cold and sliced.
For the Raspberry Curd
  • 0.5 cups Raspberry Powder Delivers concentrated raspberry flavor; freeze-dried recommended.
  • 0.5 cups Water Used to create the raspberry-flavored base for meringue.
For the Meringue
  • 4 large Egg Whites Ensure they are fresh and yolk-free.
  • 1 pinch Fine Sea Salt Enhances flavor balance in the meringue.

Equipment

  • Oven
  • Food Processor
  • Saucepan
  • Mixing Bowl
  • Baking Pan
  • Kitchen Torch

Method
 

Preparation Steps
  1. Preheat the oven to 350°F (175°C).
  2. Blend together all-purpose flour, granulated sugar, powdered sugar, lemon zest, and cold sliced butter in a food processor until a dough forms. Press into an 8x8-inch pan and bake for 20-25 minutes until golden brown.
  3. Pour prepared raspberry curd over the hot crust and bake for another 15 minutes until just set.
  4. Allow to cool at room temperature for 30 minutes and then chill in the refrigerator for at least 4 hours.
  5. Prepare raspberry meringue by grinding freeze-dried raspberries and mixing with water. Boil in a saucepan with granulated sugar until reaching the candy stage (around 240°F).
  6. In a separate bowl, beat egg whites with salt until soft peaks form. Slowly add the sugar mixture, then continue beating until stiff peaks form and glossy.
  7. Spread the meringue mixture over the chilled raspberry curd and toast gently with a kitchen torch until golden brown.

Nutrition

Serving: 1barCalories: 180kcalCarbohydrates: 25gProtein: 2gFat: 8gSaturated Fat: 5gPolyunsaturated Fat: 1gMonounsaturated Fat: 1gCholesterol: 20mgSodium: 80mgPotassium: 50mgSugar: 15gVitamin A: 200IUVitamin C: 10mgCalcium: 20mgIron: 1mg

Notes

Chill in the fridge for at least 4 hours before serving to ensure proper setting. Swap flavors as preferred for unique variations.

Tried this recipe?

Let us know how it was!