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Lemon Meringue Pie Bars (No-Weep Swiss Meringue)

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Brown-butter shortbread bars topped with a firm cornstarch-set lemon curd and a torched, no-weep Swiss meringue.

Ingredients

Scale
  • 3/4 cup (170g) unsalted butter, browned and cooled slightly
  • 2 cups (250g) all-purpose flour
  • 1/2 cup (60g) powdered sugar
  • 1/4 teaspoon salt
  • 1 egg yolk
  • 1 1/2 cups (300g) granulated sugar, divided
  • Zest of 3 lemons
  • 6 large egg yolks
  • 2 large whole eggs
  • 2/3 cup (160ml) fresh lemon juice
  • 3 tablespoons cornstarch
  • 1/4 teaspoon salt
  • 3 tablespoons unsalted butter, cubed
  • 4 large egg whites, room temperature
  • 1 cup (200g) granulated sugar, for meringue
  • 1/4 teaspoon cream of tartar
  • 1/4 teaspoon salt

Instructions

  1. Brown 3/4 cup butter in a light-colored saucepan until it smells nutty and the solids turn amber; pour into a bowl and chill until solid but pliable, about 45 minutes.
  2. Preheat oven to 350°F (175°C) and line a 9×13-inch pan with parchment, leaving an overhang on two sides.
  3. Beat the browned butter with powdered sugar and 1/4 teaspoon salt until smooth. Add the egg yolk, then the flour, mixing just until a dough forms.
  4. Press the dough evenly into the pan and prick with a fork. Bake 18-20 minutes until golden. Cool while you make the curd.
  5. Rub the lemon zest into 1 1/2 cups granulated sugar with your fingers until fragrant and damp.
  6. Whisk the zested sugar with the egg yolks, whole eggs, lemon juice, cornstarch, and 1/4 teaspoon salt in a saucepan.
  7. Cook over medium-low heat, whisking constantly, until thick enough to coat the back of a spoon, about 6-8 minutes. Remove from heat and whisk in the cubed butter until glossy.
  8. Pour the hot curd over the baked crust and spread evenly. Bake 12-15 minutes until the edges are set and the center jiggles only slightly. Cool to room temperature, then chill at least 3 hours.
  9. For the meringue, whisk egg whites, 1 cup sugar, cream of tartar, and salt in a heatproof bowl set over simmering water until the sugar dissolves and the mixture reaches 160°F, whisking constantly.
  10. Transfer to a stand mixer and whip on high until glossy, stiff peaks form and the bowl is cool to the touch, about 6-8 minutes.
  11. Dollop and swirl the meringue over the chilled curd, then torch until deeply caramelized in spots.
  12. Chill 20 minutes to set, then lift out using the parchment overhang. Slice with a hot, dry knife, wiping between cuts.

Notes

Keep any yolk out of your egg whites or the meringue won’t whip properly. No torch? Broil 60-90 seconds, watching constantly. Store bars covered in the fridge up to 3 days; the Swiss meringue holds its texture far longer than a French meringue would.

Find it online: https://www.receipster.com/lemon-meringue-pie-bars-no-weep-swiss-meringue/