Lemon Rhubarb Bars Meringue (Print Version)
# Ingredients:
→ Shortbread Crust
01 -
113 grams unsalted butter, chilled and cubed
02 -
50 grams granulated sugar
03 -
120 grams all-purpose flour
04 -
0.25 teaspoon kosher salt
→ Lemon Rhubarb Custard Layer
05 -
23 grams all-purpose flour
06 -
150 grams granulated sugar
07 -
2 large eggs, beaten
08 -
62 millilitres heavy whipping cream
09 -
62 millilitres freshly squeezed lemon juice
10 -
Zest from 1 lemon
11 -
0.5 teaspoon lemon oil or lemon extract
12 -
366 grams rhubarb, diced
→ Swiss Meringue Topping
13 -
100 grams egg whites (approximately 3 egg whites)
14 -
150 grams granulated sugar
15 -
0.25 teaspoon vanilla extract
# Instructions:
01 -
Preheat oven to 177°C (gas mark 4). Line a 20 cm square pan with parchment paper, allowing an overhang on opposite sides for easy removal.
02 -
In the bowl of a stand mixer fitted with the paddle attachment, blend butter, granulated sugar, flour, and kosher salt until dough is cohesive with a crumbly, sandy texture. Transfer to the prepared pan, pressing evenly into corners. Cover with plastic wrap, smooth the surface with a flat glass or measuring cup base, and chill 30 minutes.
03 -
Bake 10–12 minutes until surface turns from shiny to dull, barely begins to color, and smells fragrant. Remove and cool completely on a wire rack.
04 -
In a medium bowl, whisk flour and granulated sugar. Incorporate beaten eggs, then mix in heavy cream, lemon juice, lemon zest, and lemon oil or extract until smooth.
05 -
Fold in diced rhubarb using a spatula. Pour mixture over the cooled shortbread crust and tap the pan firmly to release any air bubbles.
06 -
Bake at 177°C for 40–45 minutes until custard is completely set with no jiggle. Cool fully on a rack, then refrigerate for at least 1 hour to firm.
07 -
In a small saucepan, gently whisk egg whites, sugar, and vanilla extract over low heat until mixture is warm and sugar dissolves. Test by feeling a drop between your fingers; continue until mixture is smooth. The mixture should reach 71°C if using a thermometer.
08 -
Transfer warm egg mixture to a stand mixer bowl fitted with the whisk attachment. Whip on high speed until mixture forms stiff, glossy peaks, about 5 minutes.
09 -
Remove chilled bars from the pan using the parchment handles. Place bars on a metal baking sheet, ensuring no parchment remains underneath.
10 -
Option 1: Spread meringue over the uncut bars using a spatula, swirling as desired. Torch the meringue until golden. Slice into 16 squares, cleaning the knife between cuts. Option 2: Slice bars, then pipe meringue onto each bar using a piping bag with a decorative tip. Torch to finish.
11 -
Serve immediately. Store extra bars in a single layer in an airtight container in the refrigerator.
# Notes:
01 -
Ensure meringue is torched only when bars are on a metal baking sheet to prevent parchment paper from burning.
02 -
Thoroughly chill the bars before slicing to achieve clean edges.