Double Raspberry Meringue Bars
Smooth, tart raspberry curd on a buttery, lemon shortbread covered in a billowing cloud of raspberry meringue.
Yields:16 bars
Ingredients
Shortbread Crust
- 160g or 1 cup plus ¼ cup all purpose flour
- 50g or ½ cup granulated sugar
- 25g or ¼ cup powdered sugar
- Zest of a lemon
- 140g butter unsalted, cold and sliced
- Raspberry Curd recipe here
Raspberry Meringue
-
- 120g or ½ cup water
- 3 tablespoons raspberry powder from ground freeze dried raspberries
- 140g or ⅔ cup granulated sugar
- 3 large egg whites
- Pinch fine sea salt
Double Raspberry Meringue Bars
Smooth, tart raspberry curd on a buttery, lemon shortbread covered in a billowing cloud of raspberry meringue.
Yields:16 bars
Ingredients
Shortbread Crust
- 160g or 1 cup plus ¼ cup all purpose flour
- 50g or ½ cup granulated sugar
- 25g or ¼ cup powdered sugar
- Zest of a lemon
- 140g butter unsalted, cold and sliced
- Raspberry Curd recipe here
Raspberry Meringue
-
- 120g or ½ cup water
- 3 tablespoons raspberry powder from ground freeze dried raspberries
- 140g or ⅔ cup granulated sugar
- 3 large egg whites
- Pinch fine sea salt
