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Blueberry Lemon Bars with Meringue Topping
Blueberry Lemon Bars with Meringue Topping
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Prep Time:
15 minutes
Cook Time:
50 minutes
Total Time:
305 minutes
Lemon blueberry bars with meringue topping - a delightful combination of tart, sweet, and fluffy.
Ingredients:
  • 1.5 cups all-purpose flour
  • 0.5 cup almond flour
  • 0.125 teaspoon salt
  • 0.5 cup white sugar
  • 4 tablespoons unsalted butter, at room temperature
  • 4 tablespoons butter-flavored shortening
  • 0.25 teaspoon almond extract
  • 2 cups white sugar
  • 1 cup all-purpose flour, sifted
  • 1 cup freshly squeezed lemon juice
  • 0.25 cup honey
  • 6 large eggs - at room temperature, separated, divided
  • 2.5 tablespoons lemon zest, or to taste
  • 0.25 teaspoon baking soda
  • 1.5 cups fresh blueberries, or to taste
  • 2 large egg whites
  • 0.25 teaspoon cream of tartar
  • 0.125 teaspoon fine salt
Instructions:
  • Mix together the flour, almond flour, and salt in a bowl for the crust.
  • In a stand mixer bowl with a paddle attachment, blend sugar, butter, shortening, and almond extract until light and slightly fluffy. Mix in dry ingredients on low speed until just combined, about 1 minute; avoid overmixing.
  • Transfer the dough to a 9x13-inch glass baking dish, use floured hands to flatten it and create a 1/2-inch edge around the sides to prevent sticking. Chill in the refrigerator for at least 30 minutes before using.
  • Preheat the oven to 350°F (175°C) for a perfect bake.
  • Take the crust out of the refrigerator and bake in the preheated oven until perfectly golden, both at the edges and in the center, for 45 to 60 minutes. Allow it to cool completely on a wire rack, approximately 30 minutes. Lower the oven temperature to 300°F (150°C).
  • As the crust cools, mix sugar, flour, lemon juice, honey, 6 egg yolks, 4 egg whites, lemon zest, and baking soda in a bowl. Gently whisk to combine without overmixing to keep the filling smooth. Save the 2 remaining egg whites for the meringue topping.
  • Arrange the blueberries evenly on the cooled crust, then gently pour the filling over them.
  • Bake at 300 degrees F (150 degrees C) until the filling is set, approximately 40-50 minutes. Remove from oven, turn it off, and cool on a wire rack for about 30 minutes until it reaches room temperature.
  • Position the oven rack 6 inches from the heat source and preheat the broiler to a high temperature of 525°F (274°C).
  • In a double boiler over simmering water, whisk together 2 reserved egg whites, 2 egg whites, sugar, cream of tartar, and salt. Stir often and scrape the sides with a rubber spatula to prevent scorching. Heat for 2 to 3 minutes until sugar dissolves and mixture is hot.
  • Once the egg white mixture is off the heat, whip it using an electric mixer starting from medium speed until soft peaks form. Then, increase the speed to high and continue beating until the meringue holds stiff peaks that are spreadable. Spread and swirl the meringue on top of the cooled blueberry bars.
  • Place the lemon bars under the broiler until the meringue is perfectly toasted and golden brown, for 30 to 60 seconds; be sure to keep a close eye on them.
  • Cut into 24 squares or triangles and chill in the refrigerator for about 3 hours.

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