Lemon Meringue Bars
A fresh and melt-in-your-mouth dessert with a light texture, combining the crunch of a biscuit crust, the smoothness of a lemon cream, and the airy sweetness of golden meringue.
Ingredients
👉 For the biscuit base:
- 200 g shortbread cookies (such as Petit Beurre or Digestive)
- 100 g melted butter
👉 For the lemon cream:
- Juice and zest of 3 lemons
- 3 egg yolks
- 1 can sweetened condensed milk (about 400 g)
- 1 tbsp cornstarch
👉 For the light mousse:
- 250 g mascarpone
- 200 ml cold heavy cream
- 50 g powdered sugar
👉 For the meringue:
- 3 egg whites
- 120 g sugar
- 1 pinch of salt
Preparation
1 – Prepare the base:
- Crush the cookies into fine crumbs.
- Mix with the melted butter until the texture resembles wet sand.
- Spread evenly into a 20×20 cm (8×8 inch) square or rectangular pan and press down firmly with the back of a spoon.
- Bake for 10 minutes at 180°C (350°F), then let cool.
2 – Prepare the lemon cream:
- In a bowl, whisk together the egg yolks, sweetened condensed milk, lemon juice, and zest.
- Add the cornstarch and mix well.
- Pour over the biscuit base and bake for 15 minutes at 170°C (340°F).
- Let cool completely.
3 – Prepare the light mousse:
- Whip the cold heavy cream with the powdered sugar until stiff peaks form.
- Gently fold in the mascarpone using a spatula.
- Spread this mousse evenly over the cooled lemon layer.
- Refrigerate for at least 3 hours (or overnight) to set.
4 – Prepare the meringue:
- Beat the egg whites with a pinch of salt until they form soft peaks.
- Gradually add the sugar while continuing to beat until the meringue is glossy and firm.
- Spread or pipe the meringue over the chilled dessert.
- Brown the meringue using a kitchen torch, or place it under the oven broiler for a few minutes until golden.
✨ Tips
- For a more intense flavor, add some finely grated lemon zest to the mousse.
- Serve well chilled with a drizzle of lemon sauce or candied zest for extra freshness.
🍋 A perfect dessert for lemon lovers — light, creamy, and irresistibly tangy!