Try This Recipe!
Yes, we all miss going outside – but what exactly do you miss about outside? For us, it’s the moist and delicious Meyer lemon bars with a delectable buttery flavor. Call it lemon bar nostalgia if you like but we miss the daily treats of these yummy lemon bars pre-quarantine. If you think you’ve had the best lemon cake, think twice.
This whole Meyer lemon meringue bar is a smash hit – the whole citrus fruit baked with graham crackers, butter, and vanilla is a blast! Behind every great recipe is a secret, and no it’s not love – it’s the Meyer lemon! It infuses an extra sweet flavor to the bars so every time you take a bite you smile and savor every mouthful. The aroma is enough to make your stomach rumble yearning to have a feel of what’s wafting through the air.
These lemon bars possess a soothing citrusy extravaganza and are perfect as desserts for any event. Meyer lemon bars are a delightful product made from the combination of rich ingredients such as graham crackers, salt, granulated sugar, and unsalted butter for the crust while pure vanilla extract, butter, sugar, egg yolks, regular lemon, and Meyer lemon is used for the filling and lastly vanilla extract, sugar, salt, and egg whites for the meringue.
How to make Whole Meyer Lemon Meringue Bars Preheat the oven to 350F. Line a 20 by 20 cm baking pan with two pieces of parchment trimmed to fit in both directions and some extra hanging over for easy removal of the bars when you’re done. In the bowl of your food processor, place the graham crackers, sugar, and salt, and then process until they form fine crumbs.
Throw in some melted butter and pulse until well combined to look and feel like wet sand. Now, you will proceed to place on the prepared pan and mix thoroughly with clean hands to ensure the butter is well spread. Press into the pan and bake until golden, that should take about 10 minutes. Leave to cool, while you proceed to make the filling. To make the filling, cut off the stem end of the whole lemon and cut the remaining part into 8 pieces.
Remove the seeds and place in a high-speed blender together with the lemon juice, butter, egg yolks, sugar, salt, and vanilla and blend until smooth. Pour over the crust and bake for 30 minutes. Clean out your cooling rack and place on it. Wait for say 10 minutes and then run a knife around the edges. Allow to completely cool and then chill until cold. Remove the parchment gently and transfer to the baking sheet.
We recommend making the topping just a few hours before serving. Place the vanilla, sugar, salt, and egg whites in the bowl of your stand mixer. Place over a pan of boiling water. Continue whisking the mixture until the sugar is totally melted. Transfer to the stand mixer and beat on high speed for 2 to 3 minutes. Coat the lemon bars and create patterns if desired.