Perfect Ina Garten Lemon Meringue Squares Recipe for Zesty Bliss

Lemon meringue squares dance between tangy citrus brightness and sweet, pillowy clouds of meringue.

These delightful pastry treats capture the essence of classic dessert magic with their vibrant layered composition.

Delicate and sophisticated, each square promises a perfect balance of crisp shortbread base and silky lemon curd.

Light and refreshing, they offer a sophisticated twist on traditional citrus desserts.

Rich buttery notes mingle with bright, zesty undertones, creating a harmonious flavor profile that beckons dessert lovers.

The contrasting textures – crisp, creamy, and airy – make these squares an irresistible indulgence for any gathering or personal treat.

Professional bakers and home cooks alike appreciate the elegant simplicity of this timeless dessert: prepare to be delighted!

Why Lemon Meringue Squares Are a Sweet Slice of Sunshine

• Capture Zesty Flavor Explosion: Bursting with bright, tangy lemon notes that dance across your taste buds, these squares deliver a perfect balance of sweet and tart that will make your mouth water instantly.
• Texture Wonderland: Enjoy a delightful contrast between the buttery, crumbly shortbread crust, silky smooth lemon filling, and cloud-like meringue topping that creates an irresistible multi-layered sensory experience.
• Showstopping Dessert Magic: Impress family and friends with a dessert that looks professionally crafted, featuring gorgeous golden-peaked meringue and a stunning presentation that transforms an ordinary gathering into a special occasion treat.
• Simple Sophistication: Despite looking complicated, this recipe is surprisingly approachable for home bakers, offering a gourmet dessert that requires basic baking skills and delivers maximum deliciousness with minimal complicated techniques.

What Goes into Ina Garten’s Meringue Squares

• Unsalted Butter: Provides rich, tender base for the crust with a smooth, creamy texture.
• Granulated Sugar: Adds sweetness and helps create a golden, crisp crust.
• Vanilla Extract: Brings warm, aromatic flavor to enhance the crust's taste.
• All-Purpose Flour: Creates structure and crumbly texture for the base.
• Salt: Balances sweetness and enhances overall flavor.

• Granulated Sugar: Sweetens the filling and helps thicken the mixture.
• All-Purpose Flour: Helps to stabilize and thicken the lemon filling.
• Cream of Tartar: Provides tang and helps stabilize the filling.
• Salt: Enhances and balances the filling's flavors.
• Whole Eggs, Egg Yolks: Provide richness, color, and help set the filling.
• Lemon Zest, Lemon Juice: Delivers bright, tangy citrus flavor and acidity.
• Unsalted Butter: Adds richness and smooth texture to the filling.

• Egg Whites: Creates light, airy, and glossy topping.
• Cream of Tartar: Helps stabilize and increase volume of egg whites.
• Granulated Sugar: Sweetens and helps create stiff, glossy peaks.
• Salt: Enhances meringue's overall flavor.

Bake Lemon Meringue Squares with Confidence

Step 1: Warm Up The Oven

Preheat the oven to 350°F. Grease a 9×13 inch metal baking pan with butter, ensuring complete coverage.

Step 2: Create The Shortbread Base

• Softened butter
• Sugar
• Vanilla extract
• Warm water

• Flour
• Salt

Mix dry ingredients into butter mixture until crumbly. Press dough evenly into prepared pan. Bake for 20-22 minutes until golden brown.

Step 3: Craft Tangy Lemon Filling

• Sugar
• Flour
• Cream of tartar
• Salt

• Whole eggs
• Egg yolks
• Lemon zest
• Lemon juice

Cook over medium heat for 10-12 minutes until mixture thickens. Remove from heat and blend in butter until melted.

Step 4: Whip Fluffy Meringue Topping

• Egg whites
• Cream of tartar
• Salt

Gradually add sugar while whisking on high speed until glossy, stiff peaks form (about 2-3 minutes).

Step 5: Layer And Decorate

Spread lemon filling evenly over baked crust. Top with meringue, covering filling completely. Create decorative peaks using a spoon.

Step 6: Final Bake And Cooling

Bake for 10-20 minutes until meringue turns golden brown. Cool on wire rack for minimum 2 hours. Slice into 12 delightful squares before serving.

Tips for Fluffy Tops and Tangy Bottoms

• Whip Eggs with Precision: Bring eggs to room temperature before whipping meringue to achieve maximum volume and silky smooth peaks effortlessly.
• Master Constant Stirring: Keep whisking the lemon filling continuously while cooking to prevent egg scrambling and create a luxuriously smooth texture.
• Pack Down the Crust: Press the crust mixture firmly and evenly into the pan to ensure a solid, compact base that holds together beautifully when sliced.
• Cover Every Inch: Spread meringue completely over the lemon filling, making sure it touches all pan edges to prevent shrinkage and create a stunning presentation.
• Patient Cooling is Key: Allow the lemon meringue squares to cool for at least two hours, giving the filling time to set perfectly and maintain clean, crisp cuts.

Keep Lemon Squares Fresh and Set

• Vacuum Seal Method: Protect your delicate lemon meringue squares by using a vacuum sealer. Remove air completely to prevent moisture and maintain the crisp texture of the meringue. Slide squares into special vacuum bags, seal tightly, and store in the refrigerator for maximum freshness.
• Individual Wrap Technique: Carefully wrap each square separately in plastic wrap or wax paper before placing in a storage container. This prevents the squares from sticking together and preserves their intricate meringue topping. Create a barrier that keeps each piece pristine and prevents flavor transfer.
• Temperature Control Strategy: Keep lemon meringue squares in the coldest part of your refrigerator, typically the back shelf. Maintain a consistent temperature around 40°F to slow down potential bacterial growth. Check the squares daily and consume within 2-3 days for the best taste and texture.

Mix It Up: Variations for Meringue Fans

• Tropical Citrus Bars: Replace lemon juice with a mix of lime and passion fruit juice for an exotic, tangy flavor profile that transports your taste buds to a sunny beach.
• Lavender Lemon Squares: Infuse the lemon filling with dried lavender buds, creating a delicate floral undertone that complements the bright citrus notes perfectly.
• Berry Meringue Version: Swirl raspberry or strawberry compote into the lemon filling before topping with meringue, adding a beautiful marbled effect and fruity complexity to the classic dessert.
• Almond Crust Remix: Substitute half the flour in the crust with ground almonds for a nutty crunch and deeper, richer base that elevates the entire dessert experience.

Closing Note on a Zesty Dessert

Lemon meringue squares emerge as pure culinary magic from Ina Garten’s kitchen.

Sweet-tart flavors dance across delicate layers of buttery crust, silky lemon filling, and cloudlike meringue.

Sophisticated yet approachable, these squares celebrate classic dessert craftsmanship with elegant simplicity.

Mediterranean sunshine seems captured within each delightful bite, promising memories of zesty comfort.

Southern hospitality meets French pastry technique in this remarkable recipe.

Passionate bakers and dessert enthusiasts will find themselves completely enchanted – so grab your whisk, share these squares with friends, spread the joy, double-tap this recipe, and let the deliciousness begin!

Ina Garten Lemon Meringue Squares Recipe

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4.6 from 15 reviews

• Total Time: 1 hour
• Yield: 12 1x

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Description

Ina Garten’s lemon meringue squares deliver a perfect balance of tangy citrus and silky sweet topping. Crisp buttery crust cradles zesty lemon filling, crowned with pillowy torched meringue that melts deliciously on palates craving bright, refreshing flavors.

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Ingredients

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Cake Base:

• 12 tablespoons (170 grams / 6 ounces) unsalted butter, room temperature
• 1½ cups (190 grams / 6.7 ounces) all-purpose/plain flour
• ½ cup (100 grams / 3.5 ounces) sugar
• Pinch of kosher salt
• ½ teaspoon vanilla extract

Lemon Filling:

• 1½ cups (300 grams / 10.6 ounces) sugar
• 4 extra-large eggs
• 6 extra-large egg yolks
• 3 tablespoons (25 grams / 0.9 ounces) all-purpose/plain flour
• 1 tablespoon (14 grams / 0.5 ounces) cream of tartar
• 4 teaspoons lemon zest
• 1 cup (240 milliliters / 8 fluid ounces) freshly squeezed lemon juice
• 6 tablespoons (85 grams / 3 ounces) unsalted butter, cut into 12 pieces

Meringue Topping:

• 6 extra-large egg whites
• ¾ cup (150 grams / 5.3 ounces) sugar
• 1 teaspoon cream of tartar

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Instructions

1. Prepare the baking vessel by preheating the oven to 350°F/180°C and coating a 9×13-inch (23×33 cm) metal pan with butter, ensuring complete coverage.
2. Craft the foundation layer by combining softened butter and 100 grams (½ cup) sugar in a mixing bowl until thoroughly blended. Incorporate vanilla extract and of warm water. In a separate container, merge flour and ¼ teaspoon salt. Gradually introduce the flour mixture to the butter combination, mixing until a crumbly texture develops. Firmly press the dough across the pan’s bottom, creating an even surface. Bake for 20-22 minutes until achieving a golden brown complexion, maintaining oven temperature afterward.
3. Develop the citrus filling by whisking 300 grams (1½ cups) sugar, 25 grams () flour, cream of tartar, and ½ teaspoon salt in a large saucepan. Integrate whole eggs, additional egg yolks, lemon zest, and freshly squeezed lemon juice. Cook over medium heat, continuously stirring for 10-12 minutes until the mixture thickens significantly. Remove from heat and fold in butter until completely melted, then set aside.
4. Construct the fluffy topping by vigorously whisking egg whites, cream of tartar, and a pinch of salt at high speed until foamy. Gradually introduce 150 grams (¾ cup) sugar, continuing to whip until the mixture becomes glossy with sturdy peaks, approximately 2-3 minutes.
5. Assemble the dessert by spreading the lemon filling uniformly across the pre-baked crust. Carefully layer the meringue, ensuring complete coverage of the citrus base. Create decorative peaks using the back of a spoon for visual appeal.
6. Complete the baking process by placing the assembled dessert in the oven for 10-20 minutes, watching for a golden brown meringue surface. Allow to cool completely on a wire rack for a minimum of 2 hours. Slice into 12 equal squares before serving.

Notes

• Prevent Meringue Shrinkage: Spread the meringue all the way to the pan’s edges, touching the crust completely to create a seal and stop it from pulling away while baking.
• Stabilize Filling Texture: Constant stirring during cooking prevents egg scrambling and guarantees a silky, smooth lemon filling that sets perfectly.
• Enhance Meringue Volume: Bring eggs to room temperature before whipping to achieve higher, fluffier peaks with less effort and more stability.
• Secure Crust Structure: Press the crust mixture firmly and evenly across the pan bottom, creating a compact base that holds together when slicing.
• Achieve Clean Cutting: Allow the dessert to cool thoroughly for at least two hours, enabling the filling to set completely and ensuring pristine, sharp-edged squares.

• Prep Time: 25 minutes
• Cook Time: 35 minutes
• Category: Desserts, Snacks
• Method: Baking
• Cuisine: American

Nutrition

• Serving Size: 1 bar (from a 9×13-inch pan, yielding approximately 24 servings)
• Calories: 220
• Sugar: 20g
• Sodium: 65mg
• Fat: 10g
• Saturated Fat: 6g
• Carbohydrates: 30g
• Fiber: 0g
• Protein: 2g
• Cholesterol: 65mg