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.
Ingredients
Scale
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
Instructions
- 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.
- 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.
- 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.
- 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.
- 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.
- 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