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Ingredients
Crust
- 3/4 cups unsalted butter, softened
- 1/3 cup Imperial Sugar Extra Fine Granulated Sugar
- 1 1/2 cups all-purpose flour*
- Pinch of salt
Filling
- 1 1/2 cups Imperial Sugar Extra Fine Granulated Sugar
- 4 whole eggs
- 2 egg yolks
- Pinch of salt
- 1 cup fresh lemon juice
- 1 tablespoon lemon zest
- 8 tablespoons unsalted butter, cubed
Meringue
- 4 egg whites
- 1/2 cup Imperial Sugar Extra Fine Granulated Sugar
- 1/4 teaspoon cream of tartar
- Pinch of salt
- *Spoon & Sweep method: Use a spoon to fill measuring cup with flour until required amount is obtained. Scooping measuring cup directly into flour bag will firmly pack flour resulting in too much flour required for recipe.
Directions
- Preheat oven to 350°F. Line an 8 x 8-inch pan with a parchment paper sling.
- Cream butter and sugar. Add flour and salt. Press into pan. Bake 15-20 minutes until barely starting to brown around edges.
- Decrease oven temperature to 325°F.
- Whisk sugar, eggs, egg yolks, and salt in a medium saucepan. Whisk in lemon juice.
- Heat, stirring constantly, over medium-low heat until thickened and mixture reaches 160°F on a candy thermometer. Remove from heat and strain through a fine mesh sieve.
- Add lemon zest and butter, stirring until butter is melted and combined.
- Pour filling into crust. Bake 18-20 minutes until just set with a slight jiggle in center. Cool completely and chill in fridge for 2 hours or overnight.
- Whisk egg whites, sugar, cream of tartar, and salt in a double boiler or large bowl that can sit over a small pan. Bring a few inches of water to a boil, then place double boiler over water without letting it touch water. Reduce heat to a simmer.
- Continue to whisk until sugar dissolves and mixture reaches 135-140°F on a candy thermometer.
- Remove from heat and beat with a hand mixer until a billowy meringue with stiff peaks forms.
- Spread meringue over chilled lemon bars. Use a kitchen torch to toast meringue swirls or broil for 30 seconds to 1 minute, watching carefully so meringue does not burn. Slice into squares and serve chilled or at room temperature.
Imperial Sugar Insight
Recipe developed for Imperial Sugar by Amy Nash from @houseofnasheats.
