Makes 12
adjust servings:

Tick the ingredients you need to add your shopping list.

For the meringue topping:

  1. Preheat the oven to 180˚C/160˚C fan/gas mark 4. Beat together the butter, flour, icing sugar and lemon zest until blended. Press the mixture evenly into a 33x23cm rimmed baking tray.
  2. Freeze for 10 minutes, then bake for 20-22 minutes until golden.
  3. Leave to cool completely, then spread the lemon curd over the crust. Bake for 18-20 minutes until the curd sets, then leave to cool.
  4. Beat the egg whites and sugar for the topping with an electric whisk until stiff peaks form.
  5. Spread the meringue topping over the curd layer in a swirling motion to create peaks. Bake for 8-10 minutes until the topping begins to brown.
  6. Leave to cool completely, then cut into bars.

Nutrition Facts

Per serving: 382kcals, 27.1g fat (15.3g saturated), 37.4g carbs, 21.5g sugars, 5.7g protein, 0.6g fibre, 0.219g sodium