Lemon meringue bars

0
1728
Lemon meringue bars Easy Food
Serves 12 - 12

Makes 12

200g butter, at room temperature
250g plain flour
50g icing sugar
2 tsp lemon zest
400g lemon curd
For the meringue topping:
4 egg whites
100g caster sugar

  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.

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