Raspberry Meringue Bars Recipe

Raspberry curd that is smooth and tart, spread on shortbread that is buttery and lemony, and then covered in a cloud of raspberry meringue that is billowing. 

Shortbread Crust – 160g or 1 cup plus ¼ cup all purpose flour – 50g or ½ cup granulated sugar – 25g or ¼ cup powdered sugar – Zest of a lemon – 140g butter unsalted, cold and sliced – Raspberry Curd recipe here Raspberry Meringue – 120g or ½ cup water – 3 tablespoons raspberry powder from ground freeze dried raspberrie – 140g or ⅔ cup granulated sugar – 3 large egg white – Pinch fine sea salt




Either make the curd ahead of time or work quickly while the crust bakes . Preheat oven to 350.Parchment a greased 8x8 square pan. Use metal clips to secure paper. 

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STEP  1 .

Add all the ingredients to a food processor and pulse on high until it comes together. Press into the pan bottom and smooth with a spoon or offset spatula.

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After 20–25 minutes, spread raspberry curd on crust. Reheat 15 minutes until the curd layer moves only in the center and sets on the sides. Room-temperature countertop bars. Overnight or 4-hour storage.

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Blend ½ cup freeze-dried raspberries. Combine 3 tablespoons powder and ½ cup water in a jar. Shake and seal jar. Allow 1-4 hours. Water dissolves powder. 

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After one hour, press the seeds and strain the raspberry water into a ⅓ cup measuring cup using a fine mesh sieve. Nearly full—add water. Little pots need sugar.  

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Heat medium-low after stirring. Picture thermometers. Heat sugar-raspberry mixture to 245 F. Wait a minute for pan cooling. Starting the mixer, slowly pour liquid over whipped eggs.  

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Bowl scrape, medium-high mix. A thick, glossy meringue with vanilla and salt holds shape when turned upside down.  

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Cheese meringues. Keep cold until serving. Serve meringue evenly torch-browned. Warm chef's knives before serving. Slicing dried bars.

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See Also

Vanilla Bean Whipped Brown Butter