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 hereRaspberry 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
INGREDIENTS
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INSTRUCTION
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.
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.
STEP 2.
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.
STEP 3.
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.
STEP 4.
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.
STEP 5.
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.
STEP 6.
Bowl scrape, medium-high mix. A thick, glossy meringue with vanilla and salt holds shape when turned upside down.
STEP 7.
Cheese meringues. Keep cold until serving. Serve meringue evenly torch-browned. Warm chef's knives before serving. Slicing dried bars.