Ina Garten lemon meringue squares are an easy make ahead dessert with all the flavor of lemon meringue pie on a simple shortbread base. The crust and lemon curd hold in the fridge for days, so you just add meringue and bake before your dinner party.
Stir the filling over medium-low heat for the full 10 to 12 minutes, because undercooked curd runs too thin to slice into clean bars. Let the pan cool completely, at least 2 hours, before cutting.
Source: Go-To Dinners (2022)
Ina Garten Lemon Meringue Squares
Course: DessertCuisine: AmericanDifficulty: Medium12
servings40
minutes50
minutes455
kcalA pressed shortbread crust holds thick, tangy lemon curd under a cloud of golden meringue that crisps and browns in the oven, then slices into bars.
Ingredients
- For the Crust:
12 tablespoons (1½ sticks) unsalted butter, at room temperature
½ cup sugar
½ teaspoon pure vanilla extract
1½ cups all-purpose flour
Kosher salt
- For the Filling:
1½ cups sugar
3 tablespoons all-purpose flour
1 tablespoon cream of tartar
4 extra-large eggs
6 extra-large egg yolks (reserve the whites)
4 teaspoons grated lemon zest
1 cup freshly squeezed lemon juice (4 to 6 lemons)
6 tablespoons (¾ stick) unsalted butter, cut in 12 pieces
- For the Meringue:
6 extra-large egg whites
1 teaspoon cream of tartar
¾ cup sugar
Directions
- Preheat the oven: Preheat the oven to 350 degrees. Butter a 9 × 13-inch metal baking pan.
- Make the crust: In the bowl of an electric mixer fitted with the paddle attachment, mix (don’t whip) the butter and the ½ cup sugar until combined. Stir in the vanilla and 1 tablespoon warm water. In a separate bowl, combine the flour and ¼ teaspoon salt. With the mixer on low, slowly add the flour mixture and mix until it’s in big crumbles.
- Bake the crust: Transfer it to the prepared pan and pat it evenly in the bottom of the pan, covering it completely. Bake for 20 to 22 minutes, until the crust is nicely browned. Set aside, leaving the oven on.
- Make the filling: Place the 1½ cups sugar, the flour, cream of tartar, and ½ teaspoon salt in a large (8-inch) saucepan. Whisk in the eggs and egg yolks, lemon zest, and lemon juice. Cook over medium to medium-low heat for 10 to 12 minutes, until thick, stirring constantly with a wooden spoon. Off the heat, stir in the butter and set aside.
- Make the meringue: In the bowl of an electric mixer fitted with the paddle attachment, beat the egg whites, cream of tartar, and a pinch of salt on high until light and foamy. Reduce the speed to low, slowly add the ¾ cup sugar, then increase the speed to high and beat for 2 to 3 minutes, until the whites are glossy and form stiff peaks.
- Assemble and bake: Spread the filling over the crust, then spread the meringue over the filling, covering it completely. Swirl the meringue with a spoon to make lots of peaks. Bake for 10 to 20 minutes, until the meringue is nicely browned. Cool on a baking rack for at least 2 hours. Cut into 12 bars.
FAQs
Can I make the crust and filling ahead of time?
You can bake the shortbread crust and cook the lemon curd days in advance. Store them separately in the fridge, with the curd in an airtight container. When you are ready to serve, spread the curd on the crust, top with fresh meringue, and bake until golden.
How should I store lemon meringue squares?
Keep them right in the baking pan, covered tightly with plastic wrap, and refrigerate for up to a week. They taste just as good cold as they do at room temperature, so do not worry about reheating.
What if I only have large eggs instead of extra-large?
Large eggs will work, but add one extra whole egg to the filling and one extra white to the meringue. The slight difference in volume matters more in the curd than anywhere else, so that extra egg keeps the filling thick enough to slice.
How do I get clean slices from the pan?
A wide metal spatula, about 2 inches across, makes it much easier to lift each bar out cleanly. Let the pan cool the full 2 hours before you cut anything, because warm curd will ooze and the bars will fall apart.
Can I use a glass baking dish instead of metal?
Metal works better because it conducts heat evenly, giving the shortbread a consistent golden brown. Glass holds heat differently, so the crust may underbake in the center. If glass is all you have, add 3 to 5 extra minutes and watch the edges carefully.
