Lemon Meringue Squares
Lemon Meringue Squares
Try this quick and easy lemon meringue square recipe from Bake with Anna Olson.
  • Difficulty Level Moderate
  • Technique Baking
  • Preparation Time 50 minutes
  • Cooking Time 25 minutes
  • Yield 9 servings
  • Crust:
  • ⅔ cup Graham cracker crumbs
  • ½ cup All purpose Flour
  • ½ cup flaked sweetened Coconut
  • 1 tablespoon Sugar
  • ⅓ cup unsalted Butter, melted
  • Filling:
  • 300 millilitres tin sweetened condensed Milk
  • 5 large Egg yolks (save whites for meringue)
  • ⅔ cup fresh Lemon juice
  • 2 teaspoons Lemon zest
  • Marshmallow Layer:
  • 5 tablespoons cold Water
  • 2+¼ teaspoons Gelatin powder
  • 1 teaspoon Meringue powder
  • ½ cup Sugar
  • ¼ cup White corn syrup
  • Pinch of Salt
  1. For the crust, preheat oven to 350 °F and lightly grease and 8-inch square pan and line with parchment paper so that it comes up the sides of the pan. Toss all the crust ingredients until well-combined and press into the prepared pan. Bake for 12 minutes and cool while preparing the lemon filling
  2. For the filling, reduce the oven to 325 °F. Whisk all the filling ingredients together and pour into the cooled crust. Bake for 20 minutes, until set but with a little jiggle in the centre, then cool to room temperature before chilling for at least an hour
  3. For the marshmallow meringue, stir 3 tablespoonsp of the cold water with the gelatin and the meringue powder in a large bowl or the bowl of a mixer fitted with the whip attachment and set aside
  4. Bring the remaining 2 tablespoons of water, the sugar and the corn syrup to a boil and boil uncovered and without stirring until it reaches a temperature of 240 °F on a candy thermometer While whipping, carefully pour the hot sugar into the bowl with the gelatin and whip this on high speed until tripled in volume and cooled, about 5 minutes
  5. Remove the lemon square from the fridge. Dollop the marshmallow on top of the filling and spread even. Let chill until set
  6. Use a blowtorch to lightly brown the marshmallow and chill until ready to slice and serve. The squares will keep for up to 3 days refrigerated

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