Description
Ina Garten’s lemon meringue squares deliver a delightful balance of tangy citrus and sweet, pillowy topping. Crisp shortbread crust provides perfect contrast while classic French technique ensures elegant, crowd-pleasing results you will savor with pure culinary pleasure.
Ingredients
Scale
- 4 extra-large eggs
- 6 extra-large egg yolks
- 6 extra-large egg whites
- 1½ cups (300 grams / 10.6 oz) sugar
- ¾ cup (150 grams / 5.3 oz) sugar
- ½ cup (100 grams / 3.5 oz) sugar
- 1½ cups (190 grams / 6.7 oz) all-purpose/plain flour
- 3 tbsps (25 grams / 0.9 oz) all-purpose/plain flour
- 12 tbsps (170 grams / 6 oz) unsalted butter, room temperature
- 6 tbsps (85 grams / 3 oz) unsalted butter, cut into 12 pieces
- 1 cup (240 milliliters / 8 fluid oz) freshly squeezed lemon juice
- 4 tsps lemon zest
- 1 tbsp (14 grams / 0.5 oz) cream of tartar
- 1 tsp cream of tartar
- ½ tsp vanilla extract
- Pinch of kosher salt
Instructions
- Crust Preparation: Preheat oven to 350°F. Thoroughly butter a 9×13-inch metal pan. Blend butter, sugar, vanilla, and water. Mix flour and salt separately, then incorporate into butter mixture until crumbly. Press dough evenly across pan bottom. Bake for 20-22 minutes until golden brown.
- Lemon Filling Creation: In a saucepan, combine sugar, flour, cream of tartar, and salt. Whisk in whole eggs, egg yolks, lemon zest, and juice. Cook over medium heat, stirring constantly for 10-12 minutes until thickened. Remove from heat and incorporate butter until melted.
- Meringue Topping: Whip egg whites, cream of tartar, and salt at high speed until foamy. Gradually add sugar, continuing to whip until glossy peaks form, about 2-3 minutes.
- Final Assembly: Spread lemon filling evenly over pre-baked crust. Top with meringue, ensuring complete coverage. Create decorative peaks using a spoon.
- Finishing Touch: Return to oven, baking 10-20 minutes until meringue turns golden brown. Cool completely on wire rack for at least 2 hours. Slice into 12 squares before serving.
Notes
- Crust Consistency Check: Press the shortbread base firmly and evenly to create a compact foundation that supports the lemon filling without crumbling.
- Lemon Filling Technique: Constant stirring prevents scorching and ensures a smooth, luxurious texture during the thickening process.
- Meringue Perfection Tip: Whip egg whites until they form stiff, glossy peaks to achieve a light, stable topping that browns beautifully.
- Cooling is Crucial: Patient cooling for at least 2 hours allows layers to set properly, guaranteeing clean, picture-perfect squares when sliced.
- Prep Time: 25 minutes
- Cook Time: 35 minutes
- Category: Desserts, Snacks
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 16
- Calories: 260
- Sugar: 31 g
- Sodium: 80 mg
- Fat: 12 g
- Saturated Fat: 7 g
- Unsaturated Fat: 4 g
- Trans Fat: 0 g
- Carbohydrates: 37 g
- Fiber: 0 g
- Protein: 3 g
- Cholesterol: 90 mg