Print
clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon
Zesty Lemon Meringue Squares Recipe

Zesty Lemon Meringue Squares Recipe


5 Stars 4 Stars 3 Stars 2 Stars 1 Star

4.8 from 21 reviews

  • Total Time: 1 hour
  • Yield: 16 1x

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

  1. 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.
  2. 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.
  3. 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.
  4. Final Assembly: Spread lemon filling evenly over pre-baked crust. Top with meringue, ensuring complete coverage. Create decorative peaks using a spoon.
  5. 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