LIME MERINGUE BARS
Meringue is easy to make, but there are a few things you can do to increase your success rate. First of all, it's good to know that cold eggs are easier to separate, but room-temperature whites make for better meringue. So be sure to give your whites a little time on the counter before getting to work. Secondly, make sure to keep all bits of egg yolk out of the whites. Fat is the enemy of meringue. And double-check that all of your tools and bowls are clean and fat-free as well.
Provided by Samantha Seneviratne
Categories dessert
Time 6h5m
Yield 16 servings
Number Of Ingredients 11
Steps:
- For the cookie base.
- Preheat the oven to 350 degrees F. Butter a 9-inch square baking pan and line with parchment paper, leaving a 2-inch overhang on 2 sides. In a large bowl using an electric mixer, beat the flour, confectioners' sugar, brown sugar and salt on medium speed until well combined. Add the butter and beat until the crumbs are evenly moistened. Tip the crumbs into the prepared pan and pat down to make an even base. Bake the base until deep golden and set, 20 to 25 minutes. Transfer to a rack to cool, about 30 minutes. For the filling: In a large bowl, whisk together the sweetened condensed milk, lime zest and juice, egg yolks and salt. Pour the mixture over the baked cookie base and spread it into an even layer. Bake the filling until just set, 8 to 10 minutes. Transfer to a rack to cool, about 30 minutes, then cover with plastic and refrigerate until firm, at least 4 hours. For the topping: Just before serving, make the topping. In a large bowl (or the bowl of a stand mixer fitted with the whisk attachment), add the egg whites. In a small saucepot fitted with a candy thermometer, heat the sugar and 1/4 cup water over medium-high heat without stirring. When the thermometer hits about 220 degrees F, beat the egg whites with an electric mixer on medium speed until just frothy and the yellowish hue has disappeared. When the sugar reaches 238 degrees F, increase the mixer speed to high and, with the mixer running, pour the sugar syrup into the bowl in a thin stream. Continue to beat the mixture until shiny, stiff peaks form and the mixture is cool, about 6 minutes. Scoop the meringue on top of the filling and use an offset spatula to swirl it around into decorative swoops and spikes. Using a mini (kitchen) blowtorch, toast the topping to an even golden brown. Cut into bars and serve.
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Benjamin Reese
[email protected]I highly recommend this recipe. It's easy to follow and the results are amazing.
Farah Talbi
[email protected]These bars are absolutely delicious. The lime filling is tart and refreshing, and the meringue is perfectly sweet and fluffy.
Davies Akinwande
[email protected]I've made these bars several times now, and they're always a hit. They're the perfect dessert for any occasion.
Jd Johnson
[email protected]These bars are so easy to make, and they're always a crowd-pleaser.
har gill
[email protected]I love the combination of the tart lime filling and the sweet meringue. It's the perfect balance of flavors.
Nano M
[email protected]These bars are so addictive! I can't stop eating them.
MD SAROWAR HOSSEN
[email protected]I'm not a baker, but I was able to make these bars without any problems. They turned out great!
Doreenda Agyeibea
[email protected]I made these bars for a party and they were a huge hit. Everyone loved them!
Mohammedsajeeth Sajeeth
[email protected]These bars are the perfect summer dessert. They're light and refreshing, and the lime flavor is so refreshing.
Robbe Somers
[email protected]I'm not a big fan of meringue, but I really enjoyed these bars. The lime filling is so good that it makes up for the meringue.
Freddy Irakoze
[email protected]These bars are a hit with my family and friends. They're always asking me to make them.
Taylor Dawson
[email protected]Easy to make and delicious! I love the tangy lime flavor.
Wosky Wosky
[email protected]I was skeptical at first, but these lime meringue bars are phenomenal! The filling is the perfect balance of sweet and tart, and the meringue is light and fluffy. I'll definitely be making these again.