Whole Meyer Lemon Meringue Bars
FROM SUBSTACK
As a kid, and still, my favorite pie always has been and always will be, lemon meringue. This easy little bar uses a whole lemon and all the yolks and whites, which makes it pretty near perfect for me (or anyone else who likes lemons). Because you will be using the yolks first and the whites either hours or a day or two later, make sure you separate them carefully, store the whites in an ultra-clean glass or metal bowl or jar, and refrigerate until needed. I find the flavor is best using a whole Meyer lemon, which has a milder and thinner rind, with a little regular lemon juice to amp up the acidity.
MAKES 12 TO 16
For the crust:
9 whole graham crackers (1 package), broken into pieces (or 1 1⁄2 cups crumbs)
1⁄4 cup sugar
Large pinch of salt
5 tablespoons unsalted butter, melted
For the filling:
1 whole (preferably organic) Meyer lemon, scrubbed
Juice of 1⁄2 regular lemon (1 tablespoon)
4 egg yolks
1⁄2 cup (1 stick) unsalted butter, melted and cooled
1 cup sugar
1 teaspoon vanilla extract
Pinch of salt
For the meringue topping:
4 large egg whites
1 cup sugar
1⁄2 teaspoon vanilla extract
Pinch of salt
1 Preheat the oven to 350°F. Line an 8 by 8-inch baking pan with two pieces of parchment trimmed to fit, going in both directions, with some extra hanging over for easy removal of the bars later.
2 To make the crust: Place the graham crackers, sugar, and salt in bowl of food processor and process until fine crumbs form. Add the melted butter and pulse until well blended. It should look and feel like wet sand. Transfer to the prepared pan and mix it up with your hands to make sure the butter is well distributed. Press into the pan, going up the sides a bit, and bake for 10 minutes, or until just golden. Let cool while you make the filling.
3 To make the filling: Trim the stem end of the whole lemon and cut it into 8 pieces. Remove the seeds. Add to a blender jar (preferably of a high speed blender) along with the lemon juice, egg yolks, butter, sugar, vanilla, and salt and blend until very smooth. Pour over the crust (it’s OK if it’s still warm) and bake for 30 minutes, or until it is bubbling and browning around the edges. It won’t look at all set, but it will set up as it cools. Place on a cooling rack. After about 10 minutes, run a small, sharp knife around the edges. Cool completely, then chill until cold. When completely chilled, carefully remove the parchment and, using a spatula, transfer to a small baking sheet (you can do this just before adding the topping).
4 Up to a few hours before serving, make the topping: Combine the egg whites, sugar, vanilla, and salt in the metal bowl of a stand mixer (or just use a metal bowl if using a hand mixer) and set over a pan of simmering water. Keep the mixture moving hand-holding the whisk attachment until the sugar is completely melted and it’s hot to the touch, 1 to 2 minutes. Transfer to a stand mixer and beat on high speed until glossy and very stiff, 2 to 3 minutes. Transfer to the top of the lemon bars, smooth out, and use a large serving fork to create a pattern in the meringue.
5 When you’re ready to finish, preheat the broiler and position a rack in upper third of oven.
6 Place under the broiler briefly, watching carefully (or, alternatively, use a kitchen torch), to brown the meringue. Refrigerate until ready to serve. Cut into 12 to 16 squares, depending on how large you want them.
