Blueberry Lemon Bars with Meringue Topping

Name: Blueberry Lemon Bars with Meringue Topping
Prep time: 15 min
Cook time: 50 min
Total time: 1 h 5 min
Yield: 24 servings
Cuisine: American
Ingredients: 1.5 cups All-Purpose Flour; 0.25 tsp Almond Extract; 0.5 cup Almond Flour; 0.25 tsp Baking Soda; 4 tbsp Butter-Flavor Shortening; 0.25 tsp Cream of Tartar; 6 whole Eggs; 2 whole Egg Whites; 1.5 cups Frozen Blueberries; 0.25 cup Honey; 2.5 tbsp Lemon; 1 cup Lemon Juice; 0.13 tsp Salt; 0.5 cup Sugar; 4 tbsp Unsalted Butter

Breakfast 🍳Dessert 🍰Snack 🍿 American Low-Carb Low-Sodium Heart-Healthy ❤️Vegetarian 🥦Halal 🕌Kosher ✡️Comfort-Food Pescatarian 🐟

Bright lemon curd meets bursts of juicy blueberries atop a tender almond-kissed crust, all crowned with a billowy, toasted meringue. These Blueberry Lemon Bars with Meringue Topping balance tart and sweet with a light, marshmallowy finish, perfect for celebrations, potlucks, or a sunny afternoon treat.

Prep15 mins
Cook50 mins
Serves24
DifficultyMedium

Blueberry Lemon Bars with Meringue Topping

1

Mix the flour, almond flour, and salt for the crust in a bowl.
2

In the bowl of a stand mixer fitted with the paddle attachment, combine the sugar, butter, shortening, and almond extract; beat until light and somewhat fluffy. With the mixer on low, add the dry ingredients and mix just until combined, about 1 minute; do not overmix.
3

Drop the dough into a 9x13-inch glass baking dish and press it flat with floured hands, building a 1/2-inch rim up the sides so the filling does not stick to the dish. Transfer to the refrigerator to chill for at least 30 minutes.
4

Preheat the oven to 350 degrees F (175 degrees C).
5

Remove the crust from the refrigerator and bake on the center rack of the preheated oven until golden at the edges and pale golden in the center, 45 to 60 minutes.
6

Remove from the oven and let sit on a wire rack until completely cool, about 30 minutes. Reduce the oven temperature to 300 degrees F (150 degrees C).
7

While the crust cools, combine the sugar, flour, lemon juice, honey, 6 egg yolks, 4 egg whites, lemon zest, and baking soda for the filling in a bowl. Whisk briefly to combine, but do not overmix because you do not want to over-aerate the filling. Set aside the 2 remaining egg whites for the meringue topping.
8

Spread the blueberries over the cooled crust, then pour the filling on top.
9

Bake in the 300 degrees F (150 degrees C) oven, checking frequently, until the filling is set, 40 to 50 minutes. Remove from the oven, turn the oven off, and let cool to room temperature on a wire rack, about 30 minutes.
10

Position an oven rack about 6 inches from the heat source and preheat the oven's broiler to high, or 525 degrees F (274 degrees C).
11

In the top of a double boiler over simmering water, combine the 2 reserved egg whites from the filling with 2 egg whites, sugar, cream of tartar, and salt for the meringue. Whisk frequently, scraping down the sides with a rubber spatula to prevent scorching, until the sugar dissolves and the mixture is hot, 2 to 3 minutes.
12

Remove the egg white mixture from the heat and beat with an electric mixer on medium speed until soft peaks form. Increase to high speed and beat until the meringue holds stiff but spreadable peaks. Spread and swirl the meringue over the cooled blueberry bars.
13

Place the lemon bars under the preheated broiler until the meringue is evenly toasted and golden brown, about 30 to 60 seconds; do not walk away.
14

Cut into 24 squares or triangles and refrigerate until chilled, about 3 hours.