Double Raspberry Meringue Bars Recipe

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There is something truly magical about the way fresh raspberries combine with light, fluffy meringue to create a dessert that’s both vibrant and delicately sweet. The Double Raspberry Meringue Bars Recipe is a sensational treat that offers not just one but two layers of raspberry magic—one in the tangy curd base and another infused through a beautifully airy meringue topping. These bars are a perfect balance of textures, from the buttery crust to the luscious filling and the cloud-like meringue, making every bite a celebration of bright, summery raspberry flavor that’s sure to impress anyone lucky enough to try them.

Ingredients You’ll Need

The ingredients for this recipe are wonderfully straightforward but thoughtfully chosen to bring out every dimension of raspberry flavor and provide the perfect balance of texture and sweetness. Each component, from the buttery crust to the fluffy meringue, plays a crucial role in making these bars truly unforgettable.

• All-purpose flour (160g): The foundation for the tender yet sturdy crust that supports all the delicious layers above.
• Granulated sugar (½ cup + 140g): Adds sweetness to both the crust and the meringue, balancing tartness perfectly.
• Powdered sugar (¼ cup): Helps create a light texture in the crust with a subtle sweetness.
• Lemon zest: A subtle citrus hint that brightens the whole dessert and cuts through the richness.
• Unsalted butter (140g, cold and sliced): Essential for creating that flaky, melt-in-your-mouth crust.
• Raspberry curd: The luscious, tangy heart of the bars, bursting with raspberry flavor.
• Water (½ cup): Used to infuse the raspberry powder into the meringue for a double dose of raspberry goodness.
• Raspberry powder (3 tablespoons): Ground freeze-dried raspberries that pack intense color and flavor into the meringue.
• Egg whites (3 large): Whipped into a glossy meringue that tops the bars with a cloud-light finish.
• Fine sea salt (pinch): Just enough to enhance all the flavors without overpowering the sweet.

How to Make Double Raspberry Meringue Bars Recipe

Step 1: Prepare the raspberry curd

Start by making your raspberry curd according to your go-to recipe or the one you prefer. This curd is the vibrant, tangy centerpiece of your bars and sets the stage for the meringue to shine on top.

Step 2: Preheat and prepare your pan

Set your oven to 350°F (175°C) and grease an 8×8 inch square pan. Line it with parchment paper and secure the edges with clips so it’s easy to lift the bars out later—this step ensures clean slices and easy serving.

Step 3: Create the crust

Using a food processor, pulse the all-purpose flour, both sugars, lemon zest, and cold butter until the mixture just comes together. This creates a tender, buttery crust with a subtle citrus note that perfectly balances the raspberry’s tartness.

Step 4: Bake the crust

Press the dough evenly into the prepared pan, creating a smooth layer. Bake for 20 to 25 minutes until lightly golden. This creates a sturdy, flavorful base for your bars to hold all the luscious layers.

Step 5: Add the raspberry curd and bake again

Once baked, pour your homemade or prepared raspberry curd over the warm crust and return it to the oven for 15 more minutes. This bakes the curd into a slightly set, luscious layer that will hold the meringue perfectly.

Step 6: Chill the bars

Allow the baked bars to cool to room temperature, then pop them into the fridge to chill for at least four hours or overnight. This step is crucial for firming up the curd and making slicing easier later on.

Step 7: Prepare the raspberry-infused meringue

Grind your freeze-dried raspberries into a fine powder and mix them with half a cup of water in a jar. Shake and let it sit for an hour or up to four hours so the raspberry flavor infuses deeply into the water.

Step 8: Strain and sweeten the raspberry water

Strain the raspberry water through a fine mesh sieve to remove seeds, then pour into a small pot. Add sugar and heat gently until it reaches 245°F (118°C) on a candy thermometer. This step makes a raspberry sugar syrup that will sweeten and flavor your meringue beautifully.

Step 9: Whip the egg whites

Using a stand mixer or hand mixer, whisk the egg whites until they become frothy and start to form soft peaks. This aeration is the beginning of the light meringue texture everyone loves.

Step 10: Incorporate the hot syrup into egg whites

With the mixer running, slowly pour the hot raspberry syrup into the frothy egg whites. Continue to whip until the meringue thickens, turns glossy, and has cooled near room temperature. Add a pinch of salt and vanilla extract for extra depth of flavor.

Step 11: Spread the meringue and optionally toast

Carefully spread your luscious raspberry meringue over the chilled curd layer, creating a thick, even topping. For an impressive finish, you can torch the meringue lightly with a kitchen torch to add subtle caramelization and a little crunch on top.

Step 12: Slice and serve

To get clean, perfect slices, run a sharp chef’s knife under hot water, dry it off, and slice through the bars. The contrast between the tart, creamy curd and the fluffy, fruity meringue is dazzling in every bite!

How to Serve Double Raspberry Meringue Bars Recipe

Garnishes

Brighten each bar with fresh raspberries or a dusting of powdered sugar. A few mint leaves add a refreshing color contrast and hint of herbal freshness that pairs beautifully with the raspberry tones.

Side Dishes

These bars are decadent enough to stand alone but also wonderful alongside a scoop of vanilla bean ice cream or a dollop of freshly whipped cream. A light, fruity salad or sparkling lemonade rounds out the experience nicely for a summery treat.

Creative Ways to Present

Serve the bars on decorative plates with a drizzle of raspberry sauce for extra shine. Consider cutting bars into bite-sized squares for parties or arranging them on a tiered dessert stand to impress guests with a pop of color and texture in every bite.

Make Ahead and Storage

Storing Leftovers

Your Double Raspberry Meringue Bars keep well in an airtight container in the refrigerator for up to three days. This preserves the delicate meringue while keeping the curd fresh and vibrant.

Freezing

While it’s best to enjoy these bars fresh, you can freeze them for up to one month. Wrap tightly in plastic wrap and foil to prevent freezer burn, and thaw overnight in the refrigerator before serving.

Reheating

Since the bars are best served chilled, avoid reheating. Instead, let them come to room temperature for about 30 minutes to take the chill off before enjoying.

FAQs

Can I use store-bought raspberry curd for this recipe?

Absolutely! Store-bought raspberry curd works well if you’re short on time, but homemade curd will give you a fresher, tangier taste that makes the bars truly shine.

Is freeze-dried raspberry powder necessary for the meringue?

Using raspberry powder from freeze-dried raspberries gives the meringue an intense, natural flavor and lovely color. If you don’t have it, you can omit it but the meringue will be less vibrant and fruity.

Can I make this recipe vegan?

Traditional meringue relies on egg whites, so this recipe is not suitable for vegans unless you substitute with aquafaba. However, making a raspberry curd layer without eggs can be tricky, so adjustments would be necessary.

What’s the best way to get clean slices?

Running your knife under hot water and drying it before slicing helps you cut through the meringue and curd layers smoothly without cracking or sticking.

Can these bars be made ahead for parties?

Definitely! These bars hold up well refrigerated and, when chilled overnight, the layers set beautifully and the flavors meld for an even tastier outcome.

Final Thoughts

I can’t recommend the Double Raspberry Meringue Bars Recipe enough for anyone looking to wow their friends or family with a dessert that’s as gorgeous as it is delicious. Balancing tart raspberry curd with irresistibly light meringue creates an experience that is both comforting and uplifting. So gather your ingredients, dive in, and enjoy every ruby-red, melt-in-your-mouth bite!

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