Description
These Lemon Meringue Crazy Bars are a delightful twist on the classic lemon meringue pie, transformed into an easy-to-eat, handheld treat. Flaky puff pastry is layered with tangy lemon curd, a creamy cheesecake filling, and a sweet, toasted meringue topping. Perfect for parties, afternoon tea, or a special dessert, these bars are sure to impress with their vibrant flavors and elegant presentation.
Ingredients:
- 1 sheet puff pastry, thawed
- 2 tbsp granulated sugar (for dusting)
- 2 tbsp crushed graham crackers (optional, for crunch)
- 3/4 cup lemon curd (store-bought or homemade)
- 1 tbsp lemon zest
- 1 (8 oz) block cream cheese, softened
- 1/4 cup powdered sugar
- 1/2 tsp vanilla extract (for cream cheese layer)
- 1/4 cup heavy cream
- 3 egg whites
- 1/4 tsp cream of tartar
- 1/3 cup granulated sugar (for meringue)
- 1/2 tsp vanilla extract (for meringue)
Preparation:
Step 1: Prepare the Puff Pastry Bases
Preheat your oven to 400°F (200°C). On a lightly floured surface, gently roll out the thawed puff pastry sheet. Cut the pastry into even squares or rectangles (approximately 3×3 inches). Dock each piece lightly with a fork to prevent excessive puffing during baking. Sprinkle the tops generously with granulated sugar and, if desired, a pinch of crushed graham crackers for added texture.
Step 2: Bake the Puff Pastry
Place the prepared puff pastry squares on a baking sheet lined with parchment paper. Bake for 12–15 minutes, or until they are puffed and golden brown. Remove from the oven and let them cool completely on a wire rack.
Step 3: Make the Cream Cheese Filling
In a mixing bowl, combine the softened cream cheese, powdered sugar, and 1/2 teaspoon of vanilla extract. Beat with an electric mixer until the mixture is smooth and well combined. Gradually add the heavy cream, continuing to beat until the filling is light and fluffy. This should only take a minute or two. Be careful not to overbeat.
Step 4: Assemble the Bars
Once the puff pastry bases are completely cool, spread a generous layer of lemon curd evenly over half of the pastry pieces. Sprinkle the lemon zest over the lemon curd. Next, spread a layer of the cream cheese filling over the lemon curd and zest. Top each with another puff pastry square, creating a sandwich-like structure.
Step 5: Chill the Assembled Bars
Place the assembled bars on a baking sheet and chill them in the refrigerator for at least 30 minutes. This chilling step helps the layers set, making them easier to handle and prevents the lemon curd from oozing out.
Step 6: Prepare the Meringue
While the bars are chilling, prepare the meringue. In a clean, grease-free mixing bowl, beat the egg whites with the cream of tartar until frothy. Gradually add the 1/3 cup of granulated sugar, beating continuously until stiff, glossy peaks form. Be sure that the sugar is fully dissolved and the meringue holds its shape well. Gently fold in 1/2 teaspoon of vanilla extract.
Step 7: Meringue Application and Toasting
Remove the chilled bars from the refrigerator. Transfer the meringue to a piping bag fitted with a decorative tip, or simply use a spoon. Pipe or spoon the meringue onto the top of each bar, creating swirls, peaks, or any design you prefer. Use a kitchen torch to toast the meringue until it is beautifully golden brown. Be careful not to burn the meringue; keep the torch moving evenly over the surface.
Step 8: Final Chill and Serve
After torching, place the bars back in the refrigerator for a final chill of about 10-15 minutes to allow the meringue to set completely. This step is optional but helps the bars hold their shape better when served.
Why you’ll love this recipe
These Lemon Meringue Crazy Bars are a delightful combination of textures and flavors. The flaky puff pastry, tangy lemon curd, creamy filling, and sweet toasted meringue create a satisfying treat. They are visually appealing and easy to serve, making them perfect for any occasion.
Serving Suggestions:
- Serve chilled or slightly warmed.
- Garnish with a dusting of powdered sugar and a sprig of fresh mint for an elegant touch.
- Pair with a cup of tea or coffee for a delightful afternoon snack.
- Serve as part of a dessert platter with other miniature pastries and sweets.
Tips:
- Use high-quality lemon curd for the best flavor. Store-bought or homemade both work well.
- For an extra burst of lemon flavor, add a few drops of lemon extract to the cream cheese filling.
- Ensure the egg whites are at room temperature for best meringue results.
- Do not skip torching the meringue – it enhances both the flavor and the visual appeal.
- If you don’t have a kitchen torch, you can broil the bars in the oven for a few seconds, but watch them closely to prevent burning.
- Make sure the mixing bowl and whisk attachment are completely clean and grease-free when making meringue to ensure proper volume.
Preparation Time: 30 minutes
Cook Time: 12-15 minutes
Total Time: 1 hour (includes chilling time)
Nutrition Information: (per bar, approximate)
- Calories: 350
- Protein: 5g
- Sodium: 150mg
Conclusion
Lemon Meringue Crazy Bars offer a unique and delicious twist on a classic dessert. The combination of textures and flavors makes them a memorable treat that is sure to impress. Whether you’re an experienced baker or just starting out, this recipe is easy to follow and yields fantastic results.
Questions and Answers about this recipe
- Can I make the lemon curd from scratch?
- Yes, you can absolutely make the lemon curd from scratch. Homemade lemon curd often has a brighter, fresher flavor than store-bought versions. Be sure to use a recipe that stabilizes well.
- What can I use if I don’t have a kitchen torch?
- If you don’t have a kitchen torch, you can broil the bars in the oven for a few seconds to brown the meringue. Keep a very close eye on them to prevent burning. Position the rack so the bars are about 6 inches from the broiler, and watch them carefully – they can brown very quickly.
- Can I make these bars ahead of time?
- Yes, you can make the puff pastry and cream cheese filling a day ahead and store them separately in the refrigerator. Assemble the bars on the day you plan to serve them to prevent the pastry from becoming soggy. It’s best to toast the meringue just before serving.
- How do I store these bars?
- Store the assembled bars in the refrigerator in an airtight container. They are best consumed within 2-3 days. The meringue might lose some of its crispness after a day or two, but the bars will still be delicious.
- Can I freeze these bars?
- It is not recommended to freeze these bars, as the meringue does not freeze well and may become watery when thawed. Additionally, the puff pastry might lose some of its flakiness. It is best to enjoy them fresh.
