Raspberry Meringue Bars Recipe

Introduction

Raspberry Meringue Bars offer a delightful combination of a buttery crust, a tangy raspberry filling, and a light, airy meringue topping. These bars are perfect for a sweet treat that balances tartness with sweetness in every bite.

Ingredients

• 1 cup unsalted butter (room temperature)
• 1 cup granulated sugar
• 1 cup all-purpose flour
• 2 cups fresh raspberries (or frozen, thawed)
• 4 egg whites (room temperature)
• 1 tbsp lemon juice
• 2 tbsp cornstarch

Instructions

1. Step 1: Preheat your oven to 350°F (175°C) and line an 8×8-inch baking dish with parchment paper for easy removal.
2. Step 2: In a bowl, cream together the butter and sugar until smooth. Mix in the flour until the mixture becomes crumbly.
3. Step 3: Press this crumbly mixture evenly into the prepared baking dish and bake for 15-20 minutes, or until the crust turns lightly golden.
4. Step 4: While the crust bakes, mash the raspberries and stir in the sugar and lemon juice. Set this raspberry filling aside.
5. Step 5: In a clean bowl, whip the egg whites until frothy. Gradually add in the cornstarch and sugar, continuing to whip until stiff peaks form.
6. Step 6: Once the crust is baked, pour the raspberry filling over it, then spread the meringue evenly on top.
7. Step 7: Return to the oven and bake for another 10-15 minutes, until the meringue is golden brown.
8. Step 8: Allow the bars to cool completely before slicing into squares and serving.

Tips & Variations

• Use fresh raspberries for best flavor, but frozen can work well if fully thawed and drained.
• Add a teaspoon of vanilla extract to the meringue for extra aroma.
• Try swapping lemon juice with lime juice for a different citrus twist.
• For a nuttier crust, mix in 1/4 cup finely chopped almonds or pecans.

Storage

Store raspberry meringue bars in an airtight container at room temperature for up to 2 days to keep the meringue crisp. For longer storage, refrigerate for up to 4 days, but note the meringue may become slightly softer. Serve at room temperature by letting them sit for 15 minutes before enjoying.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I make these bars ahead of time?

Yes, you can prepare and bake the bars a day in advance. Store them properly to maintain texture, and bring to room temperature before serving for the best experience.

Why shouldn’t I use cold egg whites for the meringue?

Room temperature egg whites whip better and achieve more volume than cold ones, resulting in a lighter, fluffier meringue topping.

Raspberry Meringue Bars Recipe

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★★★★★

4.6 from 135 reviews

Delightfully sweet and tangy Raspberry Meringue Bars feature a buttery crumb crust topped with fresh raspberry filling and a fluffy, golden meringue layer. Perfect as a light dessert or elegant treat for any occasion, these bars combine tart raspberries with sweet meringue for a classic, irresistible flavor combination.

• Author: Ruby
• Prep Time: 15 minutes
• Cook Time: 30 minutes
• Total Time: 45 minutes
• Yield: 16 bars 1x
• Category: Dessert
• Method: Baking
• Cuisine: American

Ingredients

Scale 1x2x3x

Crust

• 1 cup unsalted butter (room temperature)
• 1 cup granulated sugar
• 1 cup all-purpose flour

Raspberry Filling

• 2 cups fresh raspberries (or frozen, thawed)
• 1 tbsp lemon juice
• Extra 1/4 cup granulated sugar (for filling, estimated)

Meringue Topping

• 4 egg whites (room temperature)
• 2 tbsp cornstarch
• 1/2 cup granulated sugar (estimated for meringue whipping)

Instructions

1. Prepare and preheat: Preheat your oven to 350°F (175°C) and line an 8×8-inch baking dish with parchment paper to ensure the bars release easily after baking.
2. Make the crust: In a mixing bowl, cream together the unsalted butter and 1 cup granulated sugar until soft and fluffy. Gradually mix in the all-purpose flour until the mixture becomes crumbly but holds together.
3. Bake the crust: Press the crumbly dough evenly into the prepared baking dish to form a solid base. Bake for 15-20 minutes or until the crust is lightly golden. Remove from oven and set aside.
4. Prepare raspberry filling: Mash the fresh or thawed raspberries and mix in the 1 tablespoon lemon juice along with approximately 1/4 cup granulated sugar to balance tartness. Stir well and set aside.
5. Whip the meringue: Using a clean bowl and whisk or mixer, beat the egg whites until frothy. Gradually add approximately 1/2 cup granulated sugar and the 2 tablespoons cornstarch. Continue whipping until stiff, glossy peaks form.
6. Assemble the bars: Pour the prepared raspberry filling evenly over the baked crust. Carefully spread or dollop the meringue over the top, covering the filling completely.
7. Bake the assembled bars: Return the dish to the oven and bake for an additional 10-15 minutes or until the meringue is golden brown and set.
8. Cool and serve: Allow the bars to cool completely in the baking dish to ensure clean slicing. Once cooled, cut into squares and serve.

Notes

• Using room temperature egg whites helps achieve better volume when whipping meringue.
• Frozen raspberries should be fully thawed and drained to avoid excess moisture in the filling.
• Adjust sugar in the raspberry filling based on the tartness of the berries used.
• Ensure the baking dish is properly lined with parchment paper for easy removal.
• Cool completely before slicing for clean bars that hold shape well.

Keywords: raspberry bars, meringue dessert, fruit bars, baked dessert, berry meringue bars