After baking numbers of round, tall, layered cakes – which I really enjoy – I was ready to downsize a bit and go square. I like the square minimalistic shape, it’s perfect to use for just one little bite or two, opposite the gigantic pieces of cake and jumbo muffins you normally are offered at the bakery or coffee shop.
Pinterest is a really good search engine for baked goods – and a crazy one regarding the thousands of thousands pictures that just washes over you. I didn’t realize this until I tapped “brownies ” in the search box and was just blown away by all the mouthwatering and so deliciously looking pictures. There is so much to choose from and so many different ways of baking brownies and so called “bars”. One of the recipes I found was a lemon merengue bar (originally from marthastewart.com). I have baked these lovely squares more several times – and you will definitely do to! Lemon is one of my favorite flavors and an alternative when you want something sweet to be not too sweet. Chocolate is of course another favorite. I discovered recently that lemon and chocolate is a a great combination and I will get back to this subject later on.
Now for these lemon bars below – go, bake, now!
Lemon Merengue Bars
# 250 g organic butter
# 190 g organic plain flour
# a pinch of organic salt
# 90 g organic sugar
# 2 tsp of organic fresh lemon zest
1. Mix all ingredients into a dough.
2. Press the dough on to a baking sheet that fits in a 9×13 inch (23×33 cm) pan. Put the sheet into the pan and freeze the unbaked crust for 10 minutes.
3. Preheate the oven to 180 °C and bake the crust for 20–22 minutes or until it gets a golden color.
4. Chill completely.
# 6 organic whole eggs
# 390 g organic sugar
# 177 ml organic fresh lemon juice
1. Whisk the eggs in a bowl with sugar and lemon juice.
2. Pour the filling on top of the baked crust and bake until set for 18–20 minutes. Be careful not to burn it.
# 4 organic egg whites
# 112 g organic sugar
1. Beat the egg whites and sugar until soft peaks form.
2. Gently spread the merengue on top of the filling. Swirl to create soft, decorative peaks.
3. Bake until merengue is golden for 8–10 minutes in 180 °C, or 3–4 minutes in 250 °C.
4. Let it cool before put it into the fridge.
5. Cut in even squares and decorate with half a strawberry before serving.
Instead of merengue, put whipped organic cream (40% fat) on top and decorate with loads of fresh berries of the season.