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Ina Garten Lemon Meringue Squares

Ina Garten Lemon Meringue Squares - recipe card
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A refined twist on lemon bars, featuring a buttery shortbread crust, a tangy lemon curd filling, and a billowy toasted meringue topping. Each square offers a perfect balance of sweet and tart with a crisp, creamy, and airy texture.

Ingredients

  • For the crust: 1 cup all-purpose flour
  • For the crust: 1/4 cup granulated sugar
  • For the crust: 1/2 cup (1 stick) cold unsalted butter, cut into small cubes
  • For the crust: 1/8 teaspoon kosher salt
  • For the filling: 2 large eggs, room temperature
  • For the filling: 1/2 cup granulated sugar
  • For the filling: 1/3 cup fresh lemon juice (about 2 large lemons)
  • For the filling: 1 tablespoon lemon zest (from 1 large lemon)
  • For the filling: 2 tablespoons all-purpose flour
  • For the filling: 1/4 teaspoon kosher salt
  • For the meringue: 2 large egg whites, room temperature
  • For the meringue: 1/4 cup granulated sugar
  • For the meringue: 1/4 teaspoon cream of tartar
  • For the meringue: 1/4 teaspoon vanilla extract

Instructions

  1. Preheat the oven to 350°F / 177°C. Line an 8×8-inch baking pan with parchment paper, leaving a 2-inch overhang on two opposite sides to act as handles for lifting the finished squares out.
  2. Make the crust: In a medium bowl, combine 1 cup all-purpose flour, 1/4 cup granulated sugar, and 1/8 teaspoon kosher salt. Add the cold cubed butter and, using a pastry cutter or your fingertips, work the butter into the dry ingredients until the mixture resembles coarse meal with pea-sized butter pieces. This ensures a tender, flaky crust.
  3. Transfer the crust mixture into the prepared pan and press evenly and firmly into the bottom. Bake for 18-20 minutes, until the edges are just lightly golden. The crust should look dry and set but not browned all over. Set aside on a wire rack to cool slightly while you prepare the filling.
  4. Reduce the oven temperature to 325°F / 163°C. In a medium bowl, whisk together 2 large eggs, 1/2 cup granulated sugar, 1/3 cup fresh lemon juice, 1 tablespoon lemon zest, 2 tablespoons all-purpose flour, and 1/4 teaspoon kosher salt until the mixture is smooth and no lumps remain. The flour helps thicken the curd so it sets properly.
  5. Pour the lemon filling over the pre-baked crust, spreading it evenly. Bake for 18-22 minutes, until the filling is just set — the center should jiggle slightly when gently shaken but the edges look firm. Overbaking can cause curdling, so watch carefully. Let cool to room temperature on a wire rack, about 1 hour.
  6. Prepare the meringue: In a clean, dry bowl of a stand mixer fitted with the whisk attachment, combine 2 large egg whites, 1/4 cup granulated sugar, and 1/4 teaspoon cream of tartar. Whisk on low speed for 1 minute, then increase to medium-high and beat for 4-5 minutes, until stiff, glossy peaks form. Add 1/4 teaspoon vanilla extract and beat for 30 seconds more.
  7. Increase oven temperature to 375°F / 190°C. Spoon the meringue over the cooled lemon filling, spreading it evenly to the edges and creating decorative peaks with the back of a spoon. The meringue must touch the crust all around to prevent shrinking.
  8. Place the pan back into the oven and bake for 6-8 minutes, until the meringue peaks are golden brown. Watch closely to avoid burning — the sugar in the meringue can darken quickly. Remove and let cool completely on a wire rack.
  9. Once cool, refrigerate the pan for at least 2 hours to fully set the filling and make slicing clean. Use the parchment handles to lift the block onto a cutting board. Use a long, sharp knife to cut into 4 equal squares, wiping the blade clean between cuts for neat edges.

Notes

Storage: Store leftover bars in an airtight container in the refrigerator for up to 3 days. Freezing: Not recommended, as the meringue will weep and become watery upon thawing. Reheating: Serve chilled or at room temperature. If desired, the meringue can be lightly re-toasted under a broiler for 30-60 seconds, watching closely to avoid burning.

Nutrition

Keywords: Ina Garten lemon meringue squares, lemon meringue bars, lemon squares, shortbread lemon dessert, meringue topped bars, citrus dessert, Easter dessert, spring baking, tangy sweet treat, lemon curd bars

Find it online: https://inagartendishes.com/ina-garten-lemon-meringue-squares/