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blood orange meringue bars

Blood Orange Meringue Bars

  • Author: Sylvie Taylor
  • Prep Time: 30 minutes
  • Cook Time: 40 minutes
  • Total Time: 1 hour 10 minutes
  • Yield: Serves 10
  • Category: Bars & Slices

Description

This Blood Orange Meringue Bars recipe includes a shortbread base topped with a bright homemade blood orange curd and Swiss meringue topping for a truly perfect winter dessert.


Ingredients

Base
145 grams / 5.11 ounces butter, room temperature
200 grams / 1 1/4 cups plain flour
Blood orange curd
150 grams / 3/4 cup superfine/caster sugar
40 grams / 1/3 cup cup corn starch
209 grams / 1 cup - 2 tablespoons blood orange juice
30 grams / 2 tablespoons lime juice
65 grams / 4 large egg yolks
60 grams / 2.10 ounces butter, cubed
Meringue topping
114 grams / 3 large egg whites
125 grams / 2/3 cup superfine/caster sugar
1/4 teaspoon sea or kosher salt
1 teaspoon vanilla extract


Instructions

Base

  1. Preheat your oven to 160C/320F and line a baking tin with greaseproof paper.
  2. Place the flour and butter into a bowl and beat on low until the mixture looks like a rough crumble and no piece of butter is larger than a pea.
  3. Spoon into your baking tin and press down firmly and evenly.
  4. Place in the oven and bake for 15 minutes or until the edges are slightly beginning to pull away from the tin.
  5. Remove and allow to cool completely.
  6. Lower the oven temperature to 140C/285F.

Blood orange curd

  1. For the blood orange curd filling, place the sugar, corn starch and juice into a small saucepan on medium heat, whisking until thickened and it has gone from looking cloudy to a deeper color and slightly translucent, approximately 3 minutes.
  2. Remove from the heat and add in the egg yolks, whisking swiftly to combine.
  3. Return to the heat, whisking until the mixture has thickened, approximately 1 minute.
  4. Toss in the butter, whisking until melted and glossy looking.
  5. Set aside to cool until the edge of your saucepan is lukewarm to the touch.
  6. Spoon onto the base and spread out evenly.
  7. Place in the oven to bake for 25 minutes.
  8. Remove and allow to cool to room temperature before transferring to the fridge to set for at least 2 hours or overnight.

Meringue topping

  1. For the Swiss meringue, place a small saucepan on low heat with enough water not to touch the base of a heatproof bowl.
  2. Place the egg whites, sugar and salt into the bowl and put over the simmering water.
  3. Beat on low until your egg whites reach 73C/165F (if you don’t have a thermometer, the best test is to put a clean finger into the egg whites and you feel no sugar granules between your finger or can’t keep your finger in the mixture for more than 3 seconds).
  4. Remove the egg whites from the heat and allow to rest for 5 minutes.
  5. Beat on medium speed with a whisk attachment until stiff, approximately 7 minutes.
  6. Add the vanilla extract and whisk to combine.
  7. Either spoon the meringue on top of your curd or pipe as per your preference.
  8. Using a blowtorch, lightly burn the meringue to your preference.
  9. Slice and serve.
  10. Dig in!

Notes

Recipe by Roamingtaste


Nutrition

  • Calories: 388 calories per serve