Lemon Meringue Bars

Ingredients

👉 For the biscuit base:

• 200 g shortbread cookies (such as Petit Beurre or Digestive)
• 100 g melted butter

👉 For the lemon cream:

• Juice and zest of 3 lemons
• 3 egg yolks
• 1 can sweetened condensed milk (about 400 g)
• 1 tbsp cornstarch

👉 For the light mousse:

• 250 g mascarpone
• 200 ml cold heavy cream
• 50 g powdered sugar

👉 For the meringue:

• 3 egg whites
• 120 g sugar
• 1 pinch of salt

Preparation

1 – Prepare the base:

1. Crush the cookies into fine crumbs.
2. Mix with the melted butter until the texture resembles wet sand.
3. Spread evenly into a 20×20 cm (8×8 inch) square or rectangular pan and press down firmly with the back of a spoon.
4. Bake for 10 minutes at 180°C (350°F), then let cool.

2 – Prepare the lemon cream:

1. In a bowl, whisk together the egg yolks, sweetened condensed milk, lemon juice, and zest.
2. Add the cornstarch and mix well.
3. Pour over the biscuit base and bake for 15 minutes at 170°C (340°F).
4. Let cool completely.

3 – Prepare the light mousse:

1. Whip the cold heavy cream with the powdered sugar until stiff peaks form.
2. Gently fold in the mascarpone using a spatula.
3. Spread this mousse evenly over the cooled lemon layer.
4. Refrigerate for at least 3 hours (or overnight) to set.

4 – Prepare the meringue:

1. Beat the egg whites with a pinch of salt until they form soft peaks.
2. Gradually add the sugar while continuing to beat until the meringue is glossy and firm.
3. Spread or pipe the meringue over the chilled dessert.
4. Brown the meringue using a kitchen torch, or place it under the oven broiler for a few minutes until golden.

✨ Tips

• For a more intense flavor, add some finely grated lemon zest to the mousse.
• Serve well chilled with a drizzle of lemon sauce or candied zest for extra freshness.

🍋 A perfect dessert for lemon lovers — light, creamy, and irresistibly tangy!