If you’ve made any of my curd bars before (blueberry, cranberry or maybe even the lemon meringue bars) much of this recipe will be very familiar. It uses my raspberry curd recipe and a lemon zesty shortbread base (just like the bars).
What’s new is the meringue, AH THE MERINGUE. I can’t wait for you to taste it!
I wanted to make these last year after I posted my raspberry curd recipe but then I just went with a raspberry meringue pie that had a traditional swiss vanilla meringue on top. This time, I aimed to amp it up with a meringue that was a bit more special, something that was also flavorful and.. Pink!
Most of the information you’ll need for the curd recipe will be on the raspberry curd page. Just a heads up, it’s best to use frozen raspberries to make the curd not fresh.
The only case I’d use fresh raspberries to make the curd is if I had freshly farm picked raspberries that were dark in color and going a bit soft.
Frozen is better for this curd because the frozen berries are picked when they are very ripe, they’ll give you a vibrant pink color and taste both sweet and tart.
Freeze dried raspberries
These are sold either in the cereal or nut section of the grocery store. The berries have had all their juices removed and what remains is just a very dry berry.
No substitutes for this. In theory you could make your own raspberry juice with very ripe, fresh raspberries but I’m thinking the freeze dried berries are more accessible to all and year round.
Fine granulated sugar. If your granules are larger than sand bits, grind the sugar in a food processor first.
Should be fresh, no more than 2-3 days old or they won’t whip up well. It’s SO important that there are no egg yellows in this which will mess up the structure of the meringue.
Grind up some freeze dried berries & remove the seeds
Do this in a food processor or a blender, you want to get the berries into a powder. No need to remove the seeds just yet, we’ll do that later.
Make raspberry ‘juice’
We’ll add some of the raspberry powder to water, shake it and leave it so it dissolves. Now we’ve got ‘raspberry flavored’ water which is what we’ll use to make the meringue!
Make an Italian Meringue
To make an italian meringue you’ll boil together the sugar and water (we’ll remove the seeds and bigger bits from the water before using).
Once the sugar and water reaches the candy point on the thermometer, we can slowly pour it into already whipping egg whites.
Then you’ll whip it all together for about 7 minutes, until the meringue hits stiff peaks.
When you shake the pan in the oven it should just jiggle a bit in the center, the sides will be firm and set.
The shortbread with the curd baked on top will last in the fridge for a few days so this can be made ahead of rime. The meringue however is trickier, and should be made the day of serving. You can store meringue topped bars in the fridge for about 2-4 hours but more than that and it will begin to separate.
Occasionally I store my meringue topped pies and bars in the freezer but this does change the texture somewhat.
Share & tag me on instagram @buttermilkbysam