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Double Raspberry Meringue Bars Recipe
Ash Tyrrell

Double Raspberry Meringue Bars Recipe

I recently made these double raspberry meringue bars, and honestly, they turned out even better than I expected. The balance of buttery crust, tangy raspberry filling, and fluffy meringue is just perfect. I love how each bite melts in your mouth with a mix of sweet and tart flavors. It felt like baking something truly special without being overly complicated.
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Total Time 9 hours
Servings: 16
Ingredients Method Notes

Ingredients
  

  • 160 g 1¼ cups all-purpose flour – Gives structure to the shortbread crust; use standard flour for best texture
  • 50 g ½ cup granulated sugar – Adds sweetness and helps create a crisp crust
  • 25 g ¼ cup powdered sugar – Makes the crust softer and melt-in-the-mouth
  • Zest of 1 lemon – Enhances flavor with a fresh citrus note
  • 140 g unsalted butter cold, sliced – Cold butter creates a flaky, rich crust
  • Raspberry curd prepared separately – Provides the tangy, fruity layer; frozen raspberries work best for vibrant flavor
  • 120 g ½ cup water – Used to create raspberry-flavored syrup for meringue
  • 3 tbsp freeze-dried raspberry powder – Gives intense raspberry flavor and natural pink color
  • 140 g ⅔ cup granulated sugar – Stabilizes the meringue
  • 3 large egg whites – Must be fresh and free from yolk for proper whipping
  • Pinch of fine sea salt – Balances sweetness and enhances flavor

Method
 

  1. Start by making or preparing your raspberry curd in advance. I like using frozen raspberries because they give a stronger color and flavor. Cook until thick and smooth, then set aside. This step ensures the filling is ready when needed.
  2. Preheat your oven to 350°F (175°C). Line an 8x8 baking pan with parchment paper and lightly grease it. This makes removing the bars much easier later. Keep everything ready before starting the crust.
  3. In a food processor, combine flour, sugars, lemon zest, and cold butter. Pulse until crumbly, then press evenly into the pan. Smooth the surface using a spoon or spatula. This creates a firm base for the layers.
  4. Bake the crust for 20–25 minutes until lightly golden. The edges should look crisp while the center remains firm. This step prevents a soggy bottom once the filling is added.
  5. Pour the prepared raspberry curd over the warm crust. Spread it evenly so every bite has the same flavor. Return to the oven and bake until the center slightly jiggles but the edges are set.
  6. Let the baked bars cool at room temperature first. Then refrigerate for at least 4 hours or overnight. This helps the curd fully set and makes slicing easier.
  7. Grind freeze-dried raspberries into powder and mix with water to create raspberry liquid. Heat it with sugar until it reaches the right temperature. Meanwhile, whisk egg whites until frothy and ready.
  8. Slowly pour the hot raspberry syrup into the egg whites while mixing. Continue whipping until stiff, glossy peaks form. This creates a stable Italian-style meringue with a smooth texture.
  9. Spread the meringue over the chilled bars evenly. Use a spoon to create decorative peaks. Lightly torch the top until golden brown for a beautiful finish.

Notes

  • I always use frozen raspberries—they give better color and taste
  • Make sure no egg yolk gets into the whites, or meringue won’t whip properly
  • I chill the bars overnight for cleaner slices
  • Use a warm knife when cutting for perfect edges
  • Don’t skip toasting the meringue—it adds amazing flavor