Raspberry Meringue Bars are a beautiful layered dessert that combines a buttery shortbread crust, a tangy raspberry filling, and a light, fluffy meringue topping. The balance between sweet and tart flavors makes these bars refreshing yet indulgent. Their soft pink color and airy texture give them an elegant bakery-style look, but they are surprisingly achievable for home bakers.
These bars are perfect for spring gatherings, afternoon tea, or any moment when you want a dessert that feels both delicate and impressive. The crisp base supports a smooth raspberry layer, while the glossy meringue adds a cloud-like finish that melts in your mouth.
Ingredients
For the Shortbread Crust
- 1 cup unsalted butter, softened
- 1/2 cup granulated sugar
- 2 cups all-purpose flour
- 1/4 teaspoon salt
- 1 teaspoon lemon zest (optional, for brightness)
For the Raspberry Filling
- 2 cups raspberries (fresh or frozen)
- 3/4 cup granulated sugar
- 2 large eggs
- 2 egg yolks
- 2 tablespoons lemon juice
- 2 tablespoons cornstarch
- 1 tablespoon butter
For the Raspberry Meringue
- 3 large egg whites
- 3/4 cup granulated sugar
- 1/4 teaspoon cream of tartar
- 2 tablespoons freeze-dried raspberry powder (optional, for flavor and color)
- 1 teaspoon vanilla extract
Step-by-Step Instructions
Step 1: Prepare the Pan and Oven
Preheat your oven to 350°F (175°C). Line a square baking pan with parchment paper, leaving an overhang on the sides to make lifting the bars easier later.
Step 2: Make the Shortbread Crust
In a mixing bowl, cream together the softened butter and sugar until smooth. Add the flour, salt, and lemon zest, mixing just until a soft dough forms.
Press the dough evenly into the bottom of the prepared pan. Use the back of a spoon or your fingers to create a flat, compact layer.
Bake for about 15–18 minutes, or until the edges are lightly golden. Remove from the oven and set aside while you prepare the filling.
Step 3: Prepare the Raspberry Filling
Place the raspberries and sugar in a saucepan over medium heat. Cook until the berries break down and release their juices.
In a separate bowl, whisk together the eggs, egg yolks, lemon juice, and cornstarch until smooth. Slowly pour the warm raspberry mixture into the eggs while whisking constantly to prevent curdling.
Return everything to the saucepan and cook over medium-low heat, stirring continuously, until the mixture thickens into a curd-like consistency. Remove from heat and stir in the butter until smooth.
Pour the raspberry filling over the pre-baked crust and spread it evenly.
Step 4: Bake the Raspberry Layer
Return the pan to the oven and bake for another 15–20 minutes, or until the filling is set but still slightly soft in the center.
Remove from the oven and allow the bars to cool completely at room temperature. For best results, refrigerate for at least 1–2 hours before adding the meringue.
Step 5: Make the Raspberry Meringue
In a clean bowl, beat the egg whites with cream of tartar until soft peaks begin to form. Gradually add the sugar while continuing to beat until stiff, glossy peaks develop.
Fold in the freeze-dried raspberry powder and vanilla extract gently, keeping the mixture airy.
Step 6: Assemble and Toast
Spread the meringue evenly over the chilled raspberry layer, creating soft swirls with a spatula.
Lightly toast the top using a kitchen torch or place the pan under a broiler for a short time, watching carefully so it does not burn.
Step 7: Chill and Slice
Allow the bars to chill again for about 30 minutes so the layers set properly. Lift the dessert from the pan using the parchment paper and cut into squares with a clean, sharp knife.
Tips for Success
- Make sure your mixing bowl is completely clean when whipping egg whites; even a small amount of fat can prevent proper peaks.
- Let the bars cool fully before adding meringue to keep the topping stable.
- For clean slices, wipe your knife between cuts.
Storage
Store Raspberry Meringue Bars in an airtight container in the refrigerator for up to three days. For the best texture, add or toast the meringue shortly before serving.