Lemon Meringue Bars (Made with Quail Eggs!)
- Prep Time: 30 minutes
- Cook Time: 40 minutes
- Yield: 9 squares
These squares will wow 'em at your next social function. Crunchy toasted meringue on top, a delicious graham crumb on the bottom and slightly sour and tart lemon curd sandwiched in between. It’s a sight to behold!
Ingredients
- 3/4 cup + 2 tbsp graham crumbs
- 2 tbsp sugar
- 2 tbsp + 2 tsp soft butter
- 12 quail egg yolks
- 1 can (300 g) sweetened condensed milk
- 1/2 cup lemon juice
- 12 quail egg whites
- 1 1/2 cups sugar
Graham Base
Lemon Filling
Meringue
Instructions
Graham Base
Preheat oven to 350°F.
Line a 9” x 9” baking pan with parchment.
Mix all graham base ingredients in a bowl and transfer to lined square pan. It should look like wet sand.
Press down into pan.
Bake for 10 minutes.
Take out and let cool while preparing the filling.
Lemon Filling
Lower oven temp to 270°F.
In a bowl, whisk all filling ingredients until combined.
Pour over graham base and bake for 15–20 minutes or until filling is just about set. If you lightly shake the pan, the filling should wiggle.
Remove from the oven and let cool.
Once at room temperature, place in fridge while preparing the meringue.
Meringue
Bring a pot of water to a simmer over medium heat.
Place egg whites and sugar in a bowl.
Place bowl over pot of simmering water.
With a hand mixer, beat until sugar has dissolved. When rubbed between index finger and thumb, it should feel smooth.
Remove from heat and continue to beat the meringue until it cools down. Meringue should have doubled in size.
Take lemon pan from the fridge and remove the lemon bars from the pan.
Top with meringue, decorating it as fancy as you want.
To finish, using a kitchen torch, brown the meringue. If you don't have a kitchen torch, put it under the broiler, but make sure to watch it carefully!
Cut the lemon bars into squares.
Enjoy right away or store in fridge until ready to serve!
