Blueberry Lemon Bars with Meringue Topping

Ingredients and Weight:

For the Crust: - All-purpose flour: 1 1/2 cups (180g) - Sugar: 1/3 cup (66g) - Salt: 1/4 teaspoon (1.25g) - Unsalted butter, cold and cut into cubes: 1 cup (2 sticks / 226g)

For the Lemon Filling: - Granulated sugar: 1 cup (200g) - All-purpose flour: 1/3 cup (40g) - Lemon zest: 1 tablespoon (5g) - Lemon juice: 1/2 cup (120ml) - Eggs: 3 large - Sour cream: 1/2 cup (120ml)

For the Blueberry Layer: - Blueberries (fresh or frozen): 1 cup (150g) - Sugar: 2 tablespoons (25g) - Lemon juice: 1 tablespoon (15ml)

For the Meringue Topping: - Egg whites: 3 large - Sugar: 1 cup (200g)

Preparation Time:

• 30 minutes

Cooking Time:

• 30-35 minutes

Difficulty Level:

• 3 (Intermediate)

Preparation Method Steps:

1. Make the Crust: Preheat oven to 350°F (175°C). Line a 9x13 inch (23x33cm) baking pan with parchment paper. In a large bowl, whisk together the flour, sugar, and salt. Add the cubed butter and use your fingers or a pastry cutter to work it into the flour mixture until it resembles coarse crumbs. Press the crumbs into the prepared pan and bake for 15-20 minutes, or until golden brown.

2. Make the Lemon Filling: In a separate bowl, whisk together the granulated sugar, flour, lemon zest, and lemon juice. In a medium bowl, whisk together the eggs and sour cream. Gradually add the wet ingredients to the dry ingredients, whisking until smooth. Pour the lemon filling over the baked crust and spread evenly.

3. Make the Blueberry Layer: In a small bowl, combine the blueberries, sugar, and lemon juice. Spread the blueberry mixture evenly over the lemon filling.

4. Make the Meringue Topping: In the bowl of a stand mixer fitted with the whisk attachment, beat the egg whites on medium speed until soft peaks form. Gradually add the sugar, beating on high speed until stiff peaks form.

5. Spread the Meringue: Spread the meringue evenly over the blueberry layer. Bake for 10-15 minutes, or until the meringue is golden brown.

6. Cool and Cut: Let the bars cool completely in the pan before cutting into squares.

Nutritional Information:

• Calories: 250 per bar

• Total Fat: 10g

• Saturated Fat: 6g
• Cholesterol: 80mg
• Sodium: 120mg
• Total Carbohydrates: 35g
• Dietary Fiber: 2g
• Sugar: 25g
• Protein: 5g

Dish Characteristics:

• Sweet and tart
• Creamy and fluffy
• Crunchy crust
• Bright lemon flavor
• Elegant and sophisticated presentation

User Comments:

• "These lemon bars are out of this world! The perfect balance of sweet, tart, and tangy."
• "The blueberry layer adds a nice burst of color and flavor."
• "The meringue topping is light and airy, like a cloud on top."
• "A truly impressive dessert that is sure to wow your guests."
• "Easy to make and looks incredibly gourmet."

Special Precautions and Tips:

• Make sure the butter is very cold when making the crust, as this will help prevent the crust from becoming tough.
• Do not overmix the lemon filling, as this can cause the bars to be dense.
• If you don't have a stand mixer, you can beat the egg whites by hand, but it will take longer.
• Let the bars cool completely before cutting into them, as this will prevent the filling from running out.