Wednesday, 30 January 2013
Lemon Meringue Magic Bar
What is more summery than a lovely slice of Lemon Meringue Pie.
Erm, A Lemon Meringue Magic Bar's what.
As I write this post I am stuffing my face with a healthy size square of this and I tell you, It's making me feel all summery on the inside.
It tastes just like a lemon meringue pie only you get a load of white chocolate chunks and some toasted almonds thrown in for good measure.
Ok so I'm a regular reader of some fabulous blogs like The Domestic Rebel and Crazy for Crust and they have so many magic bar recipes that I've been drooling over for months but never got round to actually making.
And boy have I been missing out on the Magic Bar love these last few months.
But these babies are slowly making up for it, just ask my toddler. She is also inhaling a baby sized slice.
If I'm being all honest with you I have to admit I've never even made a real lemon meringue pie. I've eaten many but never actually made my own and since making this I probably won't even bother now as I have a dessert under my belt that tastes just like the pie (maybe even better) but takes no where near as long.
Can't complain with that now can I.
These are all sweet, and gooey and zesty and biscuity.
They are the bomb.
Also it gave me an excuse to use some of my new props after I went on a total crazy spending spree. Snapping up lots of tablecloths, napkins and plates.
When that box arrived in the post himself looked at me like I was crazy ordering numerous plates that don't even match.
But back to the magic bars.
You'll love these.
I mean there's no real work to be done with these. You throw them together put them in the oven and away you go. It's only the whipping up the meringue that takes a little extra time and even then you don't have to worry about whipping that much.
This is a Lemon Meringue Magic Bar not a Baked Alaska.
For the Base:
150g / 1/2 Cup Digestive Biscuit / Graham Cracker Crumbs
80g / 1/3 Cup Butter
The Zest of 1 Lemon
For the Filling:
50g / 1/2 Cup Flaked Almonds (Toasted)
100g / 1 Cup White Chocolate (Chopped)
50g / 1 Cup Digestive Biscuits / Graham Crackers(Broken)
1 Tin of Condensed Milk (397g Tin)
The zest of 1 Lemon
For the Meringue:
1 Egg White
30g / 1/4 Cup Caster/Super Fine Sugar
Preheat your oven to 350f / 180c and line an 8x8 tin with foil and spray lightly with cooking spray.
Then in a small saucepan melt your butter. Once melted stir in the biscuit/cracker crumbs and the lemon zest.
Once full mixed press the mixture into your tin and bake for 10 minutes in the oven.
Then make your meringue. In a small glass bowl whisk together the egg white and the sugar until it is at a marshmallow cream type consistency.
Set this aside and work on the filling.
Sprinkle on the almonds, then the white chocolate and broken biscuits/crackers.
In a separate bowl mix together the condensed milk and the lemon zest. Pour this mixture over the top of all the other ingredients.
Then drizzle over the meringue. Using a knife to swirl it a little.
Then pop into the oven for 20-25 minutes until the meringue is nice and golden and the condensed milk is also bubbly and golden.
Once your magic bars are full cooled you can start cutting them. I did find they were easier to cut if you left them in the fridge but they taste way better at room temperature.
They need to be stored in an airtight container and are good for several days.