THE RECIPE JOURNAL · Dessert
Blueberry Lemon Treats with a Meringue Layer
These delightful treats combine the bright, tangy flavors of lemon with sweet blueberries for a refreshing bite. Topped with a light, fluffy meringue layer, they’re perfect for any occasion that calls for a little homemade sweetness.
FROM THE KITCHEN • Blueberry Lemon Treats with a Meringue Layer
01 THE RECIPE
Let's make it.
Follow these steps for a delicious result. Tick off each step as you go.
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01
Step 1
Start by mixing the flours and salt together in a bowl for the crust. In your stand mixer, beat the sugar, butter, shortening, and almond extract until it's light and fluffy. Slowly add the dry ingredients and mix just until combined—try not to overdo it. Press the dough into a 9x13-inch glass dish, using floured hands to spread it out and build up a half-inch edge around the sides so the filling won’t stick. Pop it in the fridge to chill for at least 30 minutes.
02
Step 2
When the crust is ready, preheat your oven to 350°F. Bake the crust on the center rack until the edges are golden and the center is a soft golden color, about 45 to 60 minutes. Let it cool completely on a wire rack, which should take around half an hour. Lower the oven temperature to 300°F while the crust cools.
03
Step 3
While the crust is cooling, whisk together the sugar, flour, lemon juice, honey, six egg yolks, four egg whites, lemon zest, and baking soda for the filling. Give it a quick mix—no need to whip it too much or you’ll end up with too much air in there. Save the two remaining egg whites for the meringue later. Spread the blueberries evenly over the cooled crust, then pour the lemon filling on top.
04
Step 4
Bake this at 300°F, keeping an eye on it, until the filling is just set—usually about 40 to 50 minutes. Once done, turn off the oven and let the bars cool to room temperature on a rack for about 30 minutes.
05
Step 5
Now, get your broiler going on high and set a rack about six inches from the heat. For the meringue, combine the two reserved egg whites with two more egg whites, sugar, cream of tartar, and a pinch of salt in a bowl over simmering water. Whisk constantly, scraping the sides so it doesn’t burn, until the sugar dissolves and the mixture is hot—around 2 to 3 minutes. Take it off the heat and beat with an electric mixer first at medium speed until soft peaks form, then crank it up to high until the meringue is stiff but still spreadable. Spread and swirl it over the cooled bars.
06
Step 6
Pop the bars under the broiler just until the meringue is beautifully toasted and golden—this happens fast, about 30 to 60 seconds, so don’t walk away! Once cooled, cut into squares or triangles and chill in the fridge for about three hours before serving.
Why you’ll love it
These treats combine the bright freshness of lemon with the sweet burst of blueberries. The light, fluffy meringue adds a delightful texture contrast that makes every bite special. They are perfect for a summer snack or a festive dessert.
How to serve
Serve these with a dusting of powdered sugar or a drizzle of honey for extra sweetness. They pair beautifully with a cup of hot tea or a cold glass of lemonade. Add a few fresh mint leaves on top for a pop of color and flavor.
Storage & leftovers
Store in an airtight container at room temperature to keep the meringue crisp. If refrigerated, allow the treats to come to room temperature before serving to soften the meringue slightly. Consume within two days for the best texture and flavor.
