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Perfect Yuzu Curd Lemon Bars Recipe with Toasted Meringue

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A bright and sophisticated twist on classic lemon bars featuring floral yuzu curd, a buttery crust, and a light toasted meringue topping. Quick and easy to make, perfect for entertaining and impressing guests.

Ingredients

Scale
  • 1 1/2 cups (190g) all-purpose flour (King Arthur recommended)
  • 1/2 cup (60g) powdered sugar
  • 1/4 teaspoon salt
  • 3/4 cup (170g) unsalted butter, cold and cubed
  • 1 teaspoon vanilla extract (optional)
  • 1 cup (240g) yuzu curd (or lemon curd as substitute)
  • 2 tablespoons (30ml) fresh lemon juice
  • 3 large eggs, room temperature
  • 3/4 cup (150g) granulated sugar
  • 2 tablespoons (15g) all-purpose flour
  • 3 large egg whites, room temperature
  • 1/2 cup (100g) granulated sugar
  • 1/4 teaspoon cream of tartar
  • 1/2 teaspoon vanilla extract (optional)

Instructions

  1. Preheat oven to 350°F (175°C). Line an 8×8 inch (20×20 cm) baking pan with parchment paper, leaving overhang for easy removal.
  2. In a medium bowl, whisk together 1 1/2 cups flour, 1/2 cup powdered sugar, and 1/4 teaspoon salt.
  3. Add cold, cubed butter and vanilla extract if using. Use a pastry cutter or fingers to blend until mixture resembles coarse crumbs with some pea-sized pieces.
  4. Press crust mixture evenly into the bottom of the pan. Bake for 18-20 minutes until edges are lightly golden. Remove and let cool slightly.
  5. In a large bowl, whisk together yuzu curd, lemon juice, eggs, and 3/4 cup granulated sugar until smooth.
  6. Sift in 2 tablespoons flour and whisk again to avoid lumps. Pour filling over warm crust and spread evenly.
  7. Bake at 350°F (175°C) for 18-20 minutes until filling is just set but slightly jiggly in center. Remove and cool completely on wire rack.
  8. Chill bars in refrigerator for at least 2 hours for clean slicing.
  9. In a clean bowl, beat egg whites with cream of tartar on medium speed until foamy.
  10. Gradually add 1/2 cup granulated sugar, increasing speed to high, and whip until stiff, glossy peaks form. Add vanilla extract if desired and mix briefly.
  11. Remove chilled bars from fridge. Spread meringue evenly over bars with an offset spatula, creating peaks or swirls.
  12. Toast meringue with a kitchen torch until golden brown in spots, or place under broiler on low for 1-2 minutes watching closely to avoid burning.
  13. Allow bars to rest 10 minutes after toasting. Use parchment overhang to lift bars from pan and slice into 12 squares with a sharp knife, wiping knife between cuts.
  14. Serve chilled or at room temperature.

Notes

If you don’t have a kitchen torch, use the oven broiler with the door slightly open and watch closely to avoid burning. Chill bars for at least 2 hours before adding meringue for clean slicing. Use room temperature egg whites for best meringue volume. To prevent meringue weeping, toast just before serving and use cream of tartar. For gluten-free, substitute crust flour with almond or oat flour. For dairy-free, use plant-based butter alternatives.

Nutrition

Keywords: yuzu curd, lemon bars, toasted meringue, citrus dessert, easy lemon bars, yuzu recipe, baked dessert, citrus curd bars

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