Lemon Dream Bars.
339g graham crackers
100g unsalted butter, melted
500g lemon curd/butter
4 egg whites (room temperature)
1 cup caster sugar
1 tsp vanilla extract
Let's get Cooking...
Lightly grease a long 35cm x 12.5cm baking tin or a round/square 20cm cheesecake pan and line with baking paper on the bottom and sides.
Add graham crackers to a food processor and process until you reach a fine crumb. Add the butter and blitz until you have a damp, sandy mixture.
Add the biscuit mixture to the baking tray and use the palm of your hand or the back of a large spoon to press the mixture down firmly making sure the bottom of the tin has an even amount of biscuit crumbs. Refrigerate for 30 min.
Spread lemon butter evenly on top of biscuit mixture and put back in the fridge while you prepare the Swiss meringue.
To make the meringue place about an inch of water to a medium sized pot and bring it to the boil.
Add your egg whites and sugar to a large, clean metal or glass bowl. Mix using a whisk or hand held mixer to help combine all the ingredients.
Place the bowl with the egg mixture on top of your pot of boiling water making sure the bottom of the mixing bowl doesn?t touch the bottom of the pot. Mix on high speed for 5 min or until the sugar in the mixture completely dissolves. You can check this by dipping two (clean) fingers into the mixture and if you can?t feel any grains of sugar it?s ready to take off the pot. Mix on high speed once you?ve taken it off the heat (about 5-6 min) until the mixture cools down and gets thick and glossy. You want to reach stiff peaks so that the frosting holds it?s shape well.
Fit the end of a piping bag with a Wilton 6B tip and frost little blobs of meringue frosting on top of the lemon base.
Cut into bars and serve.