Coconut Lemon Meringue Bars

35 mins Prep Time

40 mins Cook Time

Written By

Samantha Medeiros

Everyone loves a classic lemon meringue pie, but who doesn't love a lemon meringue pie with a coconut graham crust and a toasted marshmallow topping? Adding coconut flakes and a splash of coconut oil to the crust gives it a luscious hint of coconut flavour. Replacing the meringue layer with a toasted marshmallow topping gives the "meringue" a lovely nutty note to compliment that rich, citrusy filling. If you wanted to try a lemon meringue variation, this might be the perfect opportunity to switch things up.

Ingredients

Coconut Graham Crust

1 1/4 cups graham crackers, crushed (8 long crackers)
3 tablespoons sweet coconut flakes
1 teaspoon kosher salt
1 teaspoon coconut oil, melted
1/4 cup unsalted butter, melted
Dash of cinnamon, ground

Lemon Curd Filling

2 lemons, zest only
2/3 cup fresh lemon juice (use zested lemons, plus 1 piece)
1 cup granulated sugar
4 large eggs
1/4 cup all-purpose flour, sifted
1/2 teaspoon kosher salt

Marshmallow "Meringue" Topping

1 cup granulated sugar
3 tablespoons corn syrup (white or golden)
1/2 cup water (divided into 1/4 cup + 1/4 cup)
3.5 teaspoons gelatin powder (1.5 packets)

Directions

Crust

6 Steps

Step 1

Preheat oven to 350°F. Grease an 8x8 square baking dish and line with parchment paper.
Step 2

In a medium bowl, combine crushed graham crackers, coconut flakes and kosher salt.
Step 3

Pour in the melted butter and melted coconut oil, and mix until combined.
Step 4

Pat down graham cracker mixture into the bottom of lined 8x 8 baking dish, and press down into one even layer.
Step 5

Bake in preheated oven until golden brown, about 12-15 minutes.
Step 6

Allow to cool completely, and set aside.

Filling

6 Steps

Step 1

Reduce oven temperature to 325°F.
Step 2

In a bowl, whisk together lemon zest, lemon juice and granulated sugar.
Step 3

Then add in large eggs and kosher salt and whisk until completely smooth.
Step 4

Add in sifted all-purpose flour and mix well.
Step 5

Pour into prepared baking dish, and bake for 20-25 minutes until curd no longer jiggles in the centre.
Step 6

Remove from oven and allow to cool at room temperature, then set in the fridge for a minimum of 1 hour, or as long as overnight.

Topping

11 Steps

Step 1

Place granulated sugar, corn syrup, and 1/4 cup water in a medium pot until sugar is well hydrated.
Step 2

Heat pot over medium-high heat until mixture comes to a boil, then gently swirl to evenly distribute the heat.
Step 3

Cover the pot with a lid and lower the heat to medium. Allow the syrup to cook for 2 minutes, while not lifting the lid.
Step 4

After 2 minutes, remove the lid and check to make sure there are no sugar crystals left. If there are, cover and allow the condensation to wash the sugar into the syrup for an additional minute.
Step 5

Clip a sugar thermometer to the side of the pot and allow temperature to reach 235°F-240°F.
Step 6

While the sugar syrup is cooking, prepare the gelatine: add 1/4 cup of water to a mixing bowl and add in the powdered gelatine. Mix until combined, and allow to bloom for 10 minutes.
Step 7

With a whisk attachment, when your sugar syrup reaches the right temperature, with the mixer running on medium-low speed, pour the syrup into the bloomed gelatine along the walls of the bowl.
Step 8

Once all the syrup is in, increase the speed to medium-high, and whisk for 5 to 7 minutes until it has tripled in volume. A simple way to tell is when the mixture cools down, it is safe to stop mixing.
Step 9

Spread mixture evenly on top of the cooled lemon filling, and using a torch (or broiler setting on your oven), brûlée the top of the marshmallow filling until golden brown.
Step 10

Cut into 16 even squares and enjoy cold or room-temperature.
Step 11

This recipe can be kept in an airtight container in the fridge for up to an additional week.