These Pomegranate Meringue Bars are a vibrant, tangy-sweet treat with layers of zesty lime shortbread, silky pomegranate curd, and airy meringue topping.
Packed with antioxidants from fresh pomegranate juice and moderate in natural sugars, they offer a refreshing dessert option that’s both satisfying and visually stunning.
Perfect for everyday baking, they’re an elegant yet approachable option for gatherings or self-indulgence.
Quick & Homemade Pomegranate Meringue Bars
Equipment
- 8×8” baking pan, lined with parchment paper
- Hand Mixer or Stand Mixer
- Mixing Bowls (2-3)
- Medium saucepan
- Whisk attachment for stand mixer
- Candy thermometer
- Fine-mesh sieve
- Sharp knife
Ingredients
Lime Shortbread Crust:
- 1 cup all-purpose flour
- ¼ cup powdered sugar
- Zest of 1 lime
- ½ tsp salt
- 8 tablespoons unsalted butter softened
Pomegranate Curd Filling:
- 3 large eggs
- 3 large egg yolks
- 1 cup granulated sugar
- Zest of 1 lime
- ½ tsp salt
- 1 cup fresh pomegranate juice
- 4 tablespoons unsalted butter
- 1 ½ tablespoons tapioca starch
- 1 tablespoon lime juice
Pomegranate Meringue Topping:
- 4 large egg whites
- 1 cup granulated sugar
- ½ cup fresh pomegranate juice
Instructions
- Prepare the Lime Shortbread Crust: Begin by preheating your oven to 350°F (175°C) and lining an 8×8-inch baking pan with parchment paper. This ensures the bars come out easily without sticking. In a medium mixing bowl, combine 8 tablespoons of softened unsalted butter with the zest of one lime and ½ teaspoon salt. Using a hand mixer or stand mixer on medium speed, beat until smooth and creamy. Gradually add ¼ cup powdered sugar, continuing to mix until the mixture is light and fluffy. Gently fold in 1 cup of all-purpose flour using a spatula until the dough comes together. Press the mixture evenly into the prepared baking pan, making sure it reaches all corners for a uniform crust. Bake for 20 minutes or until the edges are lightly golden. Remove from the oven and allow it to cool slightly while preparing the curd.
- Make the Pomegranate Curd – Initial Mixing: While the crust is baking, begin the pomegranate curd. In a medium saucepan, combine ¾ cup fresh pomegranate juice with 3 whole eggs, 3 egg yolks, 1 cup granulated sugar, lime zest, ½ teaspoon salt, 4 tablespoons butter, and 1 tablespoon lime juice. Place the saucepan over medium heat, stirring constantly with a whisk to prevent eggs from scrambling. Allow the butter to melt and the sugar to dissolve completely.
- Thicken the Curd: In a small bowl, mix 1½ tablespoons tapioca starch with the remaining ¼ cup of pomegranate juice until fully dissolved. Slowly pour this mixture into the saucepan with the eggs and juice while continuously whisking. Continue cooking on medium-low heat, whisking constantly until the mixture thickens and reaches 170°F (77°C) on a candy thermometer. The curd should coat the back of a spoon and have a smooth, velvety texture. If the crust is not yet done, you can leave the curd on very low heat while the shortbread finishes baking.
- Combine Curd with Crust: Once the shortbread is golden and slightly cooled, strain the thickened pomegranate curd through a fine mesh sieve directly onto the crust to ensure a smooth layer without lumps. Spread evenly with a spatula. Return the pan to the oven for an additional 10 minutes, just enough to set the curd lightly without overcooking. Remove from the oven and allow it to cool to room temperature. Afterward, transfer the pan to the refrigerator for a few hours to chill completely, which ensures a firm base for the meringue topping.
- Prepare the Pomegranate Meringue – Egg Whites: On the day you plan to serve the bars, prepare the meringue. In a clean, dry bowl of a stand mixer fitted with the whisk attachment, add 4 large egg whites. Start whipping on low speed until the egg whites become frothy.
- Cook the Pomegranate Sugar Syrup: While the egg whites begin to froth, combine 1 cup granulated sugar and ½ cup fresh pomegranate juice in a small saucepan. Attach a candy thermometer to the pan and cook over medium heat until the mixture reaches the candy stage (250°F / 121°C). Make sure to stir occasionally to prevent burning and ensure even heating.
- Incorporate Sugar Syrup into Egg Whites: Once the sugar syrup reaches the correct temperature, carefully pour it in a thin, steady stream into the whipping egg whites. Continue mixing on medium-high speed until the meringue is glossy, thick, and forms stiff peaks. The meringue should be white, airy, and hold its shape when lifted with a spatula.
- Spread Meringue over Chilled Bars: Remove the chilled pomegranate curd and shortbread from the fridge. Using a spoon or spatula, gently spread the meringue over the curd, making sure to cover the entire surface evenly. You can create soft peaks or swirls for a more decorative effect.
- Chill and Set the Meringue: Return the pan to the refrigerator and allow the meringue to chill and firm up for at least one hour. This step is crucial to help the meringue hold its shape when slicing and serving.
- Slice and Serve: Before slicing, run a sharp knife under hot water, dry it thoroughly, and cut the bars carefully. This prevents the knife from sticking and gives you clean, neat slices. Serve the bars chilled and enjoy the vibrant combination of tangy pomegranate, zesty lime, and light, airy meringue.
Notes
- Tangy, sweet, and airy dessert with layered textures.
- Use fresh, ripe pomegranate juice for the brightest flavor.
- Bottled juice can be used, but flavor may be milder.
- Whisk constantly when cooking the curd to prevent scrambled eggs.
- Chill bars fully before spreading meringue for stability.
- Warm a sharp knife under hot water for clean, neat slices.
Chef’s Secrets for Perfect Bars
To achieve a flawless pomegranate meringue bar, attention to detail is crucial.
Start by evenly pressing the shortbread crust into the pan, ensuring no gaps along the edges.
When making the curd, low-to-medium heat and constant whisking prevent lumps and give a silky finish.
For the meringue, using a candy thermometer ensures precise sugar syrup temperature, which creates stable, fluffy peaks.
Always spread meringue over a fully chilled curd layer; this prevents it from melting or weeping.
These small techniques elevate the final result from good to professional-quality.
Serving Suggestions for Maximum Enjoyment
Pomegranate Meringue Bars are visually striking and perfect for any occasion.
Serve chilled for the best texture contrast between the crumbly crust, silky curd, and airy meringue.
They pair beautifully with fresh berries, a dollop of whipped cream, or a scoop of vanilla bean ice cream for a more indulgent presentation.
For parties or gatherings, cut into bite-sized squares for easy serving.
Garnish with pomegranate seeds or a light dusting of powdered sugar for a vibrant, elegant look.
Storage Tips for Freshness
These bars are best enjoyed within three days of preparation for optimal flavor and texture.
Store them in an airtight container in the refrigerator to maintain the delicate meringue’s structure and prevent it from absorbing moisture.
If you need to prepare ahead, you can bake and cool the crust with curd, refrigerate, and add the meringue topping just before serving.
Avoid freezing once the meringue is added, as it can alter the texture and make the topping watery.
Frequently Asked Questions
1. Can I use bottled pomegranate juice?
Yes, bottled juice works in a pinch, but fresh juice provides a brighter, more vibrant flavor and slightly thicker curd due to natural pectin content.
2. How can I prevent the meringue from weeping?
Ensure the curd is completely chilled before spreading the meringue. Also, use a candy thermometer to cook the sugar syrup to the correct temperature.
Both steps help stabilize the meringue and reduce moisture release.
3. Can I make this recipe ahead of time?
Absolutely! Bake and cool the shortbread and curd layers in advance.
Keep refrigerated, and add the meringue topping on the day you plan to serve for best texture and appearance.
4. What is the best way to slice the bars cleanly?
Use a sharp knife, run it under hot water, and dry it thoroughly before slicing.
Clean the knife between cuts for neat, precise squares without dragging the meringue.
5. Can I adjust the sweetness of the bars?
Yes, you can slightly reduce sugar in the curd or meringue to suit your taste.
Keep in mind that reducing sugar too much may affect the meringue’s structure and the curd’s consistency.
