Quick & Homemade Pomegranate Meringue Bars
Delicate layers of lime-infused shortbread, tangy pomegranate curd, and fluffy pomegranate meringue create a stunning dessert that’s as delicious as it looks. Perfect for parties, special occasions, or a treat-yourself moment.
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.