Coconut Lemon Meringue Bars

If you're craving a refreshing dessert that’s easy to make and doesn’t require
turning on the oven, then this recipe is for you! This summer treat combines a
luscious lemon filling layered on a coconut graham crust, topped with
beautifully torched meringue. I meannn…. we're OBSESSED. They’re so bright,
tart, creamy, and come together in no time!

Servings: 9

Author:

Prep Time
15 minutes

Chill time
4 hours

Total Time
4 hours, 15 minutes

Course:

Dessert

Keywords:

summer No Bake Lemon Bars

Instructions

1 Combine the graham crackers, coconut, and melted butter until the mixture
resembles wet sand. Press the mixture into the bottom of an 8×8 pan and
refrigerate while you prepare the filling.
2 In a large bowl, whisk together the sweetened condensed milk, heavy cream,
yogurt, lemon juice, and lemon zest. Pour the filling over the crust. Cover and
refrigerate for at least 4 hours, preferably overnight.
3 Wipe the bowl of a stand mixer clean using lemon juice or vinegar. With the
whisk attachment, whip the egg whites on medium speed, until foamy, about 2
minutes. Add the salt.
4 Increase the speed to medium-high and add the sugar 1 tsp at a time, until the
meringue expands in size, is glossy, and has stiff peaks. Pipe the meringue on
top when ready to serve. You can use a kitchen torch to lightly brown the
meringue.
5 Use a sharp knife to cut the bars into squares. Serve chilled and enjoy!

Coconut Lemon Meringue Bars

Course:

Keywords:

🧂 Ingredients

Instructions

Welcome to RecetteBook