Lemon Meringue S’mores Bars

Ingredients

• ½ cup (115 g) unsalted butter, cut into pieces
• ½ cup (100 g) granulated sugar
• ⅓ cup (80 mL) 2% milk
• Finely grated zest of 1 lemon
• 1 tsp vanilla extract
• 1¼ cups (157 g) graham cracker crumbs
• 16 to 24 graham crackers
• 8 cups (400 g) mini marshmallows
• 1½ cups (375 mL) store-bought lemon curd
• 1½ cups (263 g) white chocolate chips or chunks

For the Tart Lemon Curd

Makes about 1 1/2 cups (375 mL)

Prep Time: 15 minutes, plus chilling

Cook Time: 7 minutes

• ½ cup (125 mL) fresh lemon juice
• ⅔ cup (140 g) granulated sugar
• 1 large egg
• 3 large egg yolks
• 1 Tbsp (15 mL) finely grated lemon zest
• 2 tsp cornstarch
• ½ cup (115 g) unsalted butter, cut into pieces
• ¼ cup (60 mL) sour cream or Crème Fraîche

Directions

1. Preheat the oven to 375°F (190°C). Grease and line an 8-inch (20 cm) or 9-inch (23 cm) square pan and line it with parchment paper so that it comes up the sides.
2. In a saucepan over medium-low heat, melt the butter. Whisk in the sugar, milk, lemon zest and vanilla, heating for just a minute to take the chill off the milk. Remove the pan from the heat and whisk in the graham cracker crumbs—this will make a thick paste.
3. To assemble, place a single layer of graham crackers in the bottom of the pie plate, breaking the crackers into pieces, to make them fit (but having a few gaps is fine). Spoon a third of the graham paste over the crackers and spread it out a little (the paste does not have to fully cover the crackers). Sprinkle a third of the marshmallows on top, dollop with a third of the lemon curd in small spoonfuls (do not spread) and sprinkle a third of the white chocolate chips on top. Repeat two more times.
4. Bake the s’more pie for about 15 minutes, until the marshmallows are evenly browned on top. Cool the pie in the pan on a rack before chilling for at least 2 hours.
5. To serve, lift the s’more out of the pan, peel away the parchment and cut into squares.

For the Tart Lemon Curd

1. Cook the curd. Whisk the lemon juice, sugar, egg, egg yolks, lemon zest and cornstarch together in a medium saucepan. Add the butter and place the pan over medium heat, whisking constantly until the curd thickens slightly and just begins to show signs of starting to bubble, about 7 minutes. The curd should coat the back of a spoon but it will remain fluid.
2. Cool and chill the curd. Remove the curd from the heat and whisk in the sour cream (or crème fraîche). Transfer the curd to a container to cool to room temperature. Cover the container and chill until set, at least 3 hours.
3. The curd will keep in an airtight container in the fridge for up to 10 days or frozen for up to 3 months.

Note: The s’mores will keep, well wrapped, in the fridge for up to 3 days. Freezing is not recommended.