Description
A simple and creative dessert that transforms chewy granola bars into a mini pie experience with homemade lemon curd, mini meringues, and a hint of fresh thyme.
Ingredients
Scale
6 egg yolks
1/2 cup fresh lemon juice
2 1/2 TB lemon zest
1/2 cup salted butter, cold
1 box Sunbelt Bakery Lemon Meringue Chewy Granola Bars
Mini store-bought meringue cookies
Fresh thyme
Instructions
- Step 1: In a small bowl, mash the sugar and lemon zest together with a fork to release the oils. Note: Sugar is mentioned in the method but not the ingredients list.
- Step 2: In a medium bowl, whisk the egg yolks well.
- Step 3: Add the lemon juice and the sugar-zest mixture to the yolks and pour the combined mixture into a pan.
- Step 4: Cook over medium heat, stirring constantly, until the mixture thickens and coats the back of a wooden spoon.
- Step 5: Remove the pan from the heat and stir in the cold butter until it is completely melted and the curd is smooth.
- Step 6: Strain the curd through a fine-mesh sieve into a glass jar.
- Step 7: Let the curd cool completely, then cover it tightly and refrigerate for at least 4 hours or up to 1 week.
- Step 8: To assemble, unwrap the granola bars and pipe or spread the chilled lemon curd on top.
- Step 9: Place the mini meringue cookies on top of the lemon curd.
- Step 10: Garnish with small sprigs of fresh thyme before serving.
Notes
The curd will thicken more as it cools in the refrigerator.
The recipe instructions call for sugar, but a specific quantity is not provided in the ingredients list.
Mini meringue cookies can often be found in the bakery or cookie aisle of grocery stores.
- Prep Time: 45 minutes
- Cook Time: 4 minutes
- Category: Dessert
- Method: Stovetop
- Cuisine: American