Jul 23, 2019
I’m talking meringue base topped with creamy lemon curd, a super-easy (shortcut!) lemon mousse, and a pillow of whipped cream. The fillings are soft, so you assemble the dessert in a parchment-lined 9×13″ pan and then freeze the whole thing until firm enough to slice. The bars are served slightly thawed, like semifreddo. They’re a creamy, airy, cool, lemony dream. Use homemade or storebought lemon curd or prepared lemon pie filling. I originally made them with prepared lemon pie filling for an Instagram collab. Pie filling is thicker than curd but because the bars are frozen, the recipe works well with filling consistency.
How to make Lemon Mousse Bars
Can Lemon Mousse Bars be made a day ahead?
Absolutely, in fact, they can be made up to two weeks ahead. If planning to serve the next day (or later), lift the whole slab of lemon bars of out of the pan by the sides of the parchment paper and wrap them, parchment and all, in plastic wrap or aluminum foil. Keep frozen until ready to slice and serve. The meringue softens the longer the lemon bars sit in the freezer and the longer they are left to thaw, so don’t expect a crisp base (like it is straight from the oven) but rather an upside-down lemon meringue pie. To cut the bars neatly, transfer the slab to a cutting surface and slice using a sharp knife dipped in hot water between strokes. For clean slices, it’s best to cut them while very frozen, and then allow them to thaw slightly before serving.
