Prepare to be transported to dessert heaven with these irresistible Sour Cream Raisin Meringue Bars - a mind-blowing twist on classic American bakery treats that will make your taste buds dance! Imagine a buttery, crisp crust topped with a creamy, raisin-studded filling and crowned with a cloud-like meringue that's golden and perfectly peaked. This isn't just a dessert; it's a culinary experience that combines tangy, sweet, and luxurious textures in every single bite. Whether you're looking to impress your guests or treat yourself to something extraordinary, these bars are about to become your new obsession.
Prep Time: 15 mins
Cook Time: 45 mins
Total Time: 1 hrs
Cuisine: American
Serves: 12 servings
Ingredients
- 1 cup all-purpose flour
- 1/2 cup unsalted butter
- 1/4 cup granulated sugar
- 1 cup sour cream
- 1 cup raisins
- 1 cup granulated sugar
- 3 large eggs
- 1 tablespoon vanilla extract
- 1/4 teaspoon salt
- 1/4 teaspoon cream of tartar
Instructions
- Preheat the oven to 350°F (175°C). Grease a 9x13 inch baking pan with butter or line with parchment paper.
- In a medium mixing bowl, combine flour, 1/4 cup granulated sugar, and softened unsalted butter. Mix until crumbly and press evenly into the prepared baking pan to create the base crust.
- Bake the crust for 15 minutes until lightly golden. Remove from oven and let cool slightly.
- In a separate large bowl, whisk together sour cream, 1 cup granulated sugar, 2 whole eggs, vanilla extract, and salt until smooth and well combined.
- Fold in the raisins gently, ensuring they are evenly distributed throughout the mixture.
- Pour the sour cream and raisin mixture over the pre-baked crust, spreading it evenly.
- Return the pan to the oven and bake for an additional 25-30 minutes, or until the filling is set and slightly jiggly in the center.
- For the meringue topping, separate the third egg and place the egg white in a clean, dry mixing bowl.
- Add cream of tartar to the egg white and beat with an electric mixer until soft peaks form.
- Gradually add remaining sugar while continuing to beat until stiff, glossy peaks form.
- Spread the meringue evenly over the baked filling, creating decorative peaks with the back of a spoon.
- Return to the oven and bake for an additional 10-12 minutes, or until the meringue is lightly golden brown.
- Remove from oven and let cool completely in the pan for at least 1 hour before cutting into bars.
- Cut into 12 equal squares and serve. Store in refrigerator for up to 3 days.
Tips
- Room Temperature Matters: Ensure your eggs and butter are at room temperature for smoother mixing and better texture.
- Raisin Pro Tip: Soak your raisins in warm water or rum for 10 minutes before adding to the mixture to plump them up and enhance their flavor.
- Meringue Success: Make sure your mixing bowl is completely clean and dry when whipping egg whites - any trace of fat can prevent proper peaks from forming.
- Even Baking: Use a light-colored metal baking pan for more consistent heat distribution and to prevent over-browning.
- Cooling is Crucial: Allow the bars to cool completely before cutting to ensure clean, neat slices and optimal texture.
- Storage Hack: These bars actually taste even better the next day, so don't hesitate to make them in advance!
Nutrition Facts
Calories: 320kcal
Carbohydrates: 45g
Protein: 5g
Fat: 15g
Saturated Fat: 9g
Cholesterol: 85mg
