Mr. Marriott's Lemon Bars (Princesse Bars)
Zesty lemon bars with a coconut meringue topping on a buttery crust—an indulgent, Florida-inspired treat perfect for teatime or dessert. When I joined Marriott, this recipe was shared by Chef Oswald at the Marriott Harbor Beach, Fort Lauderdale as a favourite of Mr Marriott when visiting. Seeing his recent Lemon birthday cake, reminded me of these!The original recipe is included below in the notes.
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Servings: 24 Pieces
Calories: 204kcal
Cost: £10
Equipment
- 1 Baking Tray 9x13 inches
- 3 Mixing Bowls
- 1 Whisk
- 1 Rubber Spatula
- 1 Cooling Rack
Ingredients
Shortcrust Pastry / Cookie Base
- 200 g Plain Flour 1⅔ Cups
- 100 g 7 Tbsp Unsalted Butter, Cold and Diced 7 Tbsp
- 50 g Granulated Sugar ¼ Cup
- 1 each Egg Yolk
- 1-2 Tbsp Cold Water as needed
- Shortcut: You can also use store-bought shortcrust or sugar cookie dough to save time.
Lemon Filling
- Use your favourite lemon curd or filling or use this quick version:
- 4 each Large Eggs
- 200 g Granulated Sugar 1 Cup
- 2 Tbsp Plain Flour
- 1 each Zest of Lemon
- 120 ml Lemon Juice ½ Cup
- 60 g Butter, melted 4 Tbsp
Meringue-Coconut Topping
- 2 each Egg Whites Large, Approx. 60g
- 50 g Granulated Sugar ¼ Cup
- 170 g Powdered (Icing) Sugar 1½ Cups
- 170 g Sweetened Flaked Coconut, chopped 2 Cups
Instructions
- Preheat oven to 190°C (375°F). Line a 9x13 inch tray with baking parchment.
Make the Shortcrust Base:
- Rub butter into flour until mixture resembles breadcrumbs.
- Stir in the sugar, then egg yolk and a little cold water,lighlty mixing to form a dough.
- Press the dough evenly into the lined tray. Prick with a fork.
- Bake for 10–12 minutes, until pale golden. Let cool slightly.
Prepare the Lemon Filling:
- Whisk eggs with sugar until combined.
- Stir in flour, lemon zest, juice, and melted butter.
- Pour over the pre-baked crust and return to the oven.
- Bake for 15–20 minutes, or until just set.
Make the Meringue-Coconut Topping:
- Whisk egg whites to soft peaks, gradually adding the granulated sugar.
- Gently fold in powdered sugar and chopped coconut.
- Spread the mixture evenly over the lemon filling.
Final Bake:
- Return the tray to the oven and bake for 15–20 minutes, or until the top is golden and crisp.
- Cool completely in the pan, then lift out and cut into 24 bars.
Notes
Optional Enhancements
Yield: 1 Sheet pan
Ingredients
Short Crust/Cookie Dough
Lemon Filling (4 lbs per pan)
1 lb. Egg Whites
8 oz. Granulated Sugar
1 lb. 8 oz. Powdered Sugar
1 lb. 8 oz. Macaroon Coconut, chopped flaked
Method
Line a sheet pan with the dough and pre-bake.
Spread the lemon filling evenly over the pastry.
Whip the egg whites and sugar to meringue.
Fold in the powdered sugar and coconut.
Spread 4 lbs 8 oz. of this mixture evenly on top of the lemon filling.
Bake at 375°F/190°C until golden brown.
Cool and release from the sheet pan.
Cut into desired shaped bars.
- Dust with extra icing sugar before serving.
- Add a pinch of salt to the meringue to balance the sweetness.
- Toast the coconut lightly before folding it in for added depth.
Yield: 1 Sheet pan
Ingredients
Short Crust/Cookie Dough
Lemon Filling (4 lbs per pan)
1 lb. Egg Whites
8 oz. Granulated Sugar
1 lb. 8 oz. Powdered Sugar
1 lb. 8 oz. Macaroon Coconut, chopped flaked
Method
Line a sheet pan with the dough and pre-bake.
Spread the lemon filling evenly over the pastry.
Whip the egg whites and sugar to meringue.
Fold in the powdered sugar and coconut.
Spread 4 lbs 8 oz. of this mixture evenly on top of the lemon filling.
Bake at 375°F/190°C until golden brown.
Cool and release from the sheet pan.
Cut into desired shaped bars.
Nutrition
Calories: 204kcal | Carbohydrates: 28g | Protein: 2g | Fat: 10g | Saturated Fat: 8g | Polyunsaturated Fat: 0.3g | Monounsaturated Fat: 2g | Trans Fat: 0.2g | Cholesterol: 15mg | Sodium: 46mg | Potassium: 56mg | Fiber: 1g | Sugar: 20g | Vitamin A: 168IU | Vitamin C: 2mg | Calcium: 5mg | Iron: 1mg