Rákóczi-Túrós Squares with Apricot and Meringue

Why You’ll Love This Recipe

• Classic Hungarian bakery favorite with a buttery base, tangy apricot, and pillowy cheese.
• Foolproof lattice meringue that bakes glossy and lightly caramelized.
• Well-balanced sweetness thanks to tart jam and lemon-scented túró filling.
• Feeds a crowd and slices cleanly into elegant squares.

Grocery List

• Produce: 1 lemon, optional 60 g (1/2 cup) raisins
• Dairy: Unsalted butter, sour cream, 500 g túró (or farmer’s cheese/quark), 4 large eggs
• Pantry: All-purpose flour, powdered sugar, granulated/superfine sugar, fine semolina, apricot jam, vanilla extract, baking powder, cornstarch, salt

Full Ingredients

Buttery Shortcrust Base

• 280 g (2 1/4 cups) all-purpose flour
• 140 g (10 tbsp) cold unsalted butter, cubed
• 70 g powdered sugar (about 2/3 cup)
• 1/2 tsp baking powder
• 1/4 tsp fine salt
• Zest of 1/2 lemon (save the other half for the filling)
• 2 large egg yolks
• 2 tbsp (30 ml) sour cream

Apricot Jam Layer

• 200 g (3/4 cup) smooth apricot jam/preserves

Sweetened Túró Filling

• 500 g túró or well-drained farmer’s cheese/quark (see Pro Tips for substitutes)
• 100 g (1/2 cup) granulated sugar
• 60 g (1/3 cup) fine semolina
• 80 g (1/3 cup) sour cream
• 2 large egg yolks
• 1 tsp vanilla extract
• Zest of 1/2 lemon
• Pinch of fine salt
• Optional: 60 g (1/2 cup) raisins, soaked 10 minutes in warm water or a splash of rum, then drained

Glossy Meringue Lattice

• 4 large egg whites (from the eggs above)
• 160 g (3/4 cup + 1 tbsp) superfine/granulated sugar
• 1 tsp cornstarch
• 1/2 tsp lemon juice (or 1/4 tsp cream of tartar)
• Pinch of fine salt

Step-by-Step Instructions

Step 1: Prep the pan and preheat

Heat the oven to 180°C/350°F. Line a 23×33 cm (9×13 in) baking pan with parchment, leaving a little overhang for easy lifting. Separate 4 eggs, placing the whites in a clean, grease-free bowl and refrigerating them for later. Zest the lemon and divide the zest between the base and filling. If using raisins, soak them in warm water (or a little rum) for 10 minutes, then drain well.

Step 2: Make the shortcrust

In a large bowl, combine flour, powdered sugar, baking powder, salt, and half the lemon zest. Rub in the cold butter with fingertips until the mixture looks like fine, even crumbs. Add 2 egg yolks and 2 tbsp sour cream. Stir with a fork, then gently knead just until it comes together. Flatten into a rectangle, wrap, and chill for 30 minutes to relax the gluten and firm the butter.

Step 3: Roll, fit, and pre-bake

On a lightly floured surface, roll the dough to a 23×33 cm rectangle (about 4–5 mm thick). Transfer to the lined pan and press to the edges. Trim any overhang and patch if needed. Dock the surface all over with a fork. Bake for exactly 12 minutes until set but still pale. Remove the pan and keep the oven on, but reduce temperature to 170°C/340°F.

Step 4: Mix the túró filling

In a bowl, whisk together the túró, granulated sugar, remaining lemon zest, vanilla, sour cream, semolina, 2 egg yolks, and a pinch of salt until smooth and creamy. If using raisins, fold them in. Let the mixture rest for 5 minutes so the semolina hydrates slightly—this helps the filling slice cleanly.

Step 5: Assemble and bake the filling

Warm the apricot jam just until loose and spreadable. Brush or spread it evenly over the pre-baked base. Spoon the túró filling on top and smooth the surface. Bake at 170°C/340°F for 32 minutes, until the filling is set at the edges and just barely jiggles in the very center.

Step 6: Whip and pipe the meringue lattice

While the filling bakes, wipe a mixing bowl and whisk with a little lemon juice or vinegar to remove any fat. Beat the chilled egg whites with lemon juice and a pinch of salt to soft peaks. Slowly rain in the 160 g sugar and 1 tsp cornstarch, beating to very stiff, glossy peaks (3–4 minutes more). Transfer to a piping bag fitted with a 10–12 mm plain or star tip. Pipe diagonal lines across the hot cheesecake, then pipe perpendicular lines to form a lattice with 2.5–3 cm spacing. Return to the oven at 170°C/340°F for 10 minutes, until the ridges are lightly caramelized but still glossy.

Step 7: Cool and cut

Cool in the pan on a rack for at least 60 minutes. Lift out using the parchment, then cut into 12 squares with a sharp knife wiped clean between cuts. Serve at room temperature or lightly chilled.

Pro Tips

• If using ricotta instead of túró, drain it in a fine sieve or cheesecloth for 1–2 hours to remove excess moisture.
• For a meringue that doesn’t weep, use superfine sugar, add it gradually, and include the 1 tsp cornstarch.
• Warm the apricot jam so it spreads in a thin, even layer without tearing the base.
• For the cleanest slices, chill 30–45 minutes after cooling, then cut with a hot, dry knife.
• Pipe the lattice onto the hot filling—steam helps the meringue set from below for a satiny finish.

Variations

• Rum-Raisin: Soak raisins in a tablespoon of dark rum; fold into the filling for a traditional twist.
• Citrus Boost: Add a teaspoon of orange zest along with lemon for a brighter aroma.
• Individual Tartlets: Press dough into 10–12 muffin wells, prebake 8 minutes, fill, bake 18–20 minutes, then meringue 6–7 minutes.

Storage & Make-Ahead

Store covered in the refrigerator for up to 3 days. The base can be made and chilled up to 48 hours ahead or frozen (wrapped) for 1 month; thaw overnight in the fridge. You can prebake the crust and cool it the day before, then fill and bake the next day. For best texture, pipe and bake the meringue the day you plan to serve. Avoid freezing once topped with meringue.

Nutrition (per serving)

Approximate for 1 of 12 squares: 420 calories; 18 g fat; 59 g carbohydrates; 9 g protein; 34 g sugars; 1 g fiber; 120 mg sodium.