Print

Ultimate Lemon Meringue Pie Bars

A close-up of one square Lemon Meringue Pie Bars with a thick, toasted meringue top.
Print Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

A recipe for convenient lemon meringue pie bars featuring a shortbread crust, a tart lemon filling, and a fluffy, toasted meringue topping.

Ingredients

Scale
  • For the Shortbread Crust: 1 1/2 cups all-purpose flour
  • 1/2 cup granulated sugar
  • 1/4 teaspoon salt
  • 1 cup (2 sticks) cold unsalted butter, cut into cubes
  • For the Lemon Filling: 1 1/2 cups granulated sugar
  • 1/4 cup all-purpose flour
  • 1/4 cup cornstarch
  • 1/4 teaspoon salt
  • 4 large egg yolks, lightly beaten
  • 1 1/2 cups cold water
  • 1/2 cup fresh lemon juice
  • 2 tablespoons unsalted butter
  • 1 teaspoon lemon zest
  • For the Meringue Topping: 4 large egg whites, room temperature
  • 1/4 teaspoon cream of tartar
  • 1/2 cup granulated sugar
  • 1/4 teaspoon vanilla extract

Instructions

  1. Preheat your oven to 350 degrees F. Line a 9×13 inch baking pan with parchment paper, leaving an overhang on the sides for easy removal.
  2. Prepare the crust: In a medium bowl, whisk together the flour, sugar, and salt for the crust. Cut in the cold butter using a pastry blender or your fingers until the mixture resembles coarse crumbs.
  3. Press the crust mixture evenly into the bottom of the prepared pan. Bake for 18 to 20 minutes, or until the edges are lightly golden. Remove from the oven and set aside while you prepare the filling. Keep the oven on.
  4. Prepare the lemon filling: In a medium saucepan, whisk together the sugar, flour, cornstarch, and salt. Whisk in the cold water until smooth.
  5. Cook the mixture over medium heat, stirring constantly, until it thickens significantly, about 5 to 7 minutes. It should bubble slowly.
  6. Remove the saucepan from the heat. In a separate small bowl, whisk the egg yolks. Slowly temper the yolks by whisking about 1 cup of the hot sugar mixture into the yolks.
  7. Pour the tempered yolk mixture back into the saucepan with the remaining hot mixture. Return the pan to low heat and cook, stirring constantly, for 1 minute more. Do not boil.
  8. Remove from heat. Stir in the 2 tablespoons of butter, lemon juice, and lemon zest until the butter melts and the filling is smooth.
  9. Pour the hot lemon filling evenly over the warm baked crust. Return the pan to the oven and bake for 12 to 15 minutes, until the filling is set and no longer liquid in the center. Remove from the oven and let cool completely on a wire rack (about 1 hour).
  10. Prepare the meringue: In a clean, grease-free bowl, beat the egg whites and cream of tartar with an electric mixer on medium speed until soft peaks form.
  11. Gradually add the sugar, one tablespoon at a time, beating until stiff, glossy peaks form. Beat in the vanilla extract.
  12. Spread the meringue evenly over the cooled lemon layer, making sure to seal the meringue to the edges of the crust to prevent shrinking.
  13. Bake the meringue for 10 to 12 minutes, or until the tips are lightly golden brown. Alternatively, use a kitchen torch to brown the meringue.
  14. Cool the bars completely before lifting them out of the pan using the parchment overhang. Cut into squares.

Notes

  • To prevent the meringue from weeping, make sure your mixing bowl and beaters are completely free of any grease or egg yolk residue.
  • For a stable meringue, use room temperature egg whites; they whip up to a greater volume.
  • If you prefer a softer meringue, skip the final baking step and use a kitchen torch to brown the peaks.

Nutrition

Find it online: https://flavorzine.com/lemon-meringue-pie-bars-recipe/