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Lemon Meringue Pie Bars

A square slice of Lemon Meringue Pie Bars showing a crust, bright yellow lemon filling, and toasted white meringue topping.
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A recipe for tart lemon filling and fluffy meringue served over a simple shortbread crust, made into easy-to-serve bars.

Ingredients

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  • 1 1/2 cups all-purpose flour
  • 1/2 cup powdered sugar
  • 1/4 teaspoon salt
  • 1/2 cup (1 stick) cold unsalted butter, cubed
  • 1 cup granulated sugar (for filling)
  • 1/4 cup all-purpose flour (for filling)
  • 1/4 cup cornstarch (for filling)
  • 1/2 teaspoon salt (for filling)
  • 1 1/2 cups cold water (for filling)
  • 4 large egg yolks, lightly beaten (for filling)
  • 2/3 cup fresh lemon juice (for filling)
  • 1 tablespoon lemon zest (for filling)
  • 4 large egg whites (for meringue)
  • 1/4 teaspoon cream of tartar (for meringue)
  • 1/2 cup granulated sugar (for meringue)

Instructions

  1. Preheat your oven to 350°F (175°C). 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 1 1/2 cups flour, powdered sugar, and 1/4 teaspoon salt. 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 15 to 18 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 1 cup sugar, 1/4 cup flour, cornstarch, and 1/2 teaspoon salt. Gradually whisk in the cold water until smooth.
  5. Cook the filling mixture over medium heat, stirring constantly, until it thickens significantly, about 5 to 7 minutes. Remove from heat.
  6. Temper the egg yolks: In a small bowl, whisk the egg yolks lightly. Slowly pour about 1 cup of the hot filling mixture into the yolks while whisking constantly. This prevents the yolks from scrambling.
  7. Pour the tempered yolk mixture back into the saucepan with the remaining filling. Return to low heat and cook for 1 minute, stirring constantly. Do not boil.
  8. Remove the filling from the heat. Stir in the lemon juice and lemon zest. Pour the hot lemon filling evenly over the warm baked crust.
  9. Prepare the meringue: In a clean, grease-free bowl of a stand mixer fitted with the whisk attachment (or use a hand mixer), beat the egg whites and cream of tartar on medium speed until soft peaks form.
  10. Gradually add the 1/2 cup sugar, one tablespoon at a time, beating until stiff, glossy peaks form. This should take about 5 to 7 minutes.
  11. Spread the meringue evenly over the hot lemon filling, making sure the meringue touches the edges of the crust all the way around to seal it. Create decorative swirls with the back of a spoon.
  12. Bake for 10 to 12 minutes, or until the meringue is lightly golden brown.
  13. Let the bars cool completely on a wire rack for at least 2 hours before lifting them out of the pan using the parchment paper overhang and cutting them into squares.

Notes

  • To prevent the meringue from weeping, make sure your mixing bowl and whisk are completely free of any grease or egg yolk residue.
  • Bake the meringue until it is just set and lightly browned; overbaking can cause shrinkage.
  • For a cleaner cut, chill the finished bars for 30 minutes before slicing.

Nutrition

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