Description
These Lemon Meringue Pie Bars capture the classic flavors of lemon meringue pie in an easy-to-eat, portable bar form. Featuring a buttery shortbread crust, a tangy lemon filling, and a sweet, billowy meringue topping, these bars are a perfect treat for any occasion.
Ingredients:
- 1 cup (2 sticks) unsalted butter, melted
- ½ cup granulated sugar (for the crust)
- 2 cups all-purpose flour (for the crust)
- ¼ tsp salt (for the crust)
- 1½ cups granulated sugar (for the lemon filling)
- ¼ cup all-purpose flour (for the lemon filling)
- 4 large eggs (for the lemon filling)
- ½ cup fresh lemon juice (about 2–3 lemons) (for the lemon filling)
- 1 tbsp lemon zest (for the lemon filling)
- 4 large egg whites (for the meringue)
- ½ cup granulated sugar (for the meringue)
- ¼ tsp cream of tartar (for the meringue)
- ½ tsp vanilla extract (for the meringue)
Preparation:
Step 1: Preheat 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 of the bars.
Step 2: In a medium bowl, combine the melted butter, ½ cup granulated sugar, 2 cups all-purpose flour, and ¼ tsp salt. Mix until the mixture resembles coarse crumbs.
Step 3: Press the crumb mixture evenly into the bottom of the prepared baking pan. Bake for 18–20 minutes, or until the crust is lightly golden brown. Let the crust cool slightly while you prepare the lemon filling.
Step 4: In a separate bowl, whisk together the 1½ cups granulated sugar, ¼ cup all-purpose flour, 4 large eggs, ½ cup fresh lemon juice, and 1 tbsp lemon zest until smooth and well combined.
Step 5: Pour the lemon filling over the warm crust. Return the pan to the oven and bake for an additional 20–22 minutes, or until the lemon filling is set. The filling should jiggle slightly in the center.
Step 6: Remove the bars from the oven and let them cool to room temperature.
Step 7: While the bars are cooling, prepare the meringue. In a clean, grease-free bowl, beat the 4 large egg whites and ¼ tsp cream of tartar with an electric mixer until soft peaks form.
Step 8: Gradually add the ½ cup granulated sugar, beating continuously until stiff, glossy peaks form. Beat in the ½ tsp vanilla extract.
Step 9: Spread the meringue evenly over the cooled lemon layer. You can create decorative peaks with the back of a spoon or a spatula.
Step 10: Toast the meringue using a kitchen torch, moving the flame evenly over the surface until it is lightly golden brown. Alternatively, you can broil the bars in the oven for 30–60 seconds, watching carefully to prevent burning.
Step 11: Cover loosely and chill the bars in the refrigerator for at least 2 hours before slicing and serving. This helps the filling set and makes for cleaner cuts.
Step 12: When ready to serve, lift the bars out of the pan using the parchment paper overhang. Cut into bars using a sharp knife, wiping the knife clean between cuts for neat edges.
Why you’ll love this recipe
- Classic Flavors, Simplified: All the beloved flavors of lemon meringue pie in an easy-to-make bar form.
- Perfectly Portable: These bars are great for parties, picnics, or any occasion where you want a handheld dessert.
- Make-Ahead Friendly: The bars can be made a day or two in advance and stored in the refrigerator.
- Impressive Presentation: The toasted meringue topping adds a touch of elegance to these delightful treats.
Serving Suggestions:
- Serve the bars chilled for the best texture and flavor.
- Dust with powdered sugar for an extra touch of sweetness.
- Garnish with fresh lemon curls or mint leaves.
- Serve with a scoop of vanilla ice cream or a dollop of whipped cream.
Tips:
- Use fresh lemons for the most vibrant flavor. Bottled lemon juice can be used in a pinch, but fresh is best.
- Make sure your mixing bowl and beaters are completely clean and grease-free when making the meringue. This will help the egg whites whip up to their full volume.
- Don’t overbake the lemon filling. It should be set but still slightly jiggly in the center when you remove it from the oven.
- Chill the bars completely before slicing for clean, neat cuts.
- Store leftovers in an airtight container in the refrigerator for up to 3 days.
Preparation Time: 30 minutes
Cook Time: 40-42 minutes
Total Time: 2 hours 30 minutes (includes chilling time)
Nutrition Information: (Estimates will vary based on specific ingredients used)
- Calories: 350-450 per bar
- Protein: 4-6 grams per bar
- Sodium: 100-150 mg per bar
Conclusion
These Lemon Meringue Pie Bars are a delightful twist on a classic dessert. The combination of the buttery crust, tangy lemon filling, and sweet meringue topping is simply irresistible. Easy to make and perfect for sharing, these bars are sure to be a hit at your next gathering. Enjoy!
Questions and Answers:
Q1: Can I use a different type of crust? A1: Yes, you can substitute the shortbread crust with a graham cracker crust or a pre-made pie crust. Just adjust the baking time accordingly.
Q2: Can I make these bars gluten-free? A2: Absolutely! Simply substitute the all-purpose flour in the crust and lemon filling with a gluten-free all-purpose flour blend.
Q3: How do I prevent the meringue from weeping? A3: To prevent weeping, make sure to beat the egg whites to stiff peaks and add the sugar gradually. Also, make sure the lemon filling is cooled before spreading the meringue.
Q4: Can I freeze these bars? A4: While you can freeze these bars, the meringue may change texture slightly upon thawing. It’s best to consume them fresh for the best results. If freezing, freeze in a single layer and wrap tightly.
Q5: What can I use if I don’t have a kitchen torch? A5: If you don’t have a kitchen torch, you can broil the meringue in the oven for 30-60 seconds, watching carefully to prevent burning. You can also skip the toasting altogether, although the toasted meringue adds a nice visual appeal and flavor.
