Here’s a delicious recipe for Lemon Meringue Pie Bars that combines the tartness of lemon, the richness of a buttery crust, and a sweet, fluffy meringue topping. These bars are a perfect twist on the classic lemon meringue pie, and they’re easy to serve and share!
Lemon Meringue Pie Bars
Ingredients:
For the crust:
- 1 ½ cups all-purpose flour
- ½ cup powdered sugar
- ¼ teaspoon salt
- ½ cup unsalted butter, cold and cubed
For the lemon filling:
- 1 ¼ cups granulated sugar
- ¼ cup cornstarch
- ¼ teaspoon salt
- 1 ½ cups water
- 4 large egg yolks
- 1 tablespoon butter
- ½ cup fresh lemon juice (about 2-3 lemons)
- 1 tablespoon lemon zest
For the meringue:
- 4 large egg whites
- ¼ teaspoon cream of tartar
- ¼ cup granulated sugar
- 1 teaspoon vanilla extract
Instructions:
1. Preheat the oven and prepare the pan:
- Preheat your oven to 350°F (175°C).
- Line a 9×9-inch baking pan with parchment paper, leaving some overhang on the sides for easy removal later. Lightly grease or spray the parchment paper with cooking spray.
2. Make the crust:
- In a medium bowl, combine the flour, powdered sugar, and salt.
- Cut the cold butter into small cubes and add it to the dry ingredients. Using a pastry cutter or your fingers, work the butter into the flour mixture until it resembles coarse crumbs.
- Press the dough into the bottom of the prepared baking pan, forming an even layer.
- Bake the crust for 15-18 minutes, or until it’s lightly golden. Remove from the oven and set aside to cool slightly.
3. Make the lemon filling:
- In a medium saucepan, whisk together the granulated sugar, cornstarch, and salt.
- Gradually whisk in the water until smooth. Cook the mixture over medium heat, stirring constantly, until it begins to thicken and come to a boil.
- Once it thickens, remove it from the heat. In a separate bowl, whisk the egg yolks together and slowly add a little bit of the hot mixture into the yolks to temper them. Slowly whisk the egg yolk mixture back into the saucepan.
- Return the mixture to the stove and cook for another 2-3 minutes, stirring constantly until it thickens further.
- Remove from heat and stir in the butter, lemon juice, and lemon zest until fully incorporated.
- Pour the lemon filling over the cooled crust and spread it evenly.
4. Make the meringue:
- In a clean, dry bowl, beat the egg whites with an electric mixer on medium speed until soft peaks form.
- Add the cream of tartar and granulated sugar gradually, a little at a time, and continue to beat until stiff peaks form.
- Beat in the vanilla extract.
5. Assemble the bars:
- Spoon the meringue onto the lemon filling, spreading it all the way to the edges of the pan to seal the filling. Use a spatula to create peaks in the meringue.
6. Bake the bars:
- Bake the bars in the preheated oven for 10-12 minutes, or until the meringue is golden brown.
- Remove from the oven and let cool completely in the pan on a wire rack.
7. Slice and serve:
- Once completely cool, lift the bars out of the pan using the parchment paper overhang.
- Slice into squares and serve. Enjoy your delicious Lemon Meringue Pie Bars!
Tips:
- For an extra zing, you can add a bit more lemon zest to the filling or meringue, depending on your taste preferences.
- If the meringue starts to brown too quickly in the oven, you can cover it loosely with foil to prevent over-browning.
- These bars are best enjoyed the same day but can be stored in the refrigerator for 2-3 days.
These Lemon Meringue Pie Bars are sure to be a hit with anyone who loves the sweet and tart combination of lemon and meringue!
