Description
Zesty Lemon Meringue Pie Bars combine a buttery crust with a tangy lemon filling topped with a fluffy, golden meringue layer. These bars offer a delightful balance of sweet and tart flavors in a convenient bar form, perfect for dessert or a sweet snack.
Ingredients
Scale
For the Crust:
- 1 cup all-purpose flour
- 1/4 cup granulated sugar
- 1/2 cup melted butter
For the Lemon Filling:
- 3/4 cup granulated sugar
- 1/4 cup cornstarch
- 1/4 tsp salt
- 1/2 cup fresh lemon juice
- 1 cup water
- 3 large egg yolks
For the Meringue:
- 3 large egg whites
- 1/4 tsp cream of tartar
- 1/4 cup granulated sugar
Instructions
- Preheat Oven: Preheat your oven to 350°F (175°C) and grease an 8×8 or 9×9 inch baking dish to prepare for the crust.
- Make the Crust: In a bowl, combine the flour, sugar, and melted butter. Press this mixture evenly into the prepared baking dish. Bake the crust for 10 minutes or until it becomes lightly golden.
- Prepare the Filling: In a saucepan, whisk together the sugar, cornstarch, and salt. Stir in the fresh lemon juice and water. Cook the mixture over medium heat, whisking constantly until it thickens.
- Temper Egg Yolks: Slowly whisk a few spoonfuls of the hot lemon mixture into the egg yolks to temper them, then return the yolks back to the saucepan. Cook for an additional minute, stirring constantly. Pour and spread the lemon filling evenly over the baked crust.
- Make the Meringue: Beat the egg whites with cream of tartar until soft peaks form. Gradually add sugar while continuing to beat until stiff, glossy peaks develop.
- Top with Meringue: Spread the meringue over the lemon filling carefully, ensuring it seals to the edges of the crust to prevent shrinking during baking.
- Bake: Place the baking dish back in the oven and bake for 15 minutes or until the meringue turns a beautiful golden brown.
- Cool & Chill: Allow the bars to cool to room temperature, then refrigerate them for at least 1 hour before slicing to help set the layers and improve flavor.
Notes
- Use fresh lemon juice for the best vibrant flavor in the filling.
- Sealing the meringue to the edges of the crust prevents it from shrinking while baking.
- Beat egg whites in a clean, grease-free bowl to achieve stiff peaks.
- Letting the bars chill ensures clean cuts and firmer lemon filling.
- Store leftovers covered in the refrigerator for up to 3 days.
