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Ultimate Lemon Meringue Pie Bars with Toasted Meringue Topping

Two squares of Lemon Meringue Pie Bars featuring a thick, toasted meringue topping over bright yellow lemon filling and a shortbread crust.
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Make portable, easy-to-serve lemon meringue pie bars featuring a buttery shortbread crust, a bright lemon filling, and a stable, toasted meringue topping.

Ingredients

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  • 1 1/2 cups all-purpose flour
  • 1/2 cup granulated sugar
  • 1/4 teaspoon salt
  • 1/2 cup cold unsalted butter, cubed
  • 1/4 cup cold water
  • 1 1/2 cups granulated sugar (for filling)
  • 1/4 cup all-purpose flour (for filling)
  • 1/4 teaspoon salt (for filling)
  • 4 large egg yolks
  • 1 cup fresh lemon juice
  • 1 tablespoon lemon zest
  • 4 large egg whites (for meringue)
  • 1/2 teaspoon cream of tartar
  • 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 two sides for easy removal.
  2. Prepare the crust: In a medium bowl, whisk together 1 1/2 cups flour, 1/2 cup 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. Add the cold water, one tablespoon at a time, mixing until the dough just comes together. Press the dough evenly into the bottom of the prepared pan.
  4. Bake the crust for 18 to 20 minutes, or until the edges are lightly golden. Remove from the oven and set aside while you prepare the filling.
  5. Prepare the filling: In a medium saucepan, whisk together 1 1/2 cups sugar, 1/4 cup flour, and 1/4 teaspoon salt. Whisk in the egg yolks, lemon juice, and lemon zest until smooth.
  6. Cook the filling over medium heat, stirring constantly, until the mixture thickens significantly, about 8 to 10 minutes. It should coat the back of a spoon. Do not let it boil rapidly.
  7. Pour the hot lemon filling evenly over the warm baked crust. Return the pan to the oven and bake for an additional 15 minutes. Remove and let cool slightly while you make the meringue.
  8. Prepare the meringue: In a clean, grease-free bowl, beat the 4 egg whites and cream of tartar with an electric mixer until soft peaks form. Gradually add the 1/2 cup sugar, beating until stiff, glossy peaks form.
  9. Spread the meringue evenly over the warm lemon filling, making sure to seal the meringue to the edges of the crust to prevent shrinking.
  10. Bake the bars again for 10 to 12 minutes, or until the meringue is lightly golden brown. Alternatively, use a kitchen torch to toast the meringue to your liking.
  11. Cool the bars completely on a wire rack before lifting them out of the pan using the parchment paper overhang. Cut into squares.

Notes

  • For the most stable meringue, ensure your mixing bowl and beaters are completely free of any grease or egg yolk residue.
  • Cool the bars completely before slicing to get clean cuts. Chilling them in the refrigerator for at least two hours helps firm up the filling.
  • You can make the crust and filling a day ahead. Store them separately, and add the meringue just before baking.

Nutrition

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