Description
These Zesty Lemon Meringue Pie Bars combine a buttery crust with a tangy lemon filling, topped with a fluffy, golden meringue layer. Perfectly balanced between tart and sweet, these bars offer a refreshing dessert ideal for any occasion.
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 it for the crust.
- Make the Crust: In a mixing bowl, combine the all-purpose flour, granulated sugar, and melted butter. Mix until the ingredients are evenly blended. Press this mixture firmly into the bottom of the prepared baking dish. Bake the crust for about 10 minutes or until it turns lightly golden.
- Prepare the Filling: In a medium saucepan, whisk together granulated sugar, cornstarch, and salt. Add fresh lemon juice and water to the mixture. Cook over medium heat, whisking constantly to prevent lumps, until the filling thickens and becomes glossy.
- Temper Egg Yolks: To avoid scrambling the egg yolks, slowly whisk a few spoonfuls of the hot lemon mixture into the yolks. Then, pour the tempered yolks back into the saucepan with the filling. Continue cooking for an additional minute, stirring constantly. Remove from heat and spread this lemon filling evenly over the pre-baked crust.
- Make the Meringue: In a clean mixing bowl, beat the egg whites together with cream of tartar using an electric mixer on medium speed until soft peaks form. Gradually add granulated sugar, continuing to beat until the meringue forms stiff, glossy peaks signifying it is well aerated and stable.
- Top with Meringue: Spread the meringue carefully over the lemon filling, making sure to seal the meringue to the edges of the crust. This step helps prevent the meringue from shrinking during baking.
- Bake: Return the baking dish to the oven and bake for 15 minutes or until the meringue is perfectly golden brown on top.
- Cool & Chill: Remove the bars from the oven and let them cool to room temperature. Then refrigerate for at least 1 hour to allow the filling to set and flavors to meld before slicing into bars and serving.
Notes
- Ensure the egg whites are free from any yolk to achieve maximum volume in your meringue.
- For a more intense lemon flavor, zest one lemon and add it to the filling mixture.
- Store leftovers covered in the refrigerator for up to 3 days for optimal freshness.
- To prevent the crust from getting soggy, bake it fully before adding the filling.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American