Introduction:
If you love the refreshing tartness of lemon paired with a sweet, fluffy meringue, then you’ll adore these Lemon Meringue Pie Bars. This dessert takes all the classic flavors of a traditional lemon meringue pie and transforms them into a convenient, bite-sized bar form that’s perfect for any occasion. With a buttery, crisp crust, a tangy lemon filling, and a pillowy meringue topping, these bars are sure to satisfy your sweet and citrus cravings. They’re ideal for potlucks, picnics, or any gathering where you want to impress your guests with a deliciously unique treat!
Ingredients:
For the crust:
1 ½ cups all-purpose flour
¼ cup powdered sugar
½ teaspoon salt
½ cup unsalted butter, cold and cut into cubes
For the lemon filling:
1 cup granulated sugar
2 tablespoons cornstarch
1 ½ cups water
4 large egg yolks
½ cup fresh lemon juice (about 2-3 lemons)
1 tablespoon lemon zest
2 tablespoons unsalted butter
For the meringue topping:
4 large egg whites
½ teaspoon cream of tartar
¼ cup granulated sugar
1 teaspoon vanilla extract
Instructions:
Prepare the crust:
Preheat your oven to 350°F (175°C). In a medium bowl, combine the flour, powdered sugar, and salt. Add the cold, cubed butter and use a pastry cutter or your fingers to mix until the dough resembles coarse crumbs. Press the mixture evenly into the bottom of a greased 9×9-inch baking pan. Bake for 15-18 minutes, or until the crust is lightly golden brown. Remove from the oven and set aside to cool slightly.
Make the lemon filling:
In a medium saucepan, whisk together the sugar, cornstarch, and water. Bring the mixture to a gentle boil over medium heat, stirring constantly. In a small bowl, whisk the egg yolks until smooth, then slowly add about ½ cup of the hot sugar mixture into the egg yolks while whisking constantly to temper them. Gradually whisk the egg mixture back into the saucepan with the rest of the sugar mixture. Cook, stirring constantly, until the mixture thickens, about 2-3 minutes. Remove from heat and stir in the lemon juice, lemon zest, and butter. Pour the lemon filling over the cooled crust and spread it into an even layer.
Prepare the meringue:
In a large mixing bowl, beat the egg whites and cream of tartar with an electric mixer on medium speed until soft peaks form. Gradually add the sugar, one tablespoon at a time, while continuing to beat the egg whites until stiff peaks form. Stir in the vanilla extract.
Assemble the bars:
Spoon the meringue topping over the lemon filling, spreading it evenly and sealing the edges to prevent the filling from bubbling up during baking. Use the back of a spoon to create soft peaks and swirls on top of the meringue.
Bake the bars:
Return the pan to the oven and bake for 15-20 minutes, or until the meringue is golden brown and firm. Remove from the oven and allow the bars to cool completely in the pan. Once cooled, refrigerate for at least 2 hours before slicing into bars.
Tips for Serving and Storing:
Serving:
Serve these Lemon Meringue Pie Bars chilled, as the lemon filling firms up nicely after a few hours in the fridge. They make a refreshing dessert that pairs perfectly with a cup of tea or coffee. Garnish with extra lemon zest for an added burst of citrus fragrance.
Storing:
Store any leftover bars in an airtight container in the refrigerator for up to 3 days. These bars hold up well in the fridge and actually become even more flavorful after a day or two. Just be sure to let them come to room temperature before serving for the best texture.
Cutting:
To cut clean bars, use a sharp knife dipped in warm water. This will prevent the meringue from sticking to the knife and create a neat, clean cut.
Variants:
Blueberry Lemon Meringue Bars:
Add a handful of fresh or frozen blueberries to the lemon filling before baking for a fruity twist. The sweet and tart combination of lemon and blueberry will elevate the flavor of your bars.
Graham Cracker Crust:
For an added crunch, swap out the traditional crust for a graham cracker crust. Simply crush 1 ½ cups of graham crackers and mix them with ¼ cup of melted butter and ¼ cup of sugar before pressing into the baking pan. Bake for about 10 minutes before adding the lemon filling.
Key Lime Meringue Bars:
Swap the lemon juice for fresh lime juice and zest for a tropical twist. These Key Lime Meringue Bars are just as zesty and delicious but with a slightly different flavor profile.
FAQ:
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