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Lemon Meringue Pie Bars

Close-up of a thick slice of Lemon Meringue Pie Bars showing crust, bright yellow lemon filling, and fluffy, toasted meringue.
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Make bright, tangy lemon meringue pie in easy-to-serve bar form with a buttery shortbread crust and a fluffy, stable meringue topping.

Ingredients

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  • 1 1/2 cups all-purpose flour
  • 1/2 cup powdered sugar
  • 1/4 teaspoon salt
  • 1/2 cup (1 stick) cold unsalted butter, cut into pieces
  • 1 1/2 cups granulated sugar
  • 1/4 cup all-purpose flour
  • 1/4 cup cornstarch
  • 1/2 teaspoon salt
  • 3 large egg yolks, lightly beaten
  • 1 1/2 cups cold water
  • 1/2 cup fresh lemon juice
  • 2 tablespoons lemon zest
  • 4 large egg whites, at room temperature
  • 1/4 teaspoon cream of tartar
  • 1/2 cup granulated sugar

Instructions

  1. Preheat your oven to 350°F (175°C). Line an 8×8 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 powdered 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. Press the crumb mixture evenly into the bottom of the prepared pan. Bake for 15 to 18 minutes, or until the edges are lightly golden. Set aside while you prepare the filling.
  4. Prepare the lemon filling: In a medium saucepan, whisk together 1 1/2 cups sugar, 1/4 cup flour, 1/4 cup cornstarch, and 1/2 teaspoon salt. Whisk in the egg yolks, water, lemon juice, and lemon zest until smooth.
  5. Cook the filling over medium heat, stirring constantly, until the mixture thickens significantly and comes to a boil. Boil for 1 minute while stirring. Remove from heat.
  6. Pour the hot lemon filling evenly over the warm baked crust. Return the pan to the oven and bake for 10 minutes. Remove from the oven and let cool slightly while preparing the meringue.
  7. Prepare the meringue: In a clean, grease-free bowl, beat the egg whites and cream of tartar with an electric mixer on medium speed until soft peaks form. Gradually add 1/2 cup granulated sugar, beating until stiff, glossy peaks form.
  8. Spread the meringue evenly over the warm lemon filling, making sure to seal the meringue to the edges of the crust to prevent shrinking.
  9. Bake the meringue for 10 to 12 minutes, or until the tips are lightly golden brown.
  10. Cool the bars completely on a wire rack at room temperature for at least 2 hours. Once cool, use the parchment overhang to lift the bars from the pan. Cut into 16 squares.

Notes

  • To prevent a soggy crust, ensure the butter for the crust is very cold.
  • To help stabilize the meringue and prevent weeping, make sure your mixing bowl and beaters are completely free of grease or water.
  • Bake the meringue topping immediately after spreading it onto the warm filling.

Nutrition

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