Lemon Meringue Pie Bars
These aren't your average lemon bars! With a silky filling that is thickened before baking and a towering cloud of sweet billowy marshmallow meringue on top, these Lemon Meringue Pie Bars are a lemon lover's dream come true!
Servings: 16 servings
Ingredients
Crust
- 3/4 cup salted butter softened
- 1/3 cup granulated sugar
- 1 1/2 cups (212g) all-purpose flour
- Pinch of salt
Lemon Filling
- 1 1/2 cups (300g) granulated sugar
- 4 large eggs
- 2 egg yolks
- Pinch of salt
- 1 cup fresh lemon juice
- 1 Tablespoon lemon zest
- 8 Tablespoons salted butter melted
Meringue
- 4 egg whites
- 1/2 cup (100g) granulated sugar
- 1/4 teaspoon cream of tartar
- Pinch of salt
Instructions
- Preheat the oven to 350°F. Line an 8 x 8-inch pan with a parchment paper sling.
- Cream butter and sugar. Add flour and salt. Press into the pan. Bake for 15-20 minutes until barely starting to brown around the edges. Remove from oven and decrease the oven temperature to 325°F.3/4 cup salted butter, 1/3 cup granulated sugar, 1 1/2 cups (212g) all-purpose flour, Pinch of salt
- Meanwhile, whisk sugar, eggs, egg yolks, and salt in a medium saucepan. Whisk in lemon juice.1 1/2 cups (300g) granulated sugar, 4 large eggs, 2 egg yolks, Pinch of salt, 1 cup fresh lemon juice
- Heat, stirring constantly, over medium-low heat until thickened and mixture reaches 160°F on a candy thermometer. Remove from heat and strain through a fine mesh sieve.
- Add lemon zest and butter, stirring until butter is melted and combined.1 Tablespoon lemon zest, 8 Tablespoons salted butter
- Pour filling into the crust. Bake for 18-20 minutes until just set with a slight jiggle in the center. Cool completely and chill in the fridge for 2 hours or overnight.
- Whisk egg whites, sugar, cream of tartar, and salt in a double boiler or large bowl that can sit over a small pan. Bring a few inches of water to a boil, then place a double boiler over water without letting it touch water. Reduce heat to a simmer.4 egg whites, 1/2 cup (100g) granulated sugar, 1/4 teaspoon cream of tartar, Pinch of salt
- Continue to whisk until sugar dissolves and mixture reaches 135-140°F on a candy thermometer.
- Remove from heat and beat with a hand mixer until a billowy meringue with stiff peaks forms.
- Spread meringue over chilled lemon bars. Use a kitchen torch to toast meringue swirls or broil for 30 seconds to 1 minute, watching carefully so the meringue does not burn. Slice into squares and serve chilled or at room temperature.
Nutrition
Calories: 312kcal | Carbohydrates: 39g | Protein: 4g | Fat: 16g | Saturated Fat: 10g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Trans Fat: 1g | Cholesterol: 103mg | Sodium: 143mg | Potassium: 71mg | Fiber: 0.4g | Sugar: 30g | Vitamin A: 534IU | Vitamin C: 6mg | Calcium: 17mg | Iron: 1mg
QR code
Scan this QR code with your phone's camera to view this recipe on your mobile device.
