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Ultimate Lemon Meringue Pie Bars with Toasted Meringue Topping

Close-up of a thick square of Lemon Meringue Pie Bars showing crust, bright yellow filling, and toasted meringue.
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Make portable, tangy lemon meringue pie bars featuring a buttery shortbread crust, bright lemon filling, and a stable, toasted 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, cubed
  • 2 large egg yolks
  • 1 teaspoon vanilla extract
  • 1 1/2 cups granulated sugar
  • 1/4 cup all-purpose flour
  • 1/4 cup cornstarch
  • 1/2 teaspoon salt
  • 3 large egg yolks
  • 1 cup cold water
  • 1/2 cup fresh lemon juice
  • 2 tablespoons lemon zest
  • 2 tablespoons unsalted butter
  • 4 large egg whites, room temperature
  • 1/4 teaspoon cream of tartar
  • 1/2 cup granulated sugar

Instructions

  1. Preheat your oven to 350°F (175°C). Line a 9×13 inch baking pan with parchment paper, leaving an overhang on the sides for easy removal.
  2. Prepare the crust: In a medium bowl, whisk together 1 1/2 cups flour, 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. Mix in the 2 egg yolks and vanilla extract 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. Keep the oven on.
  5. Prepare the lemon filling: In a medium saucepan, whisk together 1 1/2 cups sugar, 1/4 cup flour, cornstarch, and 1/2 teaspoon salt.
  6. Whisk in the 3 egg yolks, cold water, lemon juice, and lemon zest until smooth.
  7. Cook the mixture over medium heat, stirring constantly, until it thickens significantly and comes to a boil. Boil for 1 minute, stirring constantly. Remove from heat and stir in the 2 tablespoons of butter until melted.
  8. Pour the hot lemon filling evenly over the warm baked crust. Return the pan to the oven and bake for 10 to 12 minutes, until the filling is set. Remove from the oven and let cool slightly while you make the meringue.
  9. Prepare the meringue: In a clean, dry bowl of a stand mixer fitted with the whisk attachment, beat the egg whites and cream of tartar on medium speed until soft peaks form.
  10. Gradually add the 1/2 cup granulated sugar, one tablespoon at a time, beating until stiff, glossy peaks form.
  11. Spread the meringue evenly over the warm lemon filling, making sure to seal the meringue to the edges of the crust to prevent shrinking.
  12. Bake the bars for 10 to 15 minutes, or until the meringue is lightly golden brown. Alternatively, use a kitchen torch to toast the meringue to your liking.
  13. Cool the bars completely on a wire rack before lifting them out of the pan using the parchment overhang. Cut into squares.

Notes

  • For the best results, use fresh lemon juice, not bottled.
  • Make sure your bowl and whisk attachment are completely free of grease when making the meringue; any fat will prevent the egg whites from whipping properly.
  • You can make the crust and filling a day ahead. Store them covered in the refrigerator before topping with meringue and baking.

Nutrition

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