Description
These Zesty Lemon Meringue Pie Bars feature a buttery crust topped with a tangy lemon filling and a light, fluffy meringue layer. Perfectly balanced with sweet and tart flavors, they are a delightful dessert 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 for baking the crust.
- Make the Crust: In a mixing bowl, combine the flour, granulated sugar, and melted butter until well blended. Press this mixture evenly into the bottom of the prepared baking dish. Bake for about 10 minutes or until the crust is lightly golden. Remove from oven and set aside.
- Prepare the Filling: In a medium saucepan, whisk together sugar, cornstarch, and salt. Gradually stir in fresh lemon juice and water. Place over medium heat and cook, whisking constantly, until the mixture thickens and becomes translucent.
- Temper Egg Yolks: To avoid scrambling the yolks, slowly whisk a few spoonfuls of the hot lemon mixture into the egg yolks to warm them up. Then return this tempered yolk mixture to the saucepan. Continue cooking for an additional minute while stirring continuously. Once thickened, spread the lemon filling evenly over the baked crust.
- Make the Meringue: Using a mixer, beat the egg whites with cream of tartar until soft peaks form. Gradually add the sugar while continuing to beat until stiff, glossy peaks develop.
- Top with Meringue: Carefully spread the meringue over the lemon filling, making sure to seal it to the edges of the crust to prevent shrinking during baking.
- Bake: Return the pan to the oven and bake for 15 minutes or until the meringue is golden brown and firm to the touch.
- Cool & Chill: Allow the bars to cool to room temperature, then refrigerate for at least 1 hour to set before slicing and serving.
Notes
- Ensure you use fresh lemon juice for the best flavor impact.
- Be careful when tempering the egg yolks to avoid curdling.
- Seal meringue edges well to stop shrinking or pulling away from the crust.
- Chilling the bars properly helps the layers to set and makes slicing cleaner.
- Store leftovers covered in the refrigerator for up to 3 days.
