Description
Zesty Lemon Meringue Pie Bars combine a buttery crust, tangy lemon filling, and a fluffy, golden meringue topping. This delightful dessert offers a refreshing citrus flavor balanced by a sweet and airy meringue, perfect for parties or a sweet treat anytime.
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 the crust.
- Make the Crust: In a mixing bowl, combine the all-purpose flour, granulated sugar, and melted butter. Mix well until the ingredients form a uniform dough. Press this mixture evenly into the bottom of the greased baking dish. Bake for about 10 minutes or until the crust is lightly golden brown.
- Prepare the Filling: In a saucepan, whisk together granulated sugar, cornstarch, and salt. Stir in fresh lemon juice and water. Place the saucepan over medium heat and cook the mixture, whisking constantly, until it thickens and becomes smooth.
- Temper Egg Yolks: To prevent curdling, slowly whisk a few spoonfuls of the hot lemon mixture into the egg yolks to raise their temperature. Then, pour the tempered yolks back into the saucepan with the rest of the mixture and cook for another minute, stirring continuously. Once thickened, pour and spread the lemon filling evenly over the pre-baked crust.
- Make the Meringue: Using a mixer, beat the egg whites with cream of tartar until soft peaks form. Gradually add the granulated sugar while continuing to beat, until the meringue is stiff and glossy with firm peaks.
- Top with Meringue: Spread the meringue carefully over the lemon filling layer, making sure to seal the edges to the crust completely. This step helps prevent the meringue from shrinking during baking.
- Bake: Return the baking dish to the oven and bake for 15 minutes or until the meringue turns a light golden brown color.
- Cool & Chill: Remove the pie bars from the oven and allow them to cool to room temperature. Then refrigerate for at least 1 hour before slicing and serving to let the filling set properly.
Notes
- Make sure to seal the meringue edges to avoid shrinking during baking.
- Use fresh lemon juice for the best citrus flavor.
- Allow bars to chill completely to ensure clean slicing.
- You can substitute granulated sugar with a finer caster sugar for a smoother meringue if desired.
