Description
Delight in these Zesty Lemon Meringue Pie Bars that feature a buttery crust, tangy lemon filling, and a fluffy golden meringue topping. Perfectly balanced in flavor and texture, these bars are an irresistible treat for any lemon lover.
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, sugar, and melted butter until the mixture forms an even consistency. Press this mixture firmly into the prepared baking dish, then bake for 10 minutes or until the crust turns lightly golden.
- Prepare the Filling: In a saucepan, whisk together the sugar, cornstarch, and salt. Gradually stir in the fresh lemon juice and water. Cook over medium heat while whisking constantly until the mixture thickens to a custard-like consistency.
- Temper Egg Yolks: Slowly add a few spoonfuls of the hot lemon mixture into the egg yolks, whisking constantly to prevent curdling. Then, pour the tempered yolks back into the saucepan and cook for an additional minute. Pour the thickened lemon filling evenly over the baked crust.
- Make the Meringue: Using an electric mixer, beat the egg whites with the cream of tartar until soft peaks form. Gradually add the sugar, continuing to beat until stiff, glossy peaks are achieved.
- Top with Meringue: Spread the meringue carefully over the lemon filling, ensuring you seal the meringue to the edges of the crust to prevent shrinking during baking.
- Bake: Place the dish back in the oven and bake for 15 minutes, or until the meringue is beautifully golden brown on top.
- Cool & Chill: Allow the bars to cool to room temperature, then refrigerate for at least 1 hour to set before slicing and serving.
Notes
- Make sure to seal the meringue edges to prevent shrinking while baking.
- Use fresh lemon juice for the best tangy flavor.
- Chilling the bars before slicing helps them hold their shape well.
- Store leftovers covered in the refrigerator and consume within 3 days.
- You can use a 9×9 inch pan, but bars may be slightly thinner.
