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Ultimate Lemon Meringue Pie Bars with Toasted Meringue Topping

A single serving of Lemon Meringue Pie Bars featuring a thick, bright yellow lemon layer topped with perfectly piped and toasted meringue peaks.
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Make portable lemon meringue pie bars featuring a buttery shortbread crust, a 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
  • 1/4 cup granulated sugar (for filling)
  • 1/4 cup all-purpose flour (for filling)
  • 1 1/2 cups granulated sugar (for filling)
  • 1/2 cup fresh lemon juice
  • 4 large egg yolks
  • 2 tablespoons unsalted butter (for filling)
  • 4 large egg whites
  • 1/2 teaspoon cream of tartar
  • 1/2 cup granulated sugar (for meringue)

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, 1/2 cup powdered sugar, and salt. Cut in the cold butter using a pastry blender or your fingers until the mixture resembles coarse crumbs.
  3. Press the crust mixture evenly into the bottom of the prepared pan. Bake for 15 to 18 minutes, or until the edges are lightly golden. Remove from the oven and set aside.
  4. Prepare the lemon filling: In a medium saucepan, whisk together 1/4 cup flour, 1 1/2 cups sugar, lemon juice, and egg yolks until smooth.
  5. Cook the filling over medium heat, stirring constantly, until the mixture thickens enough to coat the back of a spoon, about 8 to 10 minutes. Do not boil.
  6. Remove the filling from the heat and stir in 2 tablespoons of butter until melted and incorporated.
  7. Pour the hot lemon filling evenly over the warm baked crust. Return the pan to the oven and bake for 10 minutes. Remove and let cool slightly while you prepare the meringue.
  8. Prepare the meringue: In a clean, grease-free bowl, beat the 4 egg whites and cream of tartar with an electric mixer until soft peaks form. Gradually add 1/2 cup sugar, beating until stiff, glossy peaks form.
  9. Spread the meringue over the warm lemon layer, making sure to seal the meringue to the edges of the crust to prevent shrinking.
  10. Bake for an additional 10 to 12 minutes, or until the meringue is lightly golden brown. Alternatively, use a kitchen torch to brown the meringue to your liking.
  11. Let the bars cool completely in the pan on a wire rack for at least 3 hours before lifting them out using the parchment paper overhang and cutting into squares.

Notes

  • For a tangier filling, increase the lemon juice by one tablespoon.
  • Use fresh lemon juice for the best flavor in the filling.
  • Ensure your mixing bowl is completely clean and dry when making the meringue to achieve stiff peaks.

Nutrition

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