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Zesty Lemon Meringue Pie Bars Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 3.9 from 59 reviews
  • Author: Kimberly
  • Prep Time: 15 minutes
  • Cook Time: 25 minutes
  • Total Time: 1 hour 40 minutes
  • Yield: 9 servings
  • Category: Dessert
  • Method: Baking
  • Cuisine: American

Description

These Zesty Lemon Meringue Pie Bars feature a buttery crust with a tangy lemon filling topped with fluffy, golden meringue. Perfectly balanced between tart and sweet, they make a refreshing dessert that’s easy to slice and serve for any occasion.

Ingredients

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

  1. 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.
  2. Make the Crust: Combine the all-purpose flour, sugar, and melted butter in a bowl. Press the mixture firmly and evenly into the greased baking dish. Bake for 10 minutes, or until the crust is lightly golden. Remove from oven and set aside.
  3. Prepare the Filling: In a medium saucepan, whisk together the granulated sugar, cornstarch, and salt. Add fresh lemon juice and water, stir well to combine. Place the pan over medium heat and cook, whisking constantly, until the mixture thickens and becomes glossy.
  4. Temper Egg Yolks: Slowly add a few spoonfuls of the hot lemon mixture into the egg yolks, whisking continuously to prevent curdling. Then return this tempered yolk mixture to the saucepan. Cook for another minute while stirring. Pour the hot lemon filling evenly over the baked crust.
  5. Make the Meringue: In a clean bowl, beat the egg whites with cream of tartar until soft peaks form. Gradually add the granulated sugar while continuing to beat the mixture until stiff, glossy peaks are achieved.
  6. Top with Meringue: Spread the meringue evenly over the lemon filling, making sure to seal it to the edges of the crust to avoid shrinking during baking.
  7. Bake: Return the baking dish to the oven and bake for 15 minutes or until the meringue turns a beautiful golden brown color.
  8. Cool & Chill: Allow the pie bars to cool to room temperature, then refrigerate for at least 1 hour to set before slicing into bars and serving.

Notes

  • Ensure to seal the meringue edges well to prevent shrinking while baking.
  • Use fresh lemon juice for the best flavor and bright zestiness.
  • Let the bars chill thoroughly for clean slicing and to allow filling to set properly.
  • Store any leftovers covered in the refrigerator for up to 3 days.

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