Lemon Meringue Pie Bars
Delightful twist on a classic dessert, featuring a tangy lemon filling topped with fluffy meringue.
Ingredients
Crust
- 1.5 cups all-purpose flour Provides a sturdy base for your crust.
- 0.5 cups powdered sugar Adds sweetness and a subtle touch of softness to the crust.
- 0.5 cups unsalted butter, softened Ensures a rich, melt-in-your-mouth texture.
Lemon Filling
- 0.67 cups granulated sugar Balances the tartness of the lemon.
- 3 large eggs Essential for structure and richness.
- 0.5 cups fresh lemon juice The star ingredient infusing the bars with zest.
- 1 tablespoon lemon zest Enhances the lemony flavor with aromatic oils.
- 0.25 teaspoon salt Brightens the overall flavor profile.
Meringue Topping
- 0.5 teaspoon cream of tartar Helps stabilize the egg whites for fluffy meringue.
- 3 large egg whites Creates the airy topping that completes the bars.
Instructions
Preparation
- Preheat the oven to 350°F (175°C). Grease and line an 8×8 inch baking dish with parchment paper.
- In a bowl, mix together the flour and powdered sugar. Cut in the softened butter until crumbly. Press into the bottom of the dish to form a crust.
Baking
- Bake the crust for about 15 minutes until lightly golden.
- In another bowl, whisk together the granulated sugar, eggs, lemon juice, lemon zest, and salt. Pour over the baked crust.
- Return the dish to the oven and bake for an additional 20 minutes until the lemon layer is set.
- Let it cool slightly.
Meringue Preparation
- In a clean bowl, beat the egg whites with cream of tartar until soft peaks form. Gradually add granulated sugar, beating until stiff peaks form.
- Spread the meringue over the warm lemon layer.
- Bake for about 10 minutes until the meringue is golden-brown.
Serving
- Let the bars cool completely before slicing into squares. Serve and enjoy!
Notes
For the best flavor, use fresh lemon juice. Ensure egg whites are at room temperature for better meringue. Add a pinch of graham cracker crumbs to crust for texture.