Description
These Zesty Lemon Meringue Pie Bars combine a buttery, tender crust with a tangy lemon filling and a fluffy, golden meringue topping. Perfect for a refreshing dessert, they are baked to perfection and chilled to set, making for a delightful treat that balances sweet and tart flavors beautifully.
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 flour, sugar, and melted butter. Press this mixture evenly into the bottom of the prepared baking dish. Bake for 10 minutes or until the crust turns lightly golden.
- Prepare the Filling: In a medium saucepan, whisk together the sugar, cornstarch, and salt. Stir in the fresh lemon juice and water. Cook the mixture over medium heat, whisking constantly until it thickens and becomes smooth.
- Temper Egg Yolks: To prevent the egg yolks from scrambling, slowly whisk a few spoonfuls of the hot lemon mixture into the yolks. Then, return the tempered yolks to the saucepan. Continue cooking for another minute while stirring. Pour and spread this lemon filling evenly over the pre-baked crust.
- Make the Meringue: In a clean bowl, beat the egg whites with the cream of tartar until soft peaks form. Gradually add sugar while continuing to beat until you achieve stiff, glossy peaks.
- Top with Meringue: Spread the meringue carefully over the lemon filling layer. Ensure to seal the meringue to the edges of the crust to prevent it from shrinking during baking.
- Bake: Return the dish to the oven and bake for 15 minutes or until the meringue is beautifully golden brown on top.
- Cool & Chill: Remove from the oven and allow the bars to cool to room temperature. Then, refrigerate for at least one hour before slicing into bars and serving.
Notes
- Make sure to seal the meringue edges to the crust to avoid shrinking during baking.
- Use fresh lemon juice for the best flavor.
- Allow the bars to chill well before slicing to get clean cuts.
- Store leftovers in the refrigerator and consume within 3 days for optimal freshness.
- For a decorative touch, you can sprinkle some lemon zest over the meringue before baking.
