Description
These Zesty Lemon Meringue Pie Bars combine a buttery, lightly golden crust with a tangy lemon filling and a fluffy, golden meringue topping. Perfectly balanced between tart and sweet, these bars are ideal for a refreshing dessert or a delightful snack.
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 bowl, combine the flour, granulated sugar, and melted butter. Press this mixture evenly into the greased baking dish. Bake for 10 minutes or until the crust is lightly golden.
- Prepare the Filling: In a saucepan, whisk together the sugar, cornstarch, and salt. Stir in the fresh lemon juice and water. Cook over medium heat, whisking constantly to prevent lumps, until the mixture thickens to a pudding-like consistency.
- Temper Egg Yolks: Slowly add a few spoonfuls of the hot lemon mixture to the egg yolks while whisking to temper them and prevent curdling. Then, pour the tempered yolks back into the saucepan with the lemon mixture. Cook for an additional minute, stirring continuously. Pour and spread this lemon filling evenly over the baked crust.
- Make the Meringue: Using a mixer, beat the egg whites with the cream of tartar until soft peaks form. Gradually add the sugar while continuing to beat until stiff, glossy peaks form, ensuring a stable meringue.
- Top with Meringue: Spread the meringue mixture over the lemon filling, carefully sealing it to the edges of the crust to prevent shrinking during baking.
- Bake: Place the baking dish back into the oven and bake for 15 minutes or until the meringue is beautifully golden brown on top.
- Cool & Chill: Remove from oven and let the bars cool to room temperature. Then refrigerate for at least 1 hour to set before slicing into 9 to 12 bars and serving.
Notes
- Ensure the egg yolks are tempered properly to avoid scrambling when added to the hot lemon mixture.
- Sealing the meringue to the edges of the crust helps prevent it from shrinking while baking.
- For best results, use fresh lemon juice for a bright, zesty flavor.
- Allow the bars to chill thoroughly to achieve clean slices and enhanced flavor.
