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The Ultimate Lemon Meringue Pie Bars

Close-up of a thick slice of Lemon Meringue Pie Bars showing crust, bright yellow filling, and peaks of toasted meringue.
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A recipe for convenient, shareable lemon meringue pie bars featuring a buttery shortbread crust, a bright, tart lemon filling, and a fluffy, toasted meringue topping.

Ingredients

Scale
  • For the Shortbread Crust: 1 1/2 cups all-purpose flour
  • 1/2 cup granulated sugar
  • 1/4 teaspoon salt
  • 1 cup (2 sticks) cold unsalted butter, cut into cubes
  • For the Lemon Filling: 1 1/2 cups granulated sugar
  • 1/4 cup cornstarch
  • 1/4 teaspoon salt
  • 4 large egg yolks, lightly beaten
  • 1 1/2 cups cold water
  • 2/3 cup fresh lemon juice
  • 1 tablespoon lemon zest
  • 2 tablespoons unsalted butter
  • For the Meringue Topping: 4 large egg whites, room temperature
  • 1/4 teaspoon cream of tartar
  • 1/2 cup granulated sugar
  • 1/4 teaspoon vanilla extract

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 long sides for easy removal.
  2. Make the crust: In a medium bowl, whisk together the flour, 1/2 cup sugar, and salt. Cut in the cold butter using a pastry blender or your fingers until the mixture resembles coarse crumbs.
  3. Press the crumb mixture evenly into the bottom of the prepared pan. Bake for 18 to 20 minutes, or until the edges are lightly golden. Set aside to cool slightly while you prepare the filling.
  4. Make the lemon filling: In a medium saucepan, whisk together the 1 1/2 cups sugar, cornstarch, and salt. Gradually whisk in the cold water until smooth.
  5. Cook the mixture over medium heat, stirring constantly, until it thickens significantly and begins to bubble. Cook for 1 minute more, still stirring. Remove from heat.
  6. In a separate small bowl, whisk the egg yolks lightly. Temper the yolks by slowly whisking about 1 cup of the hot sugar mixture into the yolks.
  7. Pour the tempered yolk mixture back into the saucepan with the remaining hot mixture. Return to medium-low heat and cook, stirring constantly, for 2 minutes until the filling is very thick. Do not boil.
  8. Remove from heat. Stir in the lemon juice, lemon zest, and 2 tablespoons of butter until the butter melts and is incorporated.
  9. Pour the hot lemon filling evenly over the warm baked crust. Let the bars cool at room temperature for 30 minutes.
  10. Make the meringue: In a clean, grease-free bowl of a stand mixer fitted with the whisk attachment, beat the egg whites and cream of tartar on medium speed until soft peaks form.
  11. Gradually add the 1/2 cup sugar, one tablespoon at a time, beating well after each addition. Increase the speed to high and beat until stiff, glossy peaks form. Beat in the vanilla extract.
  12. Spread the meringue evenly over the cooled lemon filling, making sure to seal the meringue to the edges of the crust to prevent shrinking.
  13. Bake for 10 to 12 minutes, or until the meringue is lightly golden brown. Alternatively, use a kitchen torch to brown the peaks.
  14. Let the bars cool completely on a wire rack before lifting them out of the pan using the parchment overhang. Cut into squares.

Notes

  • To prevent the meringue from weeping, ensure your egg whites are at room temperature and your mixing bowl is completely free of any grease or yolk residue.
  • For a stable meringue, use cream of tartar, which helps stabilize the egg white foam.
  • If you prefer a very tart bar, increase the fresh lemon juice by one tablespoon.

Nutrition

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