Why You’ll Love This Recipe
Lemon Meringue Pie Bars capture all the deliciousness of the classic lemon meringue pie but in a more portable form. The buttery, melt-in-your-mouth crust provides a perfect base for the creamy lemon filling, which is balanced by the sweet, fluffy meringue on top. These bars are not only refreshing and zesty but also visually impressive with their golden-brown meringue topping. They’re a great dessert to serve at gatherings, and with their bright, sunny flavor, they’re perfect for springtime occasions.
Ingredients
- 1 cup all-purpose flour
- 1/4 cup powdered sugar
- 1/2 cup unsalted butter, softened
- 3/4 cup granulated sugar
- 1/4 cup cornstarch
- 1 cup water
- 3 large egg yolks, beaten
- 1/2 cup fresh lemon juice
- 1 tablespoon lemon zest
- 3 large egg whites
- 1/4 teaspoon cream of tartar
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
Directions
- Preheat your oven to 350°F (175°C). Grease an 8×8-inch baking dish.
- In a mixing bowl, combine the flour, powdered sugar, and softened butter. Mix until the mixture is crumbly. Press it evenly into the bottom of the prepared baking dish.
- Bake the crust for 15 minutes, or until it is golden brown.
- In a saucepan, combine the granulated sugar, cornstarch, and water. Cook over medium heat while stirring until the mixture thickens. Gradually stir in the beaten egg yolks, fresh lemon juice, and lemon zest. Continue cooking for an additional 2 minutes, stirring constantly.
- Pour the lemon filling over the baked crust and return the dish to the oven. Bake for an additional 10 minutes.
- While the lemon filling bakes, beat the egg whites and cream of tartar in a separate bowl until soft peaks form. Gradually add the remaining sugar and continue beating until stiff peaks form.
- Spread the meringue over the lemon filling and bake for another 10-15 minutes until the meringue is golden brown.
- Remove from the oven and let the bars cool completely before cutting into squares.
Servings and Timing
This recipe yields 16 bars. The total preparation time is approximately 30 minutes, with an additional 35-40 minutes of baking time. Allow the bars to cool before serving.
Variations
- For a touch of color, add a few drops of yellow food coloring to the lemon filling.
- You can swap out the lemon zest and juice for lime to make lime meringue bars.
- For a gluten-free version, try using a gluten-free all-purpose flour blend in place of regular flour for the crust.
Storage/Reheating
Store leftover bars in an airtight container in the refrigerator for up to 3 days. If you want to freeze them, place them in a freezer-safe container, and they’ll keep for up to 2 months. Let them thaw in the fridge overnight before serving.
FAQs
Can I use bottled lemon juice for the filling?
Fresh lemon juice provides the best flavor, but bottled lemon juice can be used in a pinch.
Can I make this ahead of time?
Yes, you can make these bars a day or two ahead. Store them in the refrigerator and allow them to cool completely before cutting.
Can I use a different crust?
You can swap the buttery crust for a graham cracker crust or even a shortbread crust for a different flavor.
How do I know when the meringue is done?
The meringue is ready when it is golden brown and firm to the touch. It should have stiff peaks.
Can I make these bars without meringue?
If you prefer, you can skip the meringue and top the lemon filling with whipped cream instead.
Can I double this recipe?
Yes, you can double the recipe to make a larger batch. Just use a larger baking dish, and adjust the baking times accordingly.
What’s the best way to cut these bars?
To get clean slices, let the bars cool completely. Use a sharp knife and wipe it clean between each cut.
How do I prevent the meringue from weeping?
Be sure to bake the meringue until it’s golden and firm, and don’t overbeat the egg whites. This will help prevent weeping.
Can I freeze Lemon Meringue Pie Bars?
Yes, these bars can be frozen. Just wrap them tightly in plastic wrap and store them in an airtight container. Let them thaw in the refrigerator before serving.
How can I make the crust crispier?
You can prebake the crust a little longer to ensure it’s extra crispy. Just keep an eye on it so it doesn’t burn.
Conclusion
Lemon Meringue Pie Bars are a delightful, citrusy treat that brings together the best elements of lemon meringue pie in a convenient bar form. With their buttery crust, creamy lemon filling, and golden meringue topping, these bars are sure to impress at any gathering. They’re easy to make and offer the perfect balance of tart and sweet flavors. Whether you’re serving them for a special occasion or just because, these Lemon Meringue Pie Bars are sure to be a hit!
Lemon Meringue Pie Bars
Lemon Meringue Pie Bars are a delightful twist on the classic lemon meringue pie, offering a tangy lemon filling, buttery crust, and fluffy meringue topping in a convenient bar form. These bars are perfect for any occasion, especially springtime celebrations like Easter. With their sweet and tangy flavor, they are visually stunning and sure to be a crowd-pleaser. Easy to make and irresistibly delicious, these bars bring the taste of lemon meringue pie in every bite!
- Prep Time: 30 minutes
- Cook Time: 35-40 minutes
- Total Time: 1 hour 10 minutes
- Yield: 16 bars
- Category: Dessert, Spring Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Ingredients
- 1 cup all-purpose flour
- 1/4 cup powdered sugar
- 1/2 cup unsalted butter, softened
- 3/4 cup granulated sugar
- 1/4 cup cornstarch
- 1 cup water
- 3 large egg yolks, beaten
- 1/2 cup fresh lemon juice
- 1 tablespoon lemon zest
- 3 large egg whites
- 1/4 teaspoon cream of tartar
Instructions
- Preheat your oven to 350°F (175°C). Grease an 8×8-inch baking dish.
- In a mixing bowl, combine the flour, powdered sugar, and softened butter. Mix until the mixture is crumbly. Press it evenly into the bottom of the prepared baking dish.
- Bake the crust for 15 minutes, or until it is golden brown.
- In a saucepan, combine the granulated sugar, cornstarch, and water. Cook over medium heat while stirring until the mixture thickens. Gradually stir in the beaten egg yolks, fresh lemon juice, and lemon zest. Continue cooking for an additional 2 minutes, stirring constantly.
- Pour the lemon filling over the baked crust and return the dish to the oven. Bake for an additional 10 minutes.
- While the lemon filling bakes, beat the egg whites and cream of tartar in a separate bowl until soft peaks form. Gradually add the remaining sugar and continue beating until stiff peaks form.
- Spread the meringue over the lemon filling and bake for another 10-15 minutes until the meringue is golden brown.
- Remove from the oven and let the bars cool completely before cutting into squares.
Notes
- Add a few drops of yellow food coloring to the lemon filling for a touch of color.
- For a gluten-free version, use a gluten-free all-purpose flour blend for the crust.
- You can skip the meringue and top the bars with whipped cream if you prefer.
