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Lemon Meringue Pie Bars

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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!

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.

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