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Lemon Meringue Pie Bars

Close-up of a layered Lemon Meringue Pie Bars slice showing crust, bright yellow curd, and toasted meringue peaks.
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A recipe for lemon meringue pie presented in a stable, easy-to-serve bar format with a shortbread crust, tart lemon filling, and fluffy meringue topping.

Ingredients

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  • For the Crust: 1 1/2 cups all-purpose flour
  • 1/2 cup granulated sugar
  • 1/4 teaspoon salt
  • 1/2 cup (1 stick) cold unsalted butter, cut into cubes
  • 1 large egg yolk
  • For the Lemon Filling: 1 1/2 cups granulated sugar
  • 1/4 cup cornstarch
  • 1/4 teaspoon salt
  • 1 1/2 cups cold water
  • 4 large egg yolks, lightly beaten
  • 1/2 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 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 sides for easy removal.
  2. Prepare 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. Mix in the egg yolk until the dough just comes together. Press the dough evenly into the bottom of the prepared pan.
  4. Bake the crust for 15 to 18 minutes, or until lightly golden brown. Remove from the oven and set aside while you prepare the filling. Keep the oven on.
  5. Prepare 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.
  6. Cook over medium heat, stirring constantly, until the mixture thickens significantly and begins to bubble. Cook for 1 minute more, stirring.
  7. Remove the saucepan from the heat. In a separate small bowl, whisk the 4 egg yolks. Slowly temper the yolks by whisking about 1/2 cup of the hot sugar mixture into the yolks.
  8. Pour the tempered yolk mixture back into the saucepan with the remaining hot mixture. Return to medium-low heat and cook, stirring constantly, for 1 minute. Do not boil.
  9. Remove from heat. Stir in the lemon juice, lemon zest, and 2 tablespoons of butter until smooth.
  10. Pour the hot lemon filling evenly over the warm baked crust.
  11. Prepare the meringue: In a clean, grease-free bowl, beat the egg whites and cream of tartar with an electric mixer on medium speed until soft peaks form.
  12. Gradually add the 1/2 cup sugar, one tablespoon at a time, beating until stiff, glossy peaks form. Beat in the vanilla extract.
  13. Spread the meringue evenly over the hot lemon filling, making sure to seal the meringue to the edges of the crust to prevent shrinking.
  14. Bake for 10 to 12 minutes, or until the meringue tips are lightly golden brown.
  15. Cool the bars completely on a wire rack at room temperature for at least 2 hours.
  16. Use the parchment overhang to lift the cooled bars from the pan. Cut into squares. Chill before serving for cleaner cuts.

Notes

  • For the cleanest cuts, chill the finished bars in the refrigerator for at least 4 hours before slicing.
  • Use fresh lemon juice for the best tart flavor.
  • Store leftovers in an airtight container in the refrigerator for up to 3 days.

Nutrition

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