Lemon Meringue Pie Bars: The Ultimate Lemon Meringue Pie Bars Recipe
Introduction to Lemon Meringue Pie Bars
Lemon Meringue Pie Bars are a delightful twist on the classic lemon meringue pie. These bars combine a buttery crust with a zesty lemon filling, all topped with fluffy meringue for a treat that is both refreshing and indulgent. Perfect for any occasion, these bars will surely impress your family and friends with their bright flavor and beautiful presentation.
A Personal Story Behind My Lemon Meringue Pie Bars Journey
Growing up, my grandmother made the best lemon meringue pie. It was a staple at family gatherings, and the aroma of fresh lemons always brought a smile to my face. When I discovered how to turn that cherished recipe into bars, I knew I had to share it with everyone. These Lemon Meringue Pie Bars not only remind me of my grandmother’s kitchen but also allow me to create new memories with my loved ones.
What Makes This Lemon Meringue Pie Bars Recipe Special?
This recipe stands out because it captures the essence of the traditional pie while being easier to serve and share. The buttery crust provides the perfect foundation for the tangy lemon filling, while the meringue topping adds a light, airy texture. Plus, it’s a fun dessert that can be made in a fraction of the time it takes to prepare a classic pie, making it perfect for both novice and experienced bakers.
The Full Lemon Meringue Pie Bars Recipe
Ingredients
- 3/4 cup unsalted butter, softened
- 1/2 cup granulated sugar
- 2 cups all-purpose flour
- 1 1/2 cups granulated sugar
- 2 tablespoons all-purpose flour
- 4 large eggs
- 3 lemons, juiced
- 1/2 cup granulated sugar
- 1/4 teaspoon cream of tartar
- 4 large egg whites
- A pinch of salt
Instructions
- Preheat your oven to 350°F (325°F for convection bake) and line a 9″x13″ baking pan with parchment paper.
- In a large bowl, mix the softened butter, 1/2 cup sugar, and 2 cups flour using your hands until it resembles wet sand. This step is crucial for achieving a crumbly crust.
- Press the mixture evenly into the bottom of the 9″x13″ pan. Make sure to pack it down firmly for a sturdy base.
- Bake the crust for about 22 minutes or until the edges turn golden brown. While the crust bakes, whisk together the eggs, 1 1/2 cups sugar, and 2 tablespoons flour until smooth.
- Once the crust is baked, whisk in the lemon juice from the 3 lemons into the egg mixture, and pour it evenly over the crust.
- Return the pan to the oven for another 15-20 minutes or until the filling is set with a slight wobble. This ensures a perfectly creamy filling.
- Let the bars cool completely. If you prefer lemon squares, dust them with icing sugar, cut, and serve. For the Lemon Meringue Bars, leave the lemon squares plain and follow the instructions below.
Meringue Topping:
- In a double boiler (a bowl over simmering water), combine the egg whites, 1/2 cup sugar, and cream of tartar. Ensure that the bowl doesn’t touch the water, only gets heated by the steam.
- Whisk the mixture until it is hot to the touch and no longer feels gritty (around 135°F on a candy thermometer). This step is vital for achieving the right texture.
- Remove from heat and whisk on high until stiff peaks form. This is where the magic happens, creating that fluffy meringue!
- Spread the meringue over the lemon bars, ensuring it covers the filling completely.
- Use a hand torch or the broiler setting of your oven (heating for 30 seconds at a time) until the meringue is nicely toasted. Keep a close eye on it to prevent burning!
- Cut the bars using a hot knife and refrigerate until ready to serve. Enjoy!
Serving Suggestions and Variations for Lemon Meringue Pie Bars
These Lemon Meringue Pie Bars are perfect on their own, but you can elevate their presentation by adding a sprinkle of lemon zest on top of the meringue before toasting. Serve them with a dollop of whipped cream or a scoop of vanilla ice cream for an extra special treat. You can also experiment by adding different citrus flavors, such as lime or orange, to the filling for a fun twist on the classic recipe.
Frequently Asked Questions About Lemon Meringue Pie Bars
Can I make these bars ahead of time?
Absolutely! These bars can be made a day in advance. Just make sure to refrigerate them until you’re ready to serve.
How do I store leftovers?
Store any leftover bars in an airtight container in the refrigerator for up to three days.
Can I freeze Lemon Meringue Pie Bars?
Yes, you can freeze the bars without the meringue topping. Wrap them tightly and store them in the freezer for up to three months. When you’re ready to enjoy, simply thaw them in the refrigerator and add the meringue.
Why did my meringue weep?
Weeping can occur if the meringue is not cooked properly or if it is exposed to humidity. Make sure to whisk the meringue until it forms stiff peaks and bake it until it’s lightly toasted.
Can I use bottled lemon juice?
While fresh lemon juice is recommended for the best flavor, bottled lemon juice can be used in a pinch.
Recipe Stats
- Prep Time: 20 minutes
- Cooking Time: 40 minutes
- Total Time: 1 hour
- Calories per Serving: 280
- Servings: 12
Lemon Meringue Pie Bars
Equipment
- 9"x13" baking pan
- Double boiler For meringue preparation
Ingredients
Main Ingredients
- 0.75 cup unsalted butter, softened
- 0.5 cup granulated sugar
- 2 cup all-purpose flour
- 1.5 cup granulated sugar
- 2 tablespoons all-purpose flour
- 4 large eggs
- 3 lemons juiced
- 0.5 cup granulated sugar
- 0.25 teaspoon cream of tartar
- 4 large egg whites
- 1 pinch salt
Instructions
- Preheat your oven to 350°F (325°F for convection bake) and line a 9"x13" baking pan with parchment paper.
- In a large bowl, mix the softened butter, 1/2 cup sugar, and 2 cups flour using your hands until it resembles wet sand.
- Press the mixture evenly into the bottom of the 9"x13" pan.
- Bake the crust for about 22 minutes or until the edges turn golden brown.
- While the crust bakes, whisk together the eggs, 1 1/2 cups sugar, and 2 tablespoons flour until smooth.
- Once the crust is baked, whisk in the lemon juice from the 3 lemons into the egg mixture, and pour it evenly over the crust.
- Return the pan to the oven for another 15-20 minutes or until the filling is set with a slight wobble.
- Let the bars cool completely.
- For meringue, in a double boiler, combine egg whites, 1/2 cup sugar, and cream of tartar.
- Whisk until the mixture is hot to the touch and no longer feels gritty.
- Remove from heat and whisk on high until stiff peaks form.
- Spread the meringue over the lemon bars.
- Use a hand torch or the broiler setting of your oven until the meringue is nicely toasted.
- Cut the bars using a hot knife and refrigerate until ready to serve.