Lemon Meringue Pie Bars
Delicious and easy-to-make lemon meringue pie bars with a buttery crust and fluffy meringue topping.
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.
Notes
For a decorative touch, sprinkle some lemon zest on top of the meringue before toasting.