Dessertsbellyfull
Lemon Meringue Pie Bars
These Lemon Meringue Pie Bars feature the best elements of the classic pie in easy-to-share portable bars.
👥 20 Servings⏱️ Prep & Cook: 1h 40m⏳ Prep: 25 min🔥 Cook: 45 min👤 Amy Flanigan📖 bellyfull
🥘 Ingredients
Check off ingredients as you prepare them:
🍳 Cookware
- baking dish
- pan
- bowl
- food processor
- oven
- whisk
- cutting board
- knife
- mixing bowl
📝 Preparation Steps
1
MAKE THE CRUST
2
Spray a 9x13 baking dish with nonstick spray, then line with parchment paper, making sure there's an overhang on both of the longer sides (this really helps for easy removal.)
3
Place the flour, corn starch, salt, and powdered sugar in the bowl of a food processor; pulse a few times to incorporate. Add the butter and blend until the mixture resembles crumbs, 10 to ⏱️ 15 seconds. Sprinkle the mixture into the prepared pan and press firmly with your fingers into an even layer and a little up the sides (this keeps the filling from spilling beneath the crust).
powdered sugar (plus more for finishing)1 cuppowdered sugar1 teaspoon
4
Refrigerate for ⏱️ 30 minutes (or freeze for ⏱️ 15 minutes.)
5
Preheat oven to 350 degrees F with rack in the center position.
6
Bake the crust until just beginning to brown slightly at the top edges, 15 to ⏱️ 20 minutes.
7
MAKE THE LEMON FILLING:
8
Make the filling while the crust bakes (it needs to sit for ⏱️ 10 minutes before being poured on top of the crust.)In a large bowl, whisk together the eggs, sugar, flour, lemon juice, and lemon zest. Be sure the sugar is dissolved and flour is completely incorporated with no lumps remaining.
large eggs6fresh lemon juice1 cuplemon zest2 tablespoons
9
ASSEMBLE THE BARS AND CHILL
10
When the crust is ready, give the lemon mixture a quick stir and then pour over top.
11
Return pan to the oven and bake another ⏱️ 20-25 minutes, or until the top is slightly browned and the custard looks set and firm. Let the bars cool completely to room temperature; it will take several hours.
12
Once room temp, pop them in the fridge until cold and firm.
13
To cut, use the parchment overhang to lift the rectangle out of pan and onto a cutting board. Carefully loosen the parchment from the edges of the crust.
14
Using a sharp knife, cut into even squares. (For really clean cuts, slightly dampen the blade before cutting and clean it off in between each slice, using one downward motion to cut through.)
15
Dust the squares with powdered sugar, using a fine sieve.
powdered sugar (plus more for finishing)1 cuppowdered sugar1 teaspoon
16
MAKE THE MERINGUE
17
In a medium mixing bowl, beat egg whites with an electric mixer until frothy. Gradually add in the sugar until the mixture is glossy and stiff peaks are reached. Spoon into a pastry bag (or plastic bag with the corner cut off) and pipe onto the lemon bars. Brown the meringue very lightly with a kitchen torch (or place bars under the broiler, 6 inches from the heat, 1 to ⏱️ 2 minutes.)Serve and enjoy!
egg whites2
Nutrition Facts
calories
283 kcal
fat Content
11 g
serving Size
1 serving
fiber Content
0.5 g
sugar Content
33 g
sodium Content
84 mg
protein Content
3 g
trans Fat Content
0.4 g
cholesterol Content
74 mg
carbohydrate Content
45 g
saturated Fat Content
6 g
unsaturated Fat Content
4 g
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