Dessertscrazyforcrust4.9
Lemon Meringue Pie Bars with Shortbread Crust
These lemon meringue pie bars are totally portable, unlike regular lemon meringue pie. A shortbread crust is topped with a lemon bar mixture and then the whole pan is frosted with a marshmallow meringue topping!
👥 9 Servings⏱️ Prep & Cook: 25 min🔥 Cook: 25 min👤 Dorothy Kern📖 crazyforcrust
🥘 Ingredients
Check off ingredients as you prepare them:
🍳 Cookware
- ●pan
- ●oven
- ●bowl
- ●whisk
- ●saucepan
- ●stove
📝 Preparation Steps
1
Preheat oven to 350°F. Line a 9x9” pan with foil and spray with cooking spray. (The foil is necessary for these bars! You can use parchment if you prefer.)
2
Make the crust by stirring together the cookie crumbs and melted butter. Press into the bottom of your pan. Bake for ⏱️ 14 minutes.
butter (melted)3 tablespoons
3
While the crust is baking, make the filling. Whisk sugar, salt, lemon juice, and zest in a medium bowl. Whisk in eggs. Once crust is done, whisk the mixture again, then carefully pour it evenly over the crust. Bake an additional ⏱️ 20 minutes or so, until the edges start to brown and the top looks solid.
large eggs4
4
Cool completely on the counter, then cover and chill until cold. It will be chilled in about ⏱️ 2-3 hours, but you can make the bars up to 2 days ahead and store them in the refrigerator.
5
When ready to serve (or within a few hours of serving), make the meringue. Remove the lemon pie bars from the refrigerator while you make the meringue.
6
Fill a saucepan with about 2-3 inches of water. Bring to a boil. Find a bowl that will fit on top of the pan without touching the water. (I like to use a glass bowl over a 2 Qt. saucepan.)
7
Whisk the egg whites and the sugar in the bowl. Place it on top of the pan that’s over the boiling water (over medium-high heat). Whisk constantly for about ⏱️ 5-7 minutes, until the mixture reaches about 140°F. You can use a candy thermometer if you have one, or even a (clean) meat thermometer to measure the temperature.
egg whites4
8
Immediately transfer the mixture to a stand mixer fitted with a whisk attachment. Beat at high speed for until stiff peaks form, about five minutes depending on your mixer. Your meringue is now ready! (You can also use a hand mixer but it will take a lot longer.)
9
Use the foil to remove the lemon bars from the pan. Remove foil and place on a cookie sheet or serving plate (depending on how you’re toasting the meringue.) Frost the top with meringue. Really heap it on there!
10
Use a kitchen blowtorch to lightly brown the tops of the meringue. Or, you can place the pie under the broiler for just minute or two - do NOT walk away from the stove!
11
Slice and serve within a few hours.
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