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See 5 recipes Download free cookbookLemon Meringue Pie Bars
Lemon Meringue Bars
Buttery shortbread, a sharply flavored lemon filling, and toasted Swiss meringue turn classic lemon meringue pie into neat, portable bars.
Prep Time:35 minCook Time:42 minTotal Time:77 minServings:16Difficulty:Medium
These bars keep the defining layers of lemon meringue pie while trading the pastry shell for a firm, buttery shortbread base. The crust is pressed into the pan and baked until lightly golden, so it supports the filling without crumbling when the slab is cut.
The lemon layer is cooked on the stove with cornstarch before it goes onto the warm crust. Fresh juice and zest give it a direct citrus flavor, while egg yolks and butter round out the acidity. A brief bake sets the filling into a smooth layer that holds a sharp edge after chilling.
Swiss meringue is especially useful here because warming the whites and sugar first creates a stable, glossy topping. Spread it all the way to the edges while the lemon layer is warm, then brown the peaks under the broiler for the unmistakable toasted finish.
Allow enough time for the pan to cool and chill fully before slicing. A hot, dry knife makes the cleanest cuts: wipe it between passes, then lift each bar by the crust instead of the meringue. Kept cold in a covered container, the bars travel well and stay distinct from ordinary lemon squares.
Nutrition (per serving)
Calories:318 kcal
Protein:4 g
Carbs:48 g
Fat:13 g
Directions
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1
Heat the oven to 350°F. Line a 9-by-13-inch metal baking pan with parchment, leaving an overhang on two sides.
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2
Whisk the flour, powdered sugar, and salt in a bowl. Stir in the melted butter until no dry patches remain, then press the mixture firmly and evenly into the prepared pan.
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3
Bake the crust for 20 to 22 minutes, until the edges are pale golden and the center looks dry. Set the pan on a rack and keep the oven on.
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4
Whisk 1 3/4 cups granulated sugar with the cornstarch in a medium saucepan. Gradually whisk in the water, then cook over medium heat, whisking constantly, until thick, translucent, and bubbling.
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5
Whisk the egg yolks in a bowl. Slowly whisk in about 1 cup of the hot mixture, return everything to the saucepan, and cook for 1 minute. Remove from the heat and whisk in the lemon juice, zest, and cubed butter until smooth.
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6
Spread the hot lemon filling over the warm crust. Bake for 8 minutes, until the surface is set around the edges but still trembles slightly in the center.
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7
Combine the egg whites, 1 1/4 cups granulated sugar, and cream of tartar in a heatproof mixer bowl. Set it over barely simmering water and whisk until the sugar dissolves and the mixture reaches 160°F, then beat on high until glossy, stiff, and just warm. Beat in the vanilla.
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8
Spread the meringue over the warm lemon layer, sealing it to every edge and making broad peaks. Broil 6 to 8 inches from the heat for 1 to 2 minutes, rotating the pan, until evenly browned.
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9
Cool completely in the pan, then refrigerate for at least 4 hours. Lift out by the parchment and cut into 16 bars with a hot, dry knife, wiping the blade between cuts.
Ingredients
- All-Purpose Flour:2 cups
- Powdered Sugar:1/2 cup
- Fine Salt:1/2 teaspoon
- Unsalted Butter, Melted:3/4 cup
- Granulated Sugar:1 3/4 cups
- Cornstarch:1/3 cup
- Water:1 1/4 cups
- Large Egg Yolks:5
- Fresh Lemon Juice:3/4 cup
- Finely Grated Lemon Zest:1 tablespoon
- Unsalted Butter, Cubed:3 tablespoons
- Large Egg Whites:5
- Granulated Sugar:1 1/4 cups
- Cream of Tartar:1/4 teaspoon
- Vanilla Extract:1/2 teaspoon
Tips & Notes
- Use a metal pan for a crisp, evenly browned shortbread base.
- Separate the eggs while cold, then let the whites stand briefly at room temperature before making the meringue.
- For transport, chill the uncut slab overnight and slice it shortly before packing.
