Lemon Meringue Pie Bars
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0.0
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Unrated
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Prep Time
30 mins
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Cook Time
30 mins
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Additional Time
1 hr
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Servings
9 -inch pan
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Course
Dessert
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Cuisine
Australian
Lemon Meringue Pie Bars
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Lemon Meringue Pie Bars feature a crunchy crust, lemon bar filling, and pillowy meringue topping! Fresh lemon juice and lemon zest give these bars plenty of lemon flavor.
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Ingredients
For the Crust:
- 3/4 cup (170g) unsalted butter room temperature
- 1/4 cup (50g) granulated sugar
- 2 cups (240g) all-purpose flour
- 1 Tablespoon (10g) cornstarch
- 1/4 teaspoon salt
For the Lemon Bars:
- 1 Tablespoon finely grated lemon zest
- 1 and 1/2 cups (298g) granulated sugar
- 1/4 cup (30g) all-purpose flour
- 1 and 1/2 Tablespoons (15g) cornstarch
- 1/2 teaspoon salt
- 4 large egg yolks room temperature
- 3 large eggs room temperature
- 1 cup (227ml) lemon juice freshly squeezed and strained through a fine-mesh strainer before use
For the Meringue Topping:
- 3 large *egg whites
- 1/3 cup (66g) granulated sugar
- 1/8 teaspoon salt
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Instructions
For the Crust:
- Preheat the oven to 350 degrees (F). Line a 9-inch square metal baking dish with parchment paper leaving a 2-inch overhang on two sides. Spray the parchment paper and any exposed pan with nonstick baking spray. Set aside until needed.
- In the bowl of a stand mixer fitted with the paddle attachment, beat the butter and sugar on medium-speed, scraping the bottom and sides as needed, until light and fluffy, about 3 minutes.
- Add in the flour, cornstarch, and salt, and beat on medium-speed just until combined, scraping the bottom and sides of the bowl as needed. The mixture will be crumbly.
- Press the mixture evenly into the bottom of the prepared baking pan. Bake for 25 minutes, or until golden brown and set. Transfer to a cooling rack to cool while you make the filling.
- Reduce the oven temperature to 300 degrees (F).
For the Lemon Bars:
- In a large bowl combine the lemon zest and sugar and, using your hands, rub the lemon zest into the sugar until fragrant, about 2 minutes.
- Add in the flour, cornstarch, salt, egg yolks, and eggs and whisk smoothly. Whisk in the lemon juice until evenly combined.
- Pour the filling over the crust and return to the oven. Bake until the filling is just set, about 30 minutes. Transfer the pan to a wire cooling rack and cook completely. Then cover and chill for 1 hour. Or up to 48 hours.
For the Meringue Topping:
- Fill a large saucepan ⅓ of the way full with water. Bring to a simmer over moderate heat.
- In a heatproof bowl that fits snugly on top of the pan, whisk together the egg whites, sugar, and salt.
- Set the bowl on top of the pan of boiling water and continue whisking until the mixture reaches 135 degrees (F) on a candy thermometer.
- Carefully remove the bowl from heat. Using a handheld electric mixer, beat on medium-high speed until soft peaks have formed.
- Increase the speed to high and continue beating until stiff but spreadable peaks have formed.
- Spread and swirl the meringue on top of the cooled lemon bars. Using a kitchen torch, brown the meringue. Slice and serve!
Notes
- It's easiest to separate eggs when cold, then let the egg whites come to room temperature.
- It's easiest to separate eggs when cold, then let the egg whites come to room temperature.
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