Pie de Limón Cookie Bars Recipe
User Reviews
5
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Prep Time
15 mins
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Cook Time
25 mins
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Chilling Time
3 hrs
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Total Time
3 hrs 40 mins
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Servings
8
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Calories
262 kcal
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Course
Dessert, Baked Goods
Pie de Limón Cookie Bars Recipe
Description
This dessert starts with a cookie crust made from softened unsalted butter, sugar, flour, and salt, mixed and pressed into a lined baking dish, then baked until lightly golden. The filling blends egg yolks, flour, lemon and lime juices, sweetened condensed milk, and salt until smooth before spreading atop the crust and baking again to set.
A meringue made by whipping egg whites with sugar and salt adds a fluffy, sweet topping to the baked lemon layer. This final layer can be browned under the broiler or with a torch for added texture and color. The dessert showcases balanced tartness from regular lemons and limes and a rich creamy sweetness from the condensed milk.
Using parchment to line the pan is key for easy removal and cleanup due to the sticky filling. Mixing equipment like a stand or hand mixer eases the preparation, especially for meringue. This recipe serves as a refreshing citrus dessert or treat.
Ingredients
Cookie Crust:
- 2/3 cup butter at room temperature, unsalted
- 1/4 cup granulated sugar white
- 1 1/4 cups all-purpose flour
- Pinch kosher salt
Limón Filling:
- 4 egg separated (we’ll be using the egg yolks and egg whites so be sure to save them both, large
- 2 tablespoons all-purpose flour
- lemon juice from 2
- lime combination of citrus juice should equal 1/2 cup, juice from 1
- 1 (14-ounce) can sweetened condensed milk
- 1/4 teaspoon kosher salt
Meringue Topping
- 1 egg large, white
- 1/4 cup granulated sugar white
- Pinch salt
Instructions
To make the cookie crust:
- Preheat oven to 350 degrees F. Line a 8-inch square baking dish with parchment on both sides. This pie is kinda sticky so I really think parchment is the way to go.
- In the bowl of a stand-up mixer, with the paddle attachment (OR a medium bowl and an electric hand mixer), combine the butter and sugar. Beat until smooth and fluffy, about 1 minute. Add the flour and and salt; mix until just combined. It will be crumbly.
- Transfer to the prepared baking dish and press into the bottom until it’s an even layer. Place the baking dish in the oven to bake for about 12 minutes.
To make the limón filling:
- In the bowl of a stand-up mixer, with the paddle attachment (OR in a clean medium bowl and an electric hand mixer), add the egg yolks, flour, lemon juice, lime juice, sweetened condensed milk and salt. Beat until smooth.
- Pour the limón filling into the baking dish on top of the par-baked crust. Transfer to the oven to bake for an additional 15 minutes, until the top is just a little bit jiggly. Remove from the oven and allow to cool for 1 hour. Transfer to the fridge to chill for at least 2 hours before serving.
To make the meringue topping:
- To the bowl of a stand-up mixer, with the whisk attachment (OR in a clean small bowl and an electric hand mixer), add the egg white. Beat until foamy, about 2 minutes. Add the sugar and salt; and beat until stiff peaks form, about 4 minutes. Transfer to a piping tip with the desired tip (I used a star tip).
- Right before serving, slice up the cookie bars. Feel free to cut them up however you like. I got about 8 out of mine, but definitely get more if you like.
- Pipe little stars/blobs of meringue onto top. If you like, you can use a torch to brown the meringue.
Notes
- Line the baking pan with parchment for easier removal and cleanup because the filling is sticky.
- Use regular lemons and limes (not key limes) to ensure a tart citrus flavor in the filling.
- Mixing with a stand or electric hand mixer helps prepare the filling and meringue more efficiently.
- Meringue topping can be browned after baking for a decorative finish.
Nutrition Information
Show DetailsNutrition Facts
Serving: 8Serving
Amount Per Serving
Calories 262 kcal
% Daily Value*
| Calories | 262kcal | 13% |
| Carbohydrates | 29g | 10% |
| Protein | 2g | 4% |
| Fat | 16g | 25% |
| Saturated Fat | 10g | 50% |
| Cholesterol | 41mg | 14% |
| Sodium | 75mg | 3% |
| Potassium | 25mg | 1% |
| Fiber | 1g | 4% |
| Sugar | 13g | 26% |
| Vitamin A | 473IU | 9% |
| Calcium | 7mg | 1% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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