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Pie de Limón Cookie Bars Recipe
5 from 21 votes

Pie de Limón Cookie Bars Recipe

Pie de Limón Cookie Bars combine a buttery, crumbly cookie crust with a tart and creamy lemon-lime filling, topped with a light meringue. Egg yolks, citrus juice, and sweetened condensed milk create a smooth lemon layer, baked over the par-baked crust. The meringue topping adds sweetness and a delicate texture to the finished bars.

Prep Time
15 mins
Cook Time
25 mins
Chilling Time
3 hrs
Total Time
3 hrs 40 mins
Servings: 8
Calories: 262 kcal
Course: Dessert, Baked Goods
Cuisine: American, Peruvian

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:
    Cup of Yum
  1. 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. 
  2. 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. 
  3. 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:
  1. 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. 
  2. 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: 
  1. 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).
  2. 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.
  3. 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

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%)

Nutrition Facts

Serving: 8 Serving

Amount Per Serving

Calories 262

% 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.