Description
Delightful lemon meringue bars featuring a buttery shortbread crust, a tangy lemon custard filling, and a fluffy golden meringue topping. Perfectly balanced with bright citrus flavors and a light, sweet finish, these bars make a refreshing and elegant dessert for any occasion.
Ingredients
Scale
Crust
- 1 cup all-purpose flour
- 1/2 cup unsalted butter, softened
- 1/4 cup powdered sugar
- 1/2 teaspoon salt
Lemon Filling
- 1 cup granulated sugar
- 3 large eggs
- 1/4 cup lemon juice
- 1 tablespoon lemon zest
Meringue Topping
- 3 large egg whites
- 1/4 teaspoon cream of tartar
- 1/4 cup granulated sugar (added gradually to meringue)
Instructions
- Preheat Oven: Preheat the oven to 350°F (175°C) to prepare for baking the crust and layers.
- Make the Crust: In a bowl, mix together the all-purpose flour, softened unsalted butter, powdered sugar, and salt until a dough forms. This will serve as the buttery base of your bars.
- Press Crust into Pan: Evenly press the crust mixture into a greased 9×9 inch baking dish, ensuring an even layer for consistent baking.
- Bake the Crust: Bake the crust in the preheated oven for 15 minutes until it turns lightly golden, which helps it set properly for the lemon filling.
- Prepare Lemon Filling: In a separate bowl, whisk together the granulated sugar, eggs, lemon juice, and lemon zest until fully combined and smooth.
- Add Lemon Filling to Crust: Pour the lemon mixture evenly over the baked crust layer, spreading gently.
- Bake Lemon Layer: Return the dish to the oven and bake for an additional 20 minutes, allowing the lemon custard to set firmly.
- Beat Egg Whites: In a clean bowl, beat the egg whites and cream of tartar with an electric mixer until soft peaks form, signaling the start of a stable meringue.
- Add Sugar to Meringue: Gradually add sugar to the egg whites while continuing to beat until stiff, glossy peaks form, creating a fluffy and stable meringue topping.
- Spread Meringue: Carefully spread the prepared meringue over the baked lemon layer, making sure to cover it fully for even baking.
- Bake with Meringue: Bake the assembled bars for an additional 10 minutes until the meringue turns golden brown and slightly crisp on top.
- Cool and Serve: Allow the bars to cool completely in the pan before cutting into 16 squares. This ensures clean slices and set layers.
Notes
- For extra lemon flavor, consider adding a bit more lemon zest to the topping or filling.
- Using room temperature eggs will help achieve better meringue volume.
- Make sure the mixing bowl is clean and free of any grease before beating egg whites for best meringue results.
- Store bars covered in the refrigerator for up to 3 days to keep the meringue fresh.
- Cut bars with a sharp knife dipped in hot water for smooth, clean edges.
