Description
Lemon Meringue Pie Bars are a delightful twist on the classic pie, featuring a buttery shortbread crust, tangy lemon filling, and a fluffy, toasted meringue topping. These bars are easy to make and perfect for any occasion, offering a perfect balance of sweet and tart flavors enveloped in a creamy texture with a crisp meringue finish.
Ingredients
Scale
Shortbread Crust
- 1 cup all-purpose flour, spooned and leveled (130g)
- 1/4 cup powdered sugar (30g)
- 1/4 tsp fine salt (3g)
- 1/2 cup (1 stick) unsalted butter, room temperature (113g)
Lemon Filling
- 1 1/4 cups granulated sugar (250g)
- 2 Tbsp finely grated lemon zest (zest of 2 large lemons or 4 small lemons)
- 6 large egg yolks, room temperature (156g) – save 3 egg whites for meringue
- 2 large eggs, room temperature (112g)
- 1/4 cup all-purpose flour (35g)
- 1 Tbsp + 2 tsp cornstarch
- 1/2 tsp fine salt
- 1 cup fresh lemon juice (juice of 5-6 small lemons) (240g)
Meringue Topping
- 3 egg whites, reserved from filling (90g)
- 2/3 cup granulated sugar (133g)
- 1/8 tsp or a pinch of fine salt
Instructions
- Prepare Shortbread Crust: Preheat the oven to 350°F (175°C). Line an 8-inch or 9-inch square pan with foil and spray with non-stick baking spray. Combine 1 cup flour, 1/4 cup powdered sugar, 1/4 tsp salt, and 1/2 cup softened butter using a fork or pastry cutter until crumbly. Press the dough evenly into the pan and prick it thoroughly with a fork. Bake for 22-25 minutes until edges start to brown. Let cool on a wire rack. Lower oven temperature to 300°F (150°C).
- Make Lemon Filling: In a large bowl, mix 1 1/4 cups sugar and 2 Tbsp lemon zest by rubbing zest into sugar for about 2 minutes until aromatic. Whisk in 6 egg yolks, 2 whole eggs, 1/4 cup flour, cornstarch, and 1/2 tsp salt until smooth. Add 1 cup fresh lemon juice and combine fully. Pour filling over cooled crust and bake for 35-42 minutes at 300°F. Use a shake test to ensure filling is set but slightly jiggly in center. Cool on a wire rack, then chill in the fridge for at least 1 hour (or overnight).
- Prepare Meringue Topping: Bring about 1 inch of water to a simmer in a medium pot. In a heatproof metal bowl, combine 3 egg whites, 2/3 cup sugar, and a pinch of salt. Place bowl over simmering water without letting water touch the bowl bottom. Whisk constantly for 3 minutes until mixture reaches 160°F (71°C) and sugar is dissolved, feeling smooth and hot between fingers.
- Whip Meringue: Remove bowl from heat, dry bottom, and transfer mixture to a stand mixer. Whisk at medium-high speed until stiff, glossy peaks form that stand upright. Check to avoid overwhipping.
- Assemble and Toast Meringue: Spread meringue evenly over chilled lemon bars using the back of a spoon or offset spatula, creating decorative swirls. Brown meringue with a kitchen torch or place under preheated broiler for about 30 seconds until golden and toasted.
- Slice and Serve: Use a sharp knife to cut the bars into 16 squares. Serve and enjoy your delicious Lemon Meringue Pie Bars.
Notes
- Do not use parchment paper to line the pan as it can catch fire under the broiler when toasting the meringue. Use foil instead.
- Make sure egg whites used for meringue are at room temperature for better volume when whipping.
- The shake test helps ensure the lemon filling is properly set without overbaking.
- Protect the bottom of the bowl from touching simmering water to avoid cooking the egg whites prematurely in the meringue step.
- If you don’t have a kitchen torch, broiling quickly is an effective alternative to toast the meringue.
- Chilling the bars before topping with meringue ensures a smooth layering and better set filling.
