Ingredients
Scale
- 1 cup all-purpose flour
- 1/4 cup powdered sugar
- pinch salt
- 1/2 cup (1 stick) cold unsalted butter, diced
- 3/4 cup granulated sugar
- 2 tablespoons all-purpose flour
- 1/4 teaspoon salt
- 2 large egg yolks
- 1/2 cup fresh lemon juice
- 2 tablespoons fresh lemon zest
- 2 tablespoons unsalted butter
- 4 large egg whites
- 1/4 teaspoon cream of tartar
- 1/2 cup granulated sugar
- 1/2 teaspoon vanilla extract
Instructions
- Preheat your oven to 350°F (175°C) and line an 8×8 inch baking pan with parchment paper, leaving an overhang on two sides to easily lift the bars out later. In a medium bowl, combine 1 cup of all-purpose flour, 1/4 cup of powdered sugar, and a pinch of salt. Cut in 1/2 cup (1 stick) of cold unsalted butter, diced, using a pastry blender or your fingertips until the mixture resembles coarse crumbs. Press this mixture firmly and evenly into the bottom of your prepared pan. Bake for 18-20 minutes, or until the edges are lightly golden. While the crust is baking, prepare your lemony filling!
- For the lemon filling, in a medium saucepan, whisk together 3/4 cup of granulated sugar, 2 tablespoons of all-purpose flour, and 1/4 teaspoon of salt. Gradually whisk in 2 large egg yolks (reserving the whites for the meringue!), 1/2 cup of fresh lemon juice, and 2 tablespoons of fresh lemon zest. Cook this mixture over medium heat, stirring constantly, until it thickens to the consistency of a pourable custard, about 5-7 minutes. It should coat the back of a spoon. Remove from heat and stir in 2 tablespoons of unsalted butter until melted and smooth. Pour the hot lemon filling evenly over the warm, pre-baked crust. Return the pan to the oven and bake for another 10-12 minutes, or until the lemon filling is just set and no longer jiggly in the center. Remove from the oven and let it cool partially while you prepare the meringue.
- Now for the pièce de résistance – the meringue! In a clean, dry stand mixer bowl (or a large bowl with a hand mixer), combine 4 large egg whites (the ones you saved earlier!), 1/4 teaspoon of cream of tartar, and a pinch of salt. Beat on medium-high speed until soft peaks form. Gradually add 1/2 cup of granulated sugar, one tablespoon at a time, continuing to beat until stiff, glossy peaks form and the sugar is fully dissolved. You can test this by rubbing a little meringue between your fingers – it should feel completely smooth, not gritty. Finally, beat in 1/2 teaspoon of vanilla extract until just combined. The meringue should be thick, shiny, and able to hold its shape beautifully, like a cloud waiting to be piped.
- Once your lemon bars have cooled slightly and your meringue is ready, it’s time to bring it all together. Immediately after making the meringue, dollop it generously over the still-warm lemon layer. Using an offset spatula or the back of a spoon, spread it out to the edges, creating beautiful swirls and peaks. The warmth from the lemon layer will help the meringue adhere perfectly. Now for the fun part: grab your kitchen torch! Carefully torch the meringue until the peaks are beautifully golden brown and slightly caramelized. If you don’t have a torch, you can place the bars under a broiler for 1-2 minutes, watching it very carefully to prevent burning. Let the bars cool completely at room temperature, then chill in the refrigerator for at least 2 hours before slicing. This chilling time is crucial for the bars to set and for clean slices.
Notes
These Lemon Meringue Pie Bars take everything you adore about classic lemon meringue pie and transform it into a convenient, handheld delight. Imagine a buttery shortbread crust, yielding to a perfectly tart and intensely lemony filling, all topped with a cloud of perfectly toasted, impossibly fluffy meringue. Each bite offers a magical symphony of textures and flavors.
- Prep Time: 30 minutes
- Cook Time: 45 minutes
- Category: Dessert
- Cuisine: American