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The Ultimate Lemon Meringue Pie Bars

A square serving of Lemon Meringue Pie Bars showing a shortbread crust, bright yellow lemon filling, and peaks of toasted meringue.
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A recipe for convenient, shareable lemon meringue pie bars featuring a buttery shortbread crust, a bright, tart lemon filling, and a fluffy, toasted meringue topping.

Ingredients

Scale
  • For the Shortbread Crust: 1 1/2 cups all-purpose flour
  • 1/2 cup granulated sugar
  • 1/4 teaspoon salt
  • 1 cup (2 sticks) cold unsalted butter, cut into cubes
  • For the Lemon Filling: 1 1/2 cups granulated sugar
  • 1/4 cup all-purpose flour
  • 1/4 cup cornstarch
  • 1/4 teaspoon salt
  • 4 large egg yolks, lightly beaten
  • 1 1/2 cups cold water
  • 1/2 cup fresh lemon juice
  • 1 tablespoon lemon zest
  • 2 tablespoons unsalted butter
  • For the Meringue Topping: 4 large egg whites, room temperature
  • 1/4 teaspoon cream of tartar
  • 1/2 cup granulated sugar
  • 1/4 teaspoon vanilla extract

Instructions

  1. Preheat your oven to 350°F (175°C). Line a 9×13 inch baking pan with parchment paper, leaving an overhang on the sides for easy removal.
  2. Prepare the Crust: In a medium bowl, whisk together the flour, 1/2 cup sugar, and salt. Cut in the cold butter using a pastry blender or your fingers until the mixture resembles coarse crumbs.
  3. Press the crumb mixture evenly into the bottom of the prepared pan. Bake for 18 to 20 minutes, or until the edges are lightly golden. Remove from the oven and set aside while you prepare the filling. Keep the oven on.
  4. Prepare the Lemon Filling: In a medium saucepan, whisk together the 1 1/2 cups sugar, 1/4 cup flour, cornstarch, and salt. Whisk in the cold water until smooth.
  5. Cook the mixture over medium heat, stirring constantly, until it thickens significantly, about 5 to 7 minutes. It should bubble slowly.
  6. Remove the pan from the heat. In a small bowl, whisk the egg yolks. Slowly temper the yolks by whisking about 1 cup of the hot sugar mixture into the yolks. Then, pour the tempered yolk mixture back into the saucepan.
  7. Return the saucepan to medium-low heat. Cook, stirring constantly, for 1 minute more. Do not boil. Remove from heat immediately.
  8. Stir in the lemon juice, lemon zest, and 2 tablespoons of butter until the butter melts and the mixture is smooth.
  9. Pour the hot lemon filling evenly over the warm baked crust. Return the pan to the oven and bake for 15 minutes. Remove from the oven and let cool completely while you make the meringue.
  10. Prepare the Meringue: In a clean, grease-free bowl of a stand mixer fitted with the whisk attachment, beat the egg whites and cream of tartar on medium speed until soft peaks form.
  11. Gradually add the 1/2 cup sugar, one tablespoon at a time, beating well after each addition. Increase the speed to high and beat until stiff, glossy peaks form. Beat in the vanilla extract.
  12. Spread the meringue evenly over the cooled lemon layer, making sure to seal the meringue to the edges of the crust to prevent shrinking.
  13. Bake the meringue at 350°F (175°C) for 10 to 12 minutes, or until the tips are lightly golden brown. Alternatively, use a kitchen torch to brown the meringue.
  14. Cool the bars completely on a wire rack for at least 2 hours before lifting them out of the pan using the parchment paper overhang and slicing into squares.

Notes

  • To prevent the meringue from weeping, make sure the lemon layer is completely cool before spreading the meringue on top.
  • Use fresh lemon juice and zest for the best tart flavor.
  • For easier slicing, chill the finished bars for at least 4 hours or overnight before cutting.

Nutrition

Find it online: https://epicureempire.com/lemon-meringue-pie-bars-recipe/