Hello, dessert lovers! If you’re craving a sweet treat that’s a perfect combination of tangy and sweet, you’re in for a delightful surprise. These Lemon Meringue Pie Bars are the ultimate crowd-pleaser, combining a buttery crust, a rich lemon filling, and a light, fluffy meringue topping. Whether you’re hosting a gathering, treating your family, or simply indulging yourself, this recipe is a surefire way to brighten your day. Let’s dive into these irresistible bars!
Introduction
Lemon Meringue Pie Bars bring all the flavors and textures of a classic lemon meringue pie in a convenient and shareable bar form. The buttery crust provides a sturdy and flavorful base, the luscious lemon filling adds a zesty punch, and the meringue topping is light, airy, and slightly toasted to perfection. This dessert is perfect for spring, summer, or any time you’re in the mood for something refreshing yet indulgent. These bars are a modern twist on a timeless classic, and they’re as beautiful as they are delicious.
Ingredients
For the Crust:
- 1 1/2 cups all-purpose flour
- 1/2 cup powdered sugar
- 1/2 cup unsalted butter, softened
For the Lemon Filling:
- 1 cup granulated sugar
- 2 tablespoons all-purpose flour
- 1/2 teaspoon baking powder
- 3 large eggs
- 1/2 cup fresh lemon juice (about 2-3 lemons)
- 1 tablespoon lemon zest
For the Meringue:
- 3 large egg whites
- 1/4 teaspoon cream of tartar
- 1/3 cup granulated sugar
Directions
1. Preheat the Oven:
Preheat your oven to 350°F (175°C). Line a 9×9-inch baking pan with parchment paper, leaving overhangs on the sides for easy removal. This step ensures your bars come out of the pan cleanly.
2. Make the Crust:
In a medium bowl, combine the flour and powdered sugar. Add the softened butter and use a pastry cutter or fork to mix until the mixture resembles coarse crumbs. Press this mixture evenly into the bottom of the prepared pan. Bake for 15 minutes, or until lightly golden. Remove from the oven and allow to cool slightly while you prepare the filling.
3. Prepare the Lemon Filling:
In a separate bowl, whisk together the granulated sugar, flour, and baking powder. Add the eggs, lemon juice, and lemon zest, whisking until the mixture is smooth and fully combined. This filling is where the zesty lemon flavor shines, so use fresh lemons for the best results.
4. Bake the Filling:
Pour the lemon filling over the pre-baked crust. Return the pan to the oven and bake for 15-18 minutes, or until the filling is set and no longer jiggles when gently shaken. Remove the pan from the oven but keep the oven on for the next step.
5. Make the Meringue:
In a clean, dry bowl, beat the egg whites and cream of tartar with a hand or stand mixer until soft peaks form. Gradually add the granulated sugar, one tablespoon at a time, while continuing to beat. The meringue should form stiff, glossy peaks when ready. This step requires patience, but the results are worth it.
6. Top with Meringue:
Spread the meringue evenly over the baked lemon layer, ensuring it reaches the edges to seal. This step is crucial to prevent the meringue from shrinking during baking and cooling. Use the back of a spoon to create decorative peaks or swirls for added visual appeal.
7. Bake the Meringue:
Return the pan to the oven and bake for 8-10 minutes, or until the meringue is lightly golden. Watch closely to avoid overbrowning. The peaks should have a beautiful, toasted color while the base remains white and fluffy.
8. Cool and Slice:
Let the bars cool completely at room temperature. Once cooled, chill in the refrigerator for at least 2 hours to allow the layers to set properly. After chilling, use the parchment overhang to lift the bars out of the pan. Slice into squares and serve chilled.
Helpful Tips
- Use Fresh Lemons: Freshly squeezed lemon juice and zest provide a vibrant, authentic flavor that bottled lemon juice can’t replicate.
- Room Temperature Eggs: Ensure the eggs are at room temperature before using them for smoother incorporation into the filling and better meringue peaks.
- Prevent Shrinking Meringue: Seal the meringue all the way to the edges of the pan. This step prevents the meringue from pulling back and exposing the lemon filling underneath.
- Perfect Slices: Use a sharp knife dipped in warm water for clean, precise cuts. Wipe the knife between slices for the best presentation.
Cooking Tips
- Preheat and Prep: Always preheat the oven and prepare the pan with parchment paper to avoid sticking and ensure even baking.
- Adjust Baking Times: Depending on your oven, baking times may vary slightly. Keep an eye on the bars, especially during the meringue baking step, to prevent overbaking.
- Cool Completely: Allow the bars to cool fully before slicing to ensure clean layers and prevent the filling from becoming runny.
Serving Suggestions
Serve these Lemon Meringue Pie Bars chilled, as the refreshing lemon flavor is enhanced when cold. They pair beautifully with a cup of hot tea or coffee for an afternoon treat. Alternatively, serve them as a show-stopping dessert for brunch, picnics, or summer barbecues. Garnish with a thin slice of lemon or a sprinkle of powdered sugar for an elegant finishing touch.
Nutritional Information
Each serving of Lemon Meringue Pie Bars provides a delightful balance of sweetness and tanginess while being relatively light compared to other desserts.
- Calories: 180 kcal
- Carbohydrates: 25g
- Protein: 3g
- Fat: 8g
- Saturated Fat: 4g
- Cholesterol: 50mg
- Sodium: 55mg
- Sugar: 18g
- Fiber: 1g
- Vitamin C: 10%
Storage and Leftovers
- Refrigerate: Store leftover bars in an airtight container in the refrigerator for up to 3 days.
- Freeze: For longer storage, freeze the bars in a single layer on a baking sheet. Once frozen, transfer them to a freezer-safe container. Thaw in the refrigerator before serving.
- Reheat: If you prefer the bars slightly warm, reheat individual slices in the oven at 300°F for a few minutes. Note that the meringue may not retain its texture after reheating.
Frequently Asked Questions (FAQs)
Can I use bottled lemon juice? Fresh lemon juice is highly recommended for its bright and authentic flavor, but bottled juice can work in a pinch.
What if I don’t have cream of tartar? You can substitute it with a few drops of lemon juice or white vinegar to stabilize the meringue.
Can I make this recipe in advance? Yes! These bars taste even better the next day after chilling, making them an excellent make-ahead dessert.
Can I double the recipe? Absolutely. Use a 9×13-inch pan and adjust the baking times slightly for the larger quantity.
Related Recipes
- Classic Lemon Bars with Shortbread Crust
- Key Lime Pie Bars with Graham Crust
- Meringue-Topped Lemon Tart
- No-Bake Lemon Cheesecake Cups
Conclusion
And there you have it—Lemon Meringue Pie Bars that are sure to impress! With their buttery crust, zesty lemon filling, and airy meringue topping, these bars are a delightful combination of flavors and textures. Whether you’re serving them for a special occasion or a casual treat, they’re guaranteed to be a hit. Try them out and enjoy every tangy, sweet bite!