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Ultimate Lemon Meringue Pie Bars with Toasted Meringue Topping

Close-up of two squares of Lemon Meringue Pie Bars showing crust, bright yellow filling, and torched meringue.
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Make portable, tangy lemon meringue pie bars featuring a buttery shortbread crust, bright lemon filling, and a stable, browned meringue topping.

Ingredients

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  • 1 1/2 cups all-purpose flour
  • 1/2 cup powdered sugar
  • 1/4 teaspoon salt
  • 1/2 cup (1 stick) cold unsalted butter, cubed
  • 1 large egg yolk
  • 1 tablespoon cold water
  • 1 1/2 cups granulated sugar, divided
  • 1/4 cup cornstarch
  • 1/4 teaspoon salt
  • 3 large egg yolks, beaten
  • 1/2 cup fresh lemon juice
  • 1 tablespoon lemon zest
  • 1/2 cup water
  • 4 large egg whites, room temperature
  • 1/4 teaspoon cream of tartar

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, powdered sugar, and salt. Cut in the cold butter using a pastry blender or your fingers until the mixture resembles coarse crumbs.
  3. Mix in the egg yolk and cold water until the dough just comes together. Press the dough evenly into the bottom of the prepared pan.
  4. Bake the crust for 15 to 18 minutes, or until the edges are lightly golden. Remove from the oven and let it cool slightly while you prepare the filling.
  5. Prepare the lemon filling: In a medium saucepan, whisk together 1 cup of the granulated sugar, cornstarch, and salt. Whisk in the 3 egg yolks, lemon juice, lemon zest, and 1/2 cup water until smooth.
  6. Cook the filling over medium heat, stirring constantly, until the mixture thickens significantly and comes to a boil. Boil for 1 minute, stirring constantly. Remove from heat.
  7. Pour the hot lemon filling evenly over the warm crust. Set aside while you make the meringue.
  8. Prepare the meringue: In a clean, grease-free bowl, beat the 4 egg whites and cream of tartar with an electric mixer until soft peaks form.
  9. Gradually add the remaining 1/2 cup of granulated sugar, beating until stiff, glossy peaks form.
  10. Spread the meringue over the hot lemon filling, making sure to seal the meringue to the edges of the crust to prevent shrinking.
  11. Bake the bars for 10 to 12 minutes, or until the meringue is lightly golden brown. Alternatively, use a kitchen torch to toast the meringue until browned.
  12. Cool the bars completely on a wire rack before lifting them out of the pan using the parchment overhang. Cut into squares before serving.

Notes

  • For the best meringue stability, ensure your mixing bowl and beaters are completely free of any grease or egg yolk residue.
  • To make these bars ahead of time, bake the crust and filling, cool completely, and store them covered in the refrigerator. Add the meringue just before serving or baking.
  • Use fresh lemon juice for the brightest flavor in your filling.

Nutrition

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