Lemon Meringue Pie Bars 🍋
A portable twist on the classic pie! These bars feature a buttery shortbread crust, tangy lemon curd filling, and a fluffy toasted meringue topping.
Prep Time: 20 mins | Cook Time: 35 mins | Chill Time: 2 hrs | Total Time: 3 hrs
Makes: 9×13-inch pan (12-16 bars)
Ingredients
For the Shortbread Crust:
- 1½ cups (190g) all-purpose flour
- ½ cup (60g) powdered sugar
- ¼ tsp salt
- ¾ cup (170g) cold unsalted butter, cubed
For the Lemon Filling:
- 1¼ cups (250g) granulated sugar
- ¼ cup (30g) all-purpose flour
- 3 tbsp cornstarch
- ¼ tsp salt
- 1¼ cups (300ml) water
- 4 large egg yolks (save whites for meringue!)
- ½ cup (120ml) fresh lemon juice (about 3 lemons)
- 2 tbsp lemon zest
- 2 tbsp (28g) unsalted butter
For the Meringue Topping:
- 4 large egg whites, room temperature
- ½ cup (100g) granulated sugar
- ¼ tsp cream of tartar (or ½ tsp lemon juice)
- 1 tsp vanilla extract
Instructions
1. Make the Shortbread Crust:
- Preheat oven to 350°F (175°C). Line a 9×13-inch baking pan with parchment paper.
- In a food processor, pulse flour, powdered sugar, and salt. Add cold butter and pulse until crumbly.
- Press dough evenly into the pan. Bake for 15-18 mins until lightly golden. Let cool slightly.
2. Prepare the Lemon Filling:
- In a saucepan, whisk sugar, flour, cornstarch, and salt. Gradually whisk in water.
- Cook over medium heat, stirring constantly, until thickened (about 5-7 mins).
- In a bowl, whisk egg yolks. Slowly temper by adding ½ cup of the hot mixture, then pour back into the saucepan.
- Cook 2 more mins, then remove from heat. Stir in lemon juice, zest, and butter until smooth.
- Pour over the crust and spread evenly. Let cool 10 mins.
3. Make the Meringue:
- With a hand mixer or stand mixer, beat egg whites and cream of tartar on medium until foamy.
- Gradually add sugar, 1 tbsp at a time, then increase speed to high. Beat until stiff, glossy peaks form (about 5 mins). Add vanilla.
- Spread meringue over the lemon layer, sealing edges. Use a spoon to create peaks.
4. Toast the Meringue:
- Option 1 (Oven): Broil for 1-2 mins until golden (watch closely!).
- Option 2 (Torch): Use a kitchen torch to brown the top.
5. Chill & Serve:
- Refrigerate for at least 2 hours before slicing into bars.
Tips for Success
✔ Room-temp egg whites whip better for meringue.
✔ Don’t skip tempering the yolks to avoid scrambling.
✔ For clean cuts, dip a knife in hot water between slices.
These bars balance sweet, tart, and buttery in every bite! Perfect for picnics or parties. Enjoy! 💛
Let me know if you’d like adjustments (less sugar, gluten-free, etc.). 😊