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Ultimate No-Fail Lemon Meringue Pie Bars

A perfect square of Lemon Meringue Pie Bars showing the crust, lemon filling, and toasted meringue topping.
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Make handheld versions of classic lemon meringue pie using a buttery shortbread crust, a tart lemon filling, and a stable, baked 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, cut into cubes
  • 1 1/2 cups granulated sugar
  • 1/4 cup all-purpose flour
  • 1/4 cup cornstarch
  • 1/2 teaspoon salt
  • 4 large egg yolks, lightly beaten
  • 1 1/2 cups cold water
  • 2/3 cup fresh lemon juice
  • 1 tablespoon lemon zest
  • 4 large egg whites, room temperature
  • 1/4 teaspoon cream of tartar
  • 1/2 cup granulated sugar

Instructions

  1. Preheat your oven to 350 degrees F. 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 1 1/2 cups flour, powdered sugar, and 1/4 teaspoon salt. Cut in the cold butter using a pastry blender or your fingers until the mixture resembles coarse crumbs.
  3. Press the crust mixture evenly into the bottom of the prepared pan. Bake for 15 to 18 minutes, or until the edges are lightly golden. Remove from the oven and set aside while you prepare the filling.
  4. Prepare the lemon filling: In a medium saucepan, whisk together 1 1/2 cups sugar, 1/4 cup flour, cornstarch, and 1/2 teaspoon salt. Whisk in the egg yolks, water, lemon juice, and lemon zest until smooth.
  5. Cook the filling: Heat the mixture over medium heat, stirring constantly with a whisk, until it thickens significantly and comes to a boil. Boil for 1 minute, still stirring. Remove from heat.
  6. Pour the hot lemon filling over the warm baked crust. Spread evenly.
  7. Prepare the meringue: In a clean, dry 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. Gradually add 1/2 cup granulated sugar, one tablespoon at a time, beating until stiff, glossy peaks form.
  8. Spread the meringue evenly over the hot lemon filling, making sure the meringue touches the edges of the crust to seal in the filling.
  9. Bake the bars for 12 to 15 minutes, or until the meringue is lightly golden brown.
  10. Cool completely on a wire rack for at least 2 hours before lifting the bars out of the pan using the parchment overhang. Cut into squares.

Notes

  • For a quicker meringue browning, you can use a kitchen torch after the bars have cooled slightly.
  • Chill the bars for at least 4 hours before slicing for the cleanest cuts.
  • Use fresh lemon juice for the best tart flavor in your filling.

Nutrition

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