Lemon Meringue Bars

If you’ve ever enjoyed a classic lemon meringue pie, you’re in for a treat with these Lemon Meringue Bars! Picture this: a buttery, crumbly crust that gives way to a tangy-sweet lemon filling, topped with a golden, pillowy meringue. These bars are like a bite-sized version of that iconic pie, perfect for sharing or sneaking a sweet little snack. They’re the perfect balance of tart and sweet, with a melt-in-your-mouth texture that’s hard to resist. Trust me, these will be gone in no time!

Perfect for a spring picnic, a holiday dessert table, or just when you’re craving something bright and refreshing, these lemon meringue bars bring the sunshine to any occasion. Let’s get baking!

Why You’ll Love Lemon Meringue Bars

This recipe is everything you love about a lemon meringue pie, but in a convenient bar form. Here’s why these bars should be at the top of your dessert list:

Bright and Tangy Lemon Filling

The lemon filling is perfectly tart, with just the right amount of sweetness. It’s smooth, creamy, and packed with that zesty citrus flavor we all love.

Flaky, Buttery Crust

The buttery, shortbread-like crust adds a satisfying crunch and provides the perfect base for the lemon filling. It’s delicate and melts in your mouth—just the way a crust should be.

Pillowy Meringue Topping

That light, fluffy meringue topping is what really makes these bars shine. It’s sweet, airy, and forms the perfect golden crown atop the tangy lemon filling.

Make-Ahead Friendly

These bars can be made ahead of time, which makes them a great choice for parties or gatherings. You can even store them in the fridge and enjoy them for a few days after they’re made.

Simple Ingredients, Big Flavor

You don’t need any fancy ingredients to make these bars, just simple pantry staples that come together in a showstopping dessert.

Ingredients

Here’s what you’ll need to make these dreamy lemon meringue bars:

For the Crust:

• Flour: All-purpose flour gives the crust a soft, crumbly texture.
• Butter: Use cold butter for the best texture, and make sure it’s unsalted for control over the saltiness.
• Sugar: Just a little sugar to add sweetness to the crust.
• Salt: A pinch of salt helps balance out the flavors.

For the Lemon Filling:

• Lemon Juice: Fresh lemon juice is key for that zesty, tangy flavor.
• Sugar: Granulated sugar sweetens the tart lemon juice just enough.
• Egg Yolks: The yolks help thicken the lemon filling and give it that creamy texture.
• Cornstarch: For thickening the filling, giving it the right consistency.
• Butter: A little butter makes the filling rich and velvety.

For the Meringue:

• Egg Whites: The base of the meringue, creating that fluffy texture.
• Sugar: Sweetens the meringue and helps stabilize it.
• Vanilla Extract: Adds a little flavor to the meringue.

(Note: Full measurements are provided in the recipe card above.)

Instructions

Let’s bring these beautiful bars to life!

Make the Crust:

1. Preheat the Oven: Preheat your oven to 350°F (175°C). Line an 8×8-inch baking dish with parchment paper for easy removal.
2. Prepare the Crust: In a medium bowl, combine the flour, sugar, and salt. Add the cold butter and cut it into the dry ingredients using a pastry cutter or your fingers until the mixture resembles coarse crumbs.
3. Press the Crust: Press the mixture into the bottom of the prepared baking dish, forming an even layer.
4. Bake the Crust: Bake for 15-18 minutes, or until the crust is lightly golden. Remove from the oven and let it cool slightly while you prepare the filling.

Make the Lemon Filling:

1. Cook the Lemon Filling: In a saucepan over medium heat, combine the sugar, lemon juice, egg yolks, and cornstarch. Whisk continuously until the mixture thickens, about 5-7 minutes.
2. Finish the Filling: Once thickened, remove the pan from the heat and stir in the butter until melted and smooth.
3. Add the Filling: Pour the lemon filling onto the slightly cooled crust, spreading it out evenly.

Make the Meringue:

1. Beat the Egg Whites: In a clean bowl, beat the egg whites with an electric mixer until soft peaks form. Gradually add the sugar and continue beating until stiff, glossy peaks form. Stir in the vanilla extract.
2. Top the Bars: Spread the meringue evenly over the lemon filling, making sure to seal the edges to prevent the meringue from shrinking during baking.

Bake:

1. Bake the Bars: Return the bars to the oven and bake for 10-12 minutes, or until the meringue is golden brown.
2. Cool and Set: Let the bars cool completely before slicing to allow the filling to set properly.

Nutrition Facts

Servings: 12
Calories per serving: 230
Fat: 12g
Saturated Fat: 7g
Carbohydrates: 29g
Fiber: 1g
Sugar: 19g
Protein: 3g

Preparation Time

Prep Time: 25 minutes
Cook Time: 30 minutes
Total Time: 55 minutes

How to Serve Lemon Meringue Bars

These bars are a beautiful treat on their own, but here are a few ideas to elevate your serving game:

• Garnish with Lemon Zest: For a fresh pop of citrus flavor, top each bar with a little grated lemon zest before serving.
• Serve with Whipped Cream: A dollop of fresh whipped cream pairs wonderfully with the tangy lemon and sweet meringue.
• Fresh Berries: A handful of fresh raspberries or blueberries on the side will add a nice contrast to the sweetness of the bars.

Additional Tips

• Chill the Bars: These bars set best when they are allowed to cool and chill for a few hours. If you can, let them sit in the fridge overnight.
• Perfect Meringue: Make sure your mixing bowl and beaters are free from any grease or residue before whipping the egg whites. This helps the meringue reach its fullest volume.
• No Cracks: To avoid cracks in the meringue, ensure that it completely covers the lemon filling and is sealed along the edges.

FAQ Section

Q1: Can I make these ahead of time?
A1: Yes! These bars can be made a day ahead. Just make sure to refrigerate them until you’re ready to serve.

Q2: Can I use bottled lemon juice?
A2: For the best flavor, I recommend using fresh lemon juice, but bottled lemon juice can work in a pinch.

Q3: Can I skip the meringue topping?
A3: You can skip the meringue and just serve the lemon filling on its own, but the meringue really adds a nice texture and flavor to the bars.

Q4: Can I use a different type of crust?
A4: You can try a graham cracker crust if you prefer—it adds a different flavor but still works wonderfully with the lemon filling.

Q5: How do I store leftovers?
A5: Store leftover bars in the refrigerator in an airtight container for up to 3 days.

Q6: Can I freeze these bars?
A6: Yes! To freeze, allow the bars to cool completely, then wrap them tightly in plastic wrap and foil. They’ll stay good in the freezer for up to 3 months.

Q7: How do I get the meringue just right?
A7: Be sure to beat the egg whites until stiff peaks form, and don’t add the sugar too quickly. Gradually adding sugar helps stabilize the meringue.

Q8: Can I make these bars gluten-free?
A8: You can substitute the all-purpose flour with a gluten-free flour blend to make these bars gluten-free.

Q9: Can I use egg substitutes for the meringue?
A9: Unfortunately, the meringue relies on egg whites to create the right texture, so egg substitutes won’t work well for this recipe.

Q10: How can I make these bars less sweet?
A10: You can reduce the sugar in the lemon filling slightly or use a sugar substitute, but keep in mind that it may affect the texture.

Conclusion

These Lemon Meringue Bars are a delightful combination of tangy, sweet, and fluffy goodness all in one perfect bite. With a buttery crust, creamy lemon filling, and cloud-like meringue topping, these bars are sure to become a family favorite. Whether you’re serving them at a gathering or enjoying them as an afternoon treat, they’ll add a burst of sunshine to your day!

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