Description
These Lemon Meringue Bars are a delightful twist on the classic lemon meringue pie, with a buttery shortbread crust, a tangy lemon filling, and a sweet, fluffy meringue topping. Perfect for a light, refreshing dessert that’s both elegant and easy to make!
Ingredients
Scale
For the Shortbread Crust:
- 1 cup all-purpose flour
- 1/4 cup granulated sugar
- 1/2 cup unsalted butter, cold and cubed
- 1/4 tsp salt
For the Lemon Filling:
- 1 cup granulated sugar
- 2 tbsp cornstarch
- 1/4 tsp salt
- 1 1/2 cups water
- 4 large egg yolks (reserve the egg whites for meringue)
- 1/2 cup fresh lemon juice (about 2 lemons)
- 2 tbsp unsalted butter
For the Meringue:
- 4 large egg whites
- 1/4 tsp cream of tartar
- 1/2 cup granulated sugar
- 1 tsp vanilla extract
Instructions
- Make the Shortbread Crust: Preheat the oven to 350°F (175°C). Grease or line an 8×8-inch baking pan with parchment paper.
In a medium bowl, combine the flour, sugar, and salt. Add the cold, cubed butter and use a pastry cutter or your fingers to blend the mixture until it resembles coarse crumbs.
Press the mixture into the bottom of the prepared baking pan to form an even crust. Bake in the preheated oven for 15-18 minutes, or until lightly golden. Set aside to cool while you prepare the filling. - Make the Lemon Filling: In a medium saucepan, whisk together the sugar, cornstarch, and salt. Gradually whisk in the water.
Place the saucepan over medium heat and cook, whisking constantly, until the mixture thickens and begins to bubble. Continue to cook for 2 minutes, then remove from heat.
In a small bowl, whisk the egg yolks. Slowly pour a small amount of the hot sugar mixture into the egg yolks to temper them. Gradually whisk the tempered egg yolks back into the hot sugar mixture in the saucepan.
Cook the mixture for an additional 2 minutes, then remove from the heat. Stir in the fresh lemon juice and butter until smooth. Pour the lemon filling over the cooled shortbread crust. - Make the Meringue: In a clean mixing bowl, beat the egg whites and cream of tartar on medium speed until soft peaks form. Gradually add the sugar, one tablespoon at a time, while continuing to beat until stiff peaks form. Beat in the vanilla extract.
- Assemble and Bake: Spread the meringue evenly over the lemon filling, making sure to seal the edges to the crust.
Bake in the preheated oven for 10-12 minutes, or until the meringue is golden brown. Remove from the oven and allow the bars to cool completely in the pan. - Serve: Once the bars are cooled, slice them into squares and serve. For best results, chill the bars for at least 1 hour before serving.
Notes
- You can use a store-bought shortbread crust if you prefer to save time.
- For a firmer filling, increase the cornstarch to 3 tablespoons.
- If you want a stronger lemon flavor, add lemon zest to the filling.
- Prep Time: 25 minutes
- Cook Time: 25 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 bar (based on 16 servings)
- Calories: 210
- Sugar: 23g
- Sodium: 45mg
- Fat: 9g
- Saturated Fat: 5g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 0g
- Protein: 3g
- Cholesterol: 70mg