Description
These Lemon Pie Bars with Strawberry Meringue are the perfect blend of tart, sweet, and fruity! A buttery, flaky crust is topped with a tangy lemon filling and crowned with fluffy, pink strawberry meringue. These bars are an irresistible twist on the classic lemon meringue pie and are perfect for any occasion!
Ingredients
Scale
For the Crust:
- 1 ½ cups all-purpose flour
- ½ cup powdered sugar
- ¼ teaspoon salt
- ½ cup unsalted butter, cold and cubed
For the Lemon Filling:
- 1 cup granulated sugar
- 2 tablespoons cornstarch
- ¼ teaspoon salt
- 1 ½ cups water
- 4 large egg yolks
- ½ cup fresh lemon juice (about 3 lemons)
- 2 tablespoons unsalted butter
- 1 tablespoon lemon zest
For the Strawberry Meringue:
- 4 large egg whites
- 1 cup granulated sugar
- ½ teaspoon vanilla extract
- 2 tablespoons fresh strawberry puree (blend fresh strawberries and strain to remove seeds)
- Pinch of salt
Instructions
- Make the Crust:
- Preheat your oven to 350°F (175°C). Grease and line an 8×8-inch baking pan with parchment paper, leaving some overhang for easy removal.
- In a medium bowl, combine the flour, powdered sugar, and salt.
- Cut in the cold cubed butter using a pastry cutter or your hands until the mixture resembles coarse crumbs.
- Press the dough into the prepared pan to form an even layer.
- Bake for 15-18 minutes, or until lightly golden. Remove from the oven and set aside to cool slightly.
- Prepare the Lemon Filling:
- In a medium saucepan, whisk together the sugar, cornstarch, and salt.
- Slowly add the water and whisk until the cornstarch dissolves completely.
- Bring the mixture to a simmer over medium heat, stirring constantly. Once the mixture thickens, whisk a small amount into the egg yolks to temper them, then slowly whisk the egg yolk mixture back into the saucepan.
- Continue to cook the filling for another 2-3 minutes, until it becomes very thick.
- Remove from the heat and stir in the lemon juice, lemon zest, and butter until smooth.
- Pour the lemon filling over the partially baked crust, spreading it evenly.
- Make the Strawberry Meringue:
- In a clean mixing bowl, beat the egg whites and a pinch of salt with an electric mixer on medium speed until soft peaks form.
- Gradually add the sugar, about 1 tablespoon at a time, continuing to beat until stiff, glossy peaks form. This should take about 5-7 minutes.
- Gently fold in the vanilla extract and strawberry puree. Be careful not to deflate the meringue.
- Assemble the Bars:
- Spoon the strawberry meringue onto the lemon filling, spreading it out evenly with a spatula.
- Use the back of a spoon to create soft peaks or swirls in the meringue for a beautiful presentation.
- Bake the Bars:
- Bake the assembled bars at 350°F (175°C) for 12-15 minutes or until the meringue is lightly golden brown on top.
- Remove from the oven and allow to cool completely at room temperature. For best results, chill the bars in the refrigerator for 2-3 hours before slicing.
- Serve:
- Once chilled, slice into squares or bars and serve. Enjoy the zesty lemon filling and sweet strawberry meringue!
Notes
- You can make the strawberry puree ahead of time and store it in the fridge for a few days.
- The meringue will hold its shape well once it’s baked, so feel free to make it a day ahead and chill in the fridge overnight for even more flavor.
- For a stronger strawberry flavor, add more strawberry puree to the meringue. Just be mindful of the consistency—it should still form stiff peaks.
- Prep Time: 25 minutes
- Cook Time: 30 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 bar (1/12th of the pan)
- Calories: 240
- Sugar: 30g
- Sodium: 40mg
- Fat: 10g
- Saturated Fat: 6g
- Unsaturated Fat: 4g
- Trans Fat: 0 g
- Carbohydrates: 34g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 60 mg