Name: Lemon Meringue Bars
Prep time: 20 min
Cook time: 40 min
Total time: 1 h
Ingredients: For the Crust: 3/4 cup all-purpose flour; 1/4 cup cornstarch; 1/2 cup confectioner’s sugar; 1 stick of cold butter, cut into 1/2-inch pieces; For the Filling: 1 1/2 cups granulated sugar; Zest of one lemon (remember to thoroughly wash lemon before zesting); 1/2 cup freshly squeezed lemon juice; 4 large eggs; Pinch of salt; For the Meringue: 3 egg whites at room temperature; 1/8 teaspoon cream of tartar; 1/2 cup granulated sugar

Lemon Meringue Bars

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All the joy of lemon meringue pie without the added fuss of rolling a crust. You’ll love this buttery shortbread base, the tangy filling, and the fluffy meringue in these Lemon Meringue Bars!

Author: Bill Dugan
Prep Time: 20 minutes
Cook Time: 40 minutes
Total Time: 1 hour
Yield: 16 bars 1x
Category: Bakery

Ingredients

Scale

For the Crust:
- 3/4 cup all-purpose flour
- 1/4 cup cornstarch
- 1/2 cup confectioner’s sugar
- 1 stick of cold butter, cut into 1/2-inch pieces
For the Filling:
- 1 1/2 cups granulated sugar
- Zest of one lemon (remember to thoroughly wash lemon before zesting)
- 1/2 cup freshly squeezed lemon juice
- 4 large eggs
- Pinch of salt
For the Meringue:
- 3 egg whites at room temperature
- 1/8 teaspoon cream of tartar
- 1/2 cup granulated sugar

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Instructions

Preheat oven to 350 degrees F.
Spray a 9×9-inch baking pan with nonstick baking spray.
In a food processor, pulse the crust ingredients together until you have a mixture the consistency of a coarse meal.
Press the crust mixture into the bottom of the baking pan.
Bake the crust for 15 to 17 minutes.
Meanwhile, combine all the filling ingredients and beat them together (in a bowl or food processor) until they reach a consistent smoothness.
Take the crust out of the oven and pour the filling over the crust.
Return the pan to the oven and bake for 10 to 12 minutes.
While the filling is baking, make the meringue.
Beat the egg whites and cream of tartar until the egg whites form soft peaks. Don’t over-beat.
Add in the sugar gradually, beating on medium-low to medium speed, until the meringue is fluffy and shiny.
Take the pan out of the oven and spoon the meringue on top.
Bake for another 10 minutes or so, until the meringue is just browned at the tips.
Cool completely before cutting and serving.

Notes

Don’t make this recipe on a humid day; the meringue won’t form properly. Also, make sure you use only egg whites; there shouldn’t be any yolk at all. And make sure the bowl you beat the meringue in is super clean; any water or oil residue will doom your meringue.

Find it online: https://foodgardening.mequoda.com/recipe/lemon-meringue-bars/