Best Lemon Meringue Pie Bars

 Lemon Meringue Pie Bars

Lemon Meringue Pie Bars present a crisp base, a lemony filling, and a fluffy meringue topping! With fresh lemon juice and zest, these bars are bursting with citrusy goodness.

One of our most popular recipes–transformed into a bar. Perfect for a crowd, these lemon bars feature a shortbread crust, tangy lemon curd and toasted marshmallowy meringue.

Tangy and sweet, these lemon meringue pie bars start with a homemade lemon curd topped with pillowy meringue. All the amazingness of lemon meringue pie, but in bar form. These pie bars are perfect for parties or the holidays!

INGREDIENTS

  

1 cup of flour

1/4 cup of powdered sugar

1 stick 1/2 cup of butter, cut into cubes

Filling:

6 large eggs

2 1/4 cup of granulated sugar

3/4 cup of lemon juice

zest of 2 medium-sized lemons

Meringue:

3 large egg whites

3/4 cup of granulated sugar

INSTRUCTIONS

Preheat oven to 350.

In a medium bowl, mix together flour and powdered sugar for the crust. Cut in butter (I use my hands, you could also use a fork or a food processor) until the mixture forms a dough. Pat it into a 9×13 pan. It will be very thin — that is fine.

Bake crust for about 10 minutes, until puffed and golden around the edges.

Prepare filling — in the bowl of your mixer, beat eggs, sugar, lemon juice, and zest on medium speed for about a minute and a half. Pour over the crust and bake for about 20 minutes or until the filling is set and no longer runny on top. Remove from oven, let cool, and chill bars until cold and firm.

In a metal mixing bowl set over a pot of simmering water, whisk together egg whites and sugar for meringue. Whisk until the sugar seems to have melted and the mixture forms a syrup, about 10 minutes. Remove from stove and set the bowl on your mixer. Beat on high with the whisk attachment until it forms stiff peaks.

Cut bars into squares. Pipe or spoon meringue on bars and brown each with a small kitchen torch. Alternately – you could spoon the meringue over the entire pan of bars before cutting and brown under your broiler – I just find that the bars cut neater before the meringue is added and I prefer the look.