Lemon Meringue Bars
Lemon meringue bars are packed with bright lemon filling, toasted meringue topping, and a buttery shortbread base. They bring everything you love about the classic pie into a form that can be sliced and served to a crowd.
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Makes: 12 bars
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Ingredients
Shortbread Crust
- 1 cup (2 sticks) unsalted butter
- ⅓ cup granulated sugar
- 1 teaspoon vanilla extract
- 2 cups all-purpose flour
- ¼ teaspoon salt
Lemon Filling
- 1 cup granulated sugar
- 2 tablespoon all-purpose flour
- 2 tablespoon cornstarch
- ¼ teaspoon salt
- ⅛ teaspoon turmeric optional for color
- 2 large eggs
- 2 large egg yolks (reserve whites for meringue)
- ⅔ cup freshly squeezed lemon juice
- 2 tablespoon lemon zest
Meringue Topping
- 4 large egg whites (use 2 from lemon filling)
- 1 cup granulated sugar
- ¼ teaspoon cream of tartar
- 1 teaspoon cornstarch
- ¾ teaspoon vanilla extract
Instructions
Shortbread Crust
- In a small saucepan over medium heat, melt butter, swirling occasionally, until golden and nutty-smelling, about 5-7 minutes. Pour into a large bowl and cool for about 10 minutes.
- While butter is cooling, preheat oven to 350 degrees F and line a 9x9-inch baking pan with parchment paper.
- Stir sugar and vanilla extract into the cooled brown butter. Mix in the flour and salt until a soft dough forms. Press dough evenly into the prepared pan and prick all over with a fork.
- Bake for 18-22 minutes, until edges of crust are lightly golden. Let cool for at least 5 minutes.
Lemon Filling
- In a large bowl, whisk together sugar, flour, cornstarch, salt, and turmeric (if using).
- Add eggs, egg yolks, lemon juice, and lemon zest. Whisk together until completely smooth.
- Pour filling over slightly cooled crust and return to the oven and bake for 20-23 minutes, until edges are set, but the center has a slight jiggle.
- Cool completely at room temperature before adding the meringue topping.
Meringue Topping
- In a double boiler or in a heatproof bowl set over a saucepan of simmering water, add egg whites, sugar, cream of tartar, and cornstarch. Whisk constantly until the sugar is fully dissolved and the mixture reaches 160 degrees F, about 3-5 minutes.
- Transfer mixture to a stand mixer (or use a hand mixer) and beat on high speed until thick, glossy stiff peaks form, 5-7 minutes. Beat in vanilla.
- Spread the meringue over the cooled lemon layer, using the back of a spoon to create swoops and peaks.
- Toast with a kitchen torch or under your oven's broiler, until golden in spots.
- Chill for at least 2 hours before slicing. To slice, use a sharp knife, wiping it clean with a hot, dry cloth between every cut.
Notes
- Store lemon meringue bars in an airtight container in the refrigerator for up to 3 days.
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