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lemon meringue pie bars - featured image

Lemon Meringue Pie Bars: Easy No-Bake Recipe

  • Author: Natalia
  • Total Time: 2 hours 30 minutes
  • Yield: 12 servings 1x

Description

These lemon meringue pie bars offer the classic flavors of lemon curd and meringue with a buttery shortbread crust, all in an easy-to-handle bar format. They are mostly no-bake, stable, and perfect for make-ahead entertaining.

Ingredients

Scale
  • 1/2 cup (113g) unsalted butter, softened
  • 1/3 cup (40g) confectioners’ sugar
  • 1 cup (125g) all-purpose flour
  • 1 tablespoon cornstarch
  • Zest of 1 large lemon
  • 1 cup (240ml) fresh lemon juice
  • 4 large egg yolks
  • 1 cup (200g) granulated sugar
  • 1/2 cup (113g) unsalted butter, cubed
  • Zest of 2 large lemons
  • 4 large egg whites, room temperature
  • 1/4 teaspoon cream of tartar
  • 1/2 cup (100g) granulated sugar
  • 1/2 teaspoon vanilla extract
  • Pinch of salt

Instructions

  1. Preheat oven to 350°F (175°C). Line a 9×9 inch baking pan with parchment paper and grease lightly.
  2. Mix softened butter, confectioners’ sugar, and lemon zest until creamy. Add flour and cornstarch; mix until crumbly. Press firmly into the pan.
  3. Bake crust for 15-18 minutes until edges are golden. Cool completely on a wire rack.
  4. In a saucepan, whisk egg yolks and granulated sugar until pale. Add lemon juice, zest, and salt.
  5. Cook over medium-low heat, whisking constantly, until thickened (6-8 minutes). Do not boil.
  6. Remove from heat and whisk in cubed butter until melted and glossy. Pour over cooled crust and refrigerate for 30 minutes.
  7. Beat egg whites and cream of tartar until soft peaks form. Gradually add 1/2 cup sugar while beating on high until stiff, glossy peaks form. Add vanilla and salt.
  8. Spread meringue over chilled curd, sealing edges to the crust.
  9. Broil on high for 1-2 minutes until golden brown. Watch closely.
  10. Cool to room temperature, then refrigerate for at least 2 hours or overnight before cutting into 12 squares.

Notes

Ensure the crust is completely cool before adding curd to prevent sogginess. Use fresh lemon juice for best flavor. Cream of tartar is essential for stable meringue. Store in the refrigerator for up to 5 days. Do not freeze as texture will suffer.

  • Prep Time: 30 minutes
  • Cook Time: 30 minutes
  • Category: Dessert
  • Cuisine: American

Nutrition

  • Serving Size: 1 bar
  • Calories: 280
  • Sugar: 32
  • Sodium: 120
  • Fat: 14
  • Saturated Fat: 8
  • Carbohydrates: 38
  • Fiber: 0.5
  • Protein: 4

Keywords: lemon meringue pie bars, no-bake dessert, lemon bars, shortbread crust, meringue topping, easy dessert, make-ahead dessert

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Find it online: https://fooduvo.com/lemon-meringue-pie-bars-easy-no-bake-recipe/