Lemon Meringue Bars Recipe

Jump To Recipe
Avatar Author's default profile picture
Brad January 6, 2021

How To Make Lemon Meringue Bars

Sink your teeth into these decadent lemon meringue bars! They’re filled with a tangy lemon filling and topped with a sweet meringue for the sweetest treat.

Preparation: 10 minutes
Cooking: 55 minutes
Chill Time: 1 hour
Total: 2 hours 5 minutes

Serves:

Ingredients

For Crust:

  • cupsall-purpose flour
  • ½cuppowdered sugar
  • ½tspsalt
  • ¾cupunsalted butter,(1½ sticks), cubed, room temperature

For Lemon Filling:

  • 3large eggs
  • 1egg yolk,reserve white for meringue
  • 1cupgranulated sugar
  • ½cuplemon juice
  • 1tbsplemon zest
  • ¼cupall-purpose flour

For Meringue:

  • 1egg white
  • 1pinchsalt
  • cupgranulated sugar

Instructions

  1. Preheat the oven to 325 degrees F. Grease and line a 9-inch square baking dish with parchment paper and place on a baking sheet.

Crust:

  1. Combine the flour, powdered sugar, salt, and butter in a medium bowl, and use hands to mix until a crumbly dough forms.

  2. Transfer the dough to the prepared pan, and use hands to press it against the bottom and about 1-inch up the sides. Poke the bottom all over with a fork.

  3. Bake for 20 minutes until light golden brown.

Lemon Filling:

  1. In a large bowl, whisk together the eggs, and egg yolk. Add the granulated sugar, lemon juice, zest, and a pinch of salt, and whisk to combine. Whisk in the flour until just combined.

  2. When the crust is done baking, remove it from the oven.

  3. Pour the lemon filling over the crust, then carefully return it to the oven for 25 minutes until the filling no longer jiggles and the center is mostly set.

Meringue:

  1. In a clean, dry medium bowl, use an electric hand mixer to beat the egg white until stiff peaks form. Add about half of the sugar, whip for 30 seconds, then add the rest of the sugar and whip until combined.

  2. Transfer the meringue to a pastry bag fitted with a large tip, or zip-top bag with a corner snipped off.

  3. Pipe 9 evenly-spaced dollops of meringue on top of the lemon bars.

  4. Return to the oven for 10 to 12 minutes until the meringues are lightly browned.

  5. Let cool completely, then refrigerate for 1 to 2 hours.

  6. Slice into 9 bars, then serve, and enjoy!

Nutrition

  • Calories: 398.18kcal
  • Fat: 17.60g
  • Saturated Fat: 10.42g
  • Trans Fat: 0.63g
  • Monounsaturated Fat: 4.78g
  • Polyunsaturated Fat: 1.06g
  • Carbohydrates: 56.07g
  • Fiber: 0.77g
  • Sugar: 36.63g
  • Protein: 5.38g
  • Cholesterol: 118.91mg
  • Sodium: 177.99mg
  • Calcium: 21.81mg
  • Potassium: 75.74mg
  • Iron: 1.50mg
  • Vitamin A: 161.78µg
  • Vitamin C: 6.11mg
Advertisement
CONTINUE READING BELOW
Chat Bubble Icon Share your own special recipe
Submit Your Own Recipe

Have your own special recipe to share? Submit Your Recipe Today!

Advertisement
CONTINUE READING BELOW
Advertisement
CONTINUE READING BELOW

Related Pies & Pastries Recipes

Pies & Pastries

Blueberry Hand Pies

Try out blueberry hand pies for some quick, on-the-go, sweet…
Total 1 hr 10 mins
Pies & Pastries

Pumpkin Whoopie Pies

Whoopie pies are soft, cake-like cookie rounds sandwiched together with…
Total 25 mins
Advertisement
CONTINUE READING BELOW
Comments

    Leave a comment

    Replying to