Lemon Meringue Bars Recipe

Lemon meringue bars are a delightful twist on the classic lemon meringue pie, offering a delicious combination of tart lemon filling, buttery crust, and fluffy meringue topping.

These bars are perfect for any occasion and are sure to impress with their beautiful layers and flavors.

Follow this recipe to create lemon meringue bars similar to the ones shown in the image.

Ingredients:

For the Crust:

1 1/2 cups of graham cracker crumbs

1/4 cup of granulated sugar

1/2 cup of unsalted butter, melted

For the Lemon Filling:

1 cup of granulated sugar

1/4 cup of cornstarch

1 cup of water

1/2 cup of freshly squeezed lemon juice (about 2-3 lemons)

1 tablespoon of lemon zest

4 large egg yolks

2 tablespoons of unsalted butter

For the Meringue Topping:

4 large egg whites

1/2 cup of granulated sugar

1/4 teaspoon of cream of tartar

1 teaspoon of vanilla extract

Instructions:

Prepare the Crust:

Preheat your oven to 350°F (175°C).

In a medium bowl, combine the graham cracker crumbs, granulated sugar, and melted butter.

Press the mixture firmly into the bottom of a 9×13 inch baking dish.

Bake in the preheated oven for 10 minutes. Remove and let cool while you prepare the filling.

Make the Lemon Filling:

In a medium saucepan, whisk together the granulated sugar and cornstarch.

Gradually add the water, lemon juice, and lemon zest, whisking until smooth.

Cook over medium heat, stirring constantly, until the mixture thickens and comes to a boil. Boil for 1-2 minutes, then remove from heat.

In a small bowl, beat the egg yolks. Gradually whisk in a small amount of the hot lemon mixture to temper the yolks.

Return the tempered yolks to the saucepan and cook for an additional 2 minutes, stirring constantly.

Remove from heat and stir in the butter until melted and smooth.

Pour the lemon filling over the prepared crust.

Prepare the Meringue:

In a large mixing bowl, beat the egg whites and cream of tartar on medium speed until soft peaks form.

Gradually add the granulated sugar, 1 tablespoon at a time, beating on high speed until stiff peaks form and the sugar is dissolved.

Beat in the vanilla extract.

Assemble and Bake the Bars:

Spread the meringue evenly over the lemon filling, making sure to seal the edges to prevent the meringue from shrinking.

Bake in the preheated oven for 12-15 minutes, or until the meringue is golden brown.

Remove from the oven and let cool to room temperature, then refrigerate for at least 2 hours before cutting into bars.

Serve and Enjoy:

Cut the lemon meringue bars into squares and serve chilled.

Store any leftovers in the refrigerator.

Tips for Perfect Lemon Meringue Bars:

Sealing the Meringue: Make sure to spread the meringue all the way to the edges of the pan to seal it to the crust, which prevents shrinking.

Lemon Zest: Fresh lemon zest adds a burst of flavor to the filling. Use a microplane grater for best results.

Room Temperature Eggs: Use room temperature egg whites for the meringue to achieve the best volume and texture.

Enjoying Your Lemon Meringue Bars:

These lemon meringue bars are a refreshing and tangy dessert that’s perfect for spring and summer gatherings.

Their bright flavor and beautiful presentation make them a crowd-pleaser.

Keywords:

Lemon meringue bars

Lemon dessert recipe

Tart and sweet bars

Meringue topping

Lemon filling

Graham cracker crust

Classic dessert twist