Print

Fluffy Lemon Meringue Pie Bars

lemon meringue pie bars - featured image
Print Recipe

These fluffy lemon meringue pie bars feature a tangy, creamy lemon filling topped with a light, toasted meringue. Perfect for potlucks, picnics, or any occasion needing a bright, sweet treat.

Ingredients

Scale
  • 1 ½ cups all-purpose flour (190 g)
  • ½ cup granulated sugar (100 g)
  • ½ cup unsalted butter (115 g), cold and cubed
  • ¼ tsp salt
  • ¾ cup fresh lemon juice (about 4–5 medium lemons / 180 ml)
  • 1 tbsp lemon zest
  • 1 cup granulated sugar (200 g)
  • 4 large eggs, room temperature
  • 3 tbsp all-purpose flour (25 g)
  • Pinch of salt
  • 2 tbsp heavy cream (30 ml) (optional)
  • 4 large egg whites, room temperature
  • ½ cup granulated sugar (100 g)
  • ¼ tsp cream of tartar
  • ½ tsp vanilla extract

Instructions

  1. Preheat oven to 350°F (175°C). Line a 9×9 inch baking pan with parchment paper, leaving an overhang for easy removal.
  2. In a medium bowl, whisk together 1 ½ cups flour, ½ cup sugar, and ¼ tsp salt. Cut in cold, cubed butter until mixture resembles coarse crumbs.
  3. Press crust mixture firmly and evenly into the bottom of the pan. Bake for 18-20 minutes until edges are golden brown. Let cool slightly.
  4. In a large bowl, whisk together 1 cup sugar, 3 tbsp flour, and a pinch of salt. Add eggs one at a time, whisking well after each addition until smooth.
  5. Stir in fresh lemon juice, lemon zest, and heavy cream if using. Pour filling over warm crust.
  6. Bake for 20-25 minutes until filling is just set but still slightly jiggly. Let cool completely to room temperature (about 30 minutes).
  7. Beat egg whites with ¼ tsp cream of tartar in a clean, dry bowl until soft peaks form.
  8. Gradually add ½ cup sugar while beating until stiff, glossy peaks form. Add vanilla extract and beat briefly to combine.
  9. Spread meringue evenly over cooled lemon filling, sealing edges to crust to prevent shrinking.
  10. Bake at 350°F (175°C) for 12-15 minutes until meringue is golden and fluffy. Watch closely to avoid burning.
  11. Remove from oven and cool completely on a wire rack. Chill in refrigerator at least 2 hours or overnight to firm up.
  12. Use parchment overhang to lift bars from pan and cut into squares with a sharp knife, wiping knife clean between cuts.

Notes

Use room temperature egg whites for best meringue volume. Ensure mixing bowls and beaters are grease-free. Add sugar gradually when whipping meringue to avoid gritty texture. Seal meringue edges to crust to prevent shrinking. Chill bars thoroughly before slicing for clean cuts. Fresh lemon juice and zest provide best flavor. Meringue may weep after cooling; serve soon or keep chilled.

Nutrition

Keywords: lemon bars, lemon meringue, dessert bars, lemon dessert, easy lemon bars, meringue topping, homemade lemon bars, tangy lemon dessert

Find it online: https://zoeplate.com/fluffy-lemon-meringue-pie-bars-easy-homemade-tangy-creamy-filling-recipe/