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Lemon Meringue Pie Bars: A Citrusy Twist on a Classic Dessert
Lemon meringue pie has always been a crowd favorite—creamy, tangy lemon filling balanced with fluffy, sweet meringue on top. But what if you could enjoy all of that goodness in an easy-to-serve, bite-sized form? That’s where Lemon Meringue Pie Bars come in. These delightful bars combine the zesty brightness of lemons with the indulgent sweetness of meringue, all layered on a buttery shortbread crust. Perfect for parties, potlucks, or a weekend treat, they offer the classic flavors you love in a more portable and shareable format.
Let’s walk through the process step by step, so you can recreate this irresistible dessert in your own kitchen.
Ingredients
For the crust:
- 1 cup (225 g) unsalted butter, softened
- ½ cup (100 g) granulated sugar
- 2 cups (250 g) all-purpose flour
- Pinch of salt
For the lemon filling:
- 1 ½ cups (300 g) granulated sugar
- ¼ cup (30 g) all-purpose flour
- 4 large eggs
- ⅔ cup (160 ml) freshly squeezed lemon juice (about 3–4 lemons)
- 1 tablespoon lemon zest
For the meringue topping:
- 4 large egg whites (room temperature)
- ½ teaspoon cream of tartar
- ½ cup (100 g) granulated sugar
Step-by-Step Method
Step 1: Prepare the shortbread crust
- Preheat your oven to 350°F (175°C) and line a 9×13-inch baking pan with parchment paper, leaving some overhang for easy removal later.
- In a mixing bowl, cream together the softened butter and sugar until light and fluffy.
- Add the flour and pinch of salt, mixing until it forms a crumbly dough.
- Press the dough evenly into the prepared baking pan, making sure it’s packed firmly.
- Bake for 18–20 minutes, or until lightly golden around the edges. Set aside to cool slightly while you prepare the filling.
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