Lemon Meringue Pie Bars

👩‍🍳 Instructions

1. Make the Crust

1. Preheat oven to 350°F (175°C). Line a 9-inch square baking pan with foil, leaving overhang for easy removal. Lightly coat with cooking spray.

2. Mix cookie crumbs with melted butter until evenly moistened.

3. Press mixture firmly into bottom of pan.

4. Bake 14 minutes, until lightly golden at edges.

2. Make the Lemon Filling

1. In a medium bowl, whisk sugar, salt, and lemon zest.

2. Add lemon juice and whisk until combined.

3. Whisk in eggs until smooth.

4. Pour mixture over hot crust.

5. Bake 18–22 minutes, until set at edges but slightly jiggly in center.

6. Cool completely, then cover and refrigerate at least 3 hours (or overnight).

3. Make the Marshmallow Meringue

1. In a heatproof bowl, combine egg whites and sugar. Place over a saucepan of simmering water (bowl shouldn’t touch water).

2. Whisk constantly for 5–7 minutes, until mixture reaches 140°F (60°C) and sugar is dissolved (no graininess).

3. Transfer to stand mixer. Beat on medium-high for 5–7 minutes until thick, glossy, and holds stiff peaks.

4. Assemble & Finish

1. Lift chilled lemon bars from pan using foil. Place on platter.

2. Spread meringue over top, making swirls and peaks.

3. Toast meringue with a kitchen torch, OR place under broiler for 1–2 minutes, watching closely.

4. Cut into squares with a hot, clean knife for neat slices.

🍴 Notes & Tips

• Rub zest into sugar with fingertips to release max lemon flavor.

• If you don’t have shortbread cookies, use graham crackers (increase butter to ~5 tbsp).

• Best eaten the same day (meringue softens over time), but keeps up to 3 days in fridge.