Print

Creamy Lemon Meringue Pie Bars Recipe Easy Zesty Shortbread Crust

creamy lemon meringue pie bars - featured image
Print Recipe

These creamy lemon meringue pie bars feature a zesty shortbread crust, a smooth lemon filling, and a light, airy meringue topping. Perfect for a quick, refreshing dessert that’s easy to make and loved by all.

Ingredients

Scale
  • 1 cup (227g) unsalted butter, softened
  • 1/2 cup (100g) granulated sugar
  • 2 cups (250g) all-purpose flour
  • 1 tablespoon finely grated lemon zest
  • 1/4 teaspoon salt
  • 4 large eggs, room temperature
  • 1 1/2 cups (300g) granulated sugar
  • 1/4 cup (30g) all-purpose flour
  • 1/2 cup (120ml) freshly squeezed lemon juice (about 3–4 lemons)
  • 2 teaspoons lemon zest
  • 1/2 cup (120ml) whole milk
  • 4 large egg whites, room temperature
  • 1/2 cup (100g) granulated sugar
  • 1/4 teaspoon cream of tartar
  • 1/2 teaspoon vanilla extract (optional)

Instructions

  1. Preheat oven to 350°F (175°C). In a large bowl, cream together softened butter and 1/2 cup sugar until light and fluffy, about 3-4 minutes using a hand or stand mixer. Add lemon zest and mix briefly.
  2. Add 2 cups flour and 1/4 teaspoon salt to butter mixture. Stir until combined and crumbly dough forms. Press evenly into bottom of greased 9×13 inch pan. Use bottom of measuring cup to press firmly and smooth surface.
  3. Bake crust for 18-20 minutes or until lightly golden around edges. Remove and cool slightly.
  4. In medium bowl, whisk 4 eggs and 1 1/2 cups sugar until smooth and pale, about 2 minutes. Add 1/4 cup flour and whisk until no lumps remain.
  5. Warm milk gently in saucepan over low heat until just warm. Slowly pour warm milk into egg mixture, whisking constantly to prevent scrambling.
  6. Add 1/2 cup lemon juice and 2 teaspoons lemon zest. Mix until combined.
  7. Pour filling over baked crust, spreading evenly. Bake 20-25 minutes until filling is set but slightly jiggly in center.
  8. While filling bakes, beat 4 egg whites with cream of tartar on medium speed until foamy. Gradually add 1/2 cup sugar, increasing speed to high. Beat until stiff, glossy peaks form. Beat in vanilla if using.
  9. Remove bars from oven once filling is set. Immediately spread meringue evenly over hot filling, sealing edges to prevent shrinking.
  10. Return to oven and bake 8-10 minutes at 350°F (175°C) until meringue is golden brown.
  11. Cool bars completely at room temperature, then refrigerate at least 2 hours before slicing for clean cuts.

Notes

Use softened, not melted butter for crust. Keep egg whites at room temperature before whipping for best meringue. Seal meringue edges to prevent shrinking. Watch oven closely during meringue baking to avoid burning. Chill bars at least 2 hours before slicing for clean cuts. Fresh lemon juice and zest are preferred for best flavor.

Nutrition

Keywords: lemon bars, lemon meringue, shortbread crust, creamy lemon filling, easy dessert, lemon dessert, meringue topping, zesty lemon, homemade bars

Find it online: https://blixfood.com/creamy-lemon-meringue-pie-bars-recipe-easy-zesty-shortbread-crust/