Lemon meringue pie bars

These lemon meringue pie bars combine the bright, tangy flavor of classic lemon meringue pie with the convenient, shareable format of a bar dessert. With a buttery shortbread crust, luscious lemon filling, and a fluffy toasted meringue topping, these bars are perfect for gatherings, potlucks, or whenever you need a refreshing citrus treat.

Ingredients

For the Shortbread Crust:

• 1½ cups all-purpose flour
• ⅓ cup granulated sugar
• ¼ teaspoon salt
• ½ cup (1 stick) cold unsalted butter, cubed
• 1 large egg yolk
• 1 tablespoon cold water
• ½ teaspoon vanilla extract

For the Lemon Filling:

• 1 cup granulated sugar
• ¼ cup cornstarch
• ¼ teaspoon salt
• 1½ cups water
• 4 large egg yolks, lightly beaten
• Zest of 2 lemons
• ½ cup fresh lemon juice (from about 3-4 lemons)
• 2 tablespoons unsalted butter

For the Meringue Topping:

• 4 large egg whites (at room temperature)
• ¼ teaspoon cream of tartar
• ½ cup granulated sugar
• ½ teaspoon vanilla extract

Instructions

For the Crust:

1. Preheat oven to 350°F (175°C). Line a 9×9-inch baking pan with parchment paper, leaving overhang on all sides.
2. In a food processor, pulse together flour, sugar, and salt. Add butter and pulse until mixture resembles coarse crumbs.
3. Add egg yolk, water, and vanilla. Pulse until dough just comes together.
4. Press the dough evenly into the bottom of the prepared pan.
5. Bake for 20-22 minutes, until edges are lightly golden. Set aside to cool slightly while preparing the filling.

For the Lemon Filling:

1. In a medium saucepan, whisk together sugar, cornstarch, and salt.
2. Gradually whisk in water until smooth, then turn heat to medium.
3. Cook, whisking constantly, until mixture begins to thicken and bubble, about 3-4 minutes.
4. In a small bowl, whisk egg yolks. Gradually whisk about ½ cup of the hot mixture into the egg yolks to temper them.
5. Pour the egg mixture back into the saucepan and continue cooking, whisking constantly, until very thick, about 2-3 more minutes.
6. Remove from heat and stir in lemon zest, lemon juice, and butter until smooth.
7. Pour filling over the baked crust and spread evenly.

For the Meringue:

1. In a clean mixing bowl, beat egg whites with cream of tartar until frothy.
2. Gradually add sugar, 1 tablespoon at a time, beating continuously until stiff glossy peaks form, about 5-7 minutes.
3. Beat in vanilla extract.
4. Spread or pipe meringue over the lemon filling, ensuring it touches the edges of the pan to prevent shrinking.
5. Create decorative peaks with the back of a spoon if desired.
6. Bake at 350°F for 15-18 minutes, until meringue is golden brown.
7. Cool completely at room temperature, then refrigerate for at least 4 hours or overnight before cutting.

To Serve:

1. Use the parchment paper overhang to lift the bars out of the pan.
2. With a sharp knife dipped in hot water and wiped dry between cuts, slice into squares.
3. Store leftovers covered in the refrigerator for up to 3 days.

Recipe Notes

• For the best flavor, use fresh lemon juice rather than bottled.
• Make sure your mixing bowl is completely clean and dry when making the meringue—any grease or water can prevent it from whipping properly.
• Let the bars set completely before cutting for the cleanest slices.
• For a more intense lemon flavor, add an extra tablespoon of zest to the filling.