Description
These Lemon Meringue Bars feature a buttery shortbread crust topped with a tangy lemon filling and a fluffy, sweet meringue layer. Baked to perfection, this dessert offers a delightful balance of tartness and sweetness that is perfect for any occasion.
Ingredients
Scale
Shortbread Crust
- 1 cup all-purpose flour
- 1/4 cup granulated sugar
- 1/2 cup unsalted butter, cold and cubed
- 1/4 tsp salt
Lemon Filling
- 1 cup granulated sugar
- 2 tbsp cornstarch
- 1/4 tsp salt
- 1 1/2 cups water
- 4 large egg yolks (reserve the egg whites for meringue)
- 1/2 cup fresh lemon juice (about 2 lemons)
- 2 tbsp unsalted butter
Meringue
- 4 large egg whites
- 1/4 tsp cream of tartar
- 1/2 cup granulated sugar
- 1 tsp vanilla extract
Instructions
- Make the Shortbread Crust: Preheat your oven to 350°F (175°C). Grease or line an 8×8-inch baking pan with parchment paper. Combine the flour, 1/4 cup sugar, cold cubed butter, and salt. Mix until the mixture is crumbly and evenly combined. Press this dough firmly into the prepared baking pan, covering the bottom completely.
- Bake the Crust: Bake the crust in the preheated oven for 18-20 minutes or until lightly golden. Remove from the oven and allow it to cool slightly while you prepare the lemon filling.
- Make the Lemon Filling: In a medium saucepan, whisk together 1 cup granulated sugar, cornstarch, and salt. Gradually whisk in the water until smooth. Cook the mixture over medium heat, stirring constantly until it thickens and begins to bubble. Temper the egg yolks by slowly adding a small amount of the hot lemon mixture into the yolks while whisking vigorously, then pour the yolk mixture back into the saucepan. Cook for another 2 minutes, stirring constantly, until very thick. Remove from heat and stir in the lemon juice and 2 tablespoons unsalted butter until fully incorporated.
- Pour Filling Over Crust: Pour the lemon filling evenly over the baked shortbread crust and spread it out smoothly.
- Make the Meringue: In a clean mixing bowl, beat the egg whites and cream of tartar on medium speed until soft peaks form. Gradually add the 1/2 cup sugar one tablespoon at a time, continuing to beat until stiff peaks form. Beat in the vanilla extract until combined.
- Top with Meringue: Spread the meringue evenly over the lemon filling, making sure to seal the edges to the crust to prevent shrinking.
- Bake the Bars: Return the pan to the oven and bake for an additional 12-15 minutes or until the meringue is golden brown on top.
- Cool and Serve: Allow the bars to cool completely at room temperature, then chill in the refrigerator for at least 1 hour before slicing into 16 squares. Serve chilled for the best texture and flavor.
Notes
- Use fresh lemon juice for the best flavor.
- Make sure the egg whites are clean and free from yolk to achieve perfect meringue peaks.
- Seal the edges of the meringue to the crust to prevent it from shrinking.
- Chilling the bars improves the setting and makes slicing easier.
- Store leftovers in an airtight container in the refrigerator for up to 3 days.
