There is something simply irresistible about a classic dessert that combines bright sunshine flavors with fluffy sweetness, which is exactly what the Lemon Pie Bars with Strawberry Meringue Recipe delivers. Bursting with zesty lemon filling layered over a buttery crust, and topped with cloud-like strawberry meringue, these bars are the perfect balance of tart, sweet, and airy textures. Whether you’re after a stunning dessert for your next gathering or craving a special treat to brighten your day, this recipe will quickly become one of your favorites to bake and share.
Ingredients You’ll Need
This recipe relies on simple, everyday ingredients that come together to create an unforgettable taste and texture experience. Each component plays a crucial role, from the flaky crust to the tangy lemon filling and the delicately flavored strawberry meringue topping.
- All-purpose flour: The foundation for the crust, providing structure and a tender crumb.
- Powdered sugar: Adds a subtle sweetness and lightness to the crust.
- Salt: Enhances all the flavors and balances the sweetness.
- Unsalted butter: Gives the crust its rich, flaky texture and adds depth to the lemon filling.
- Granulated sugar: Sweetens both the lemon filling and the meringue, ensuring the perfect balance of flavors.
- Cornstarch: Thickens the luscious lemon filling to the perfect consistency.
- Water: Acts as the liquid base for the filling’s smooth texture.
- Egg yolks and egg whites: Yolks enrich the filling while whites create the airy, fluffy meringue.
- Fresh lemon juice: Brings fresh, tangy brightness that is key to the lemon filling.
- Lemon zest: Adds extra zing and a burst of citrus aroma.
- Vanilla extract: Subtly enhances the strawberry meringue’s flavor profile.
- Fresh strawberry puree: Infuses the meringue with natural sweetness and a beautiful pink hue.
How to Make Lemon Pie Bars with Strawberry Meringue Recipe
Step 1: Prepare the Crust
Begin by preheating your oven to 350°F (175°C) and lining an 8×8-inch baking pan with parchment paper for easy removal. Combine the flour, powdered sugar, and salt in a bowl, then cut in the cold butter until the mixture looks like coarse crumbs. Press the dough evenly into the pan—this buttery layer will become the perfect crisp and tender base for your bars.
Step 2: Bake the Crust
Bake the crust for about 15-18 minutes until it’s lightly golden around the edges. This pre-baking ensures a firm base that holds the luscious lemon filling without getting soggy. Once done, set it aside to cool slightly while you prepare the filling.
Step 3: Make the Lemon Filling
In a saucepan, whisk together sugar, cornstarch, and salt. Gradually pour in water, stirring until the cornstarch dissolves. Bring this mixture to a simmer over medium heat—patience here is key as you want it to thicken perfectly. Temper the egg yolks by whisking some of the hot mixture into them, then slowly whisk the yolks back in. Keep cooking until thickened, then stir in fresh lemon juice, zest, and butter to achieve that vibrant, creamy filling bursting with citrus flavor.
Step 4: Assemble the Bars
Pour your homemade lemon filling over the warm crust, spreading it evenly with a spatula. This layer will soon be topped with a heavenly cloud of strawberry meringue that brings both sweetness and height to the dessert.
Step 5: Prepare the Strawberry Meringue
Beat the egg whites with a pinch of salt until soft peaks form. Add the granulated sugar gradually while continuing to beat until you achieve glossy, stiff peaks—this ensures your meringue is perfectly stable. Gently fold in vanilla extract and fresh strawberry puree to infuse the meringue with a stunning pink color and natural sweetness. Take care to retain all that airiness by folding gently.
Step 6: Spread and Bake the Meringue
Spoon the strawberry meringue on top of the lemon layer, spreading it out smoothly. Use the back of a spoon to create soft peaks or swirls—that iconic meringue texture makes it visually irresistible. Bake for 12-15 minutes at 350°F (175°C) until the meringue tips turn a light golden color. Let the bars cool completely, then chill in the refrigerator to set everything beautifully before slicing.
How to Serve Lemon Pie Bars with Strawberry Meringue Recipe
Garnishes
A light dusting of powdered sugar or a few fresh sliced strawberries on top elevates the bars, adding a touch of elegance and extra fruity flair. Mint leaves can also brighten the presentation and aroma, perfectly complementing the citrus notes.
Side Dishes
These bars pair wonderfully with a scoop of vanilla bean ice cream or a dollop of freshly whipped cream to enhance their luscious textures. For a refreshing contrast, serve alongside a fresh berry salad or a cool cucumber-mint infused water.
Creative Ways to Present
Try serving the bars on a rustic wooden board or pretty pastel-colored plates to highlight their sunny colors. For special occasions, sprinkle edible rose petals or sprinkle tiny silver dragees over the meringue to wow your guests visually as well as with the taste.
Make Ahead and Storage
Storing Leftovers
Store any leftover Lemon Pie Bars with Strawberry Meringue Recipe in an airtight container in the refrigerator. They keep well for up to three days while maintaining their texture and flavor. Be sure to cover them gently to protect the delicate meringue topping from drying out.
Freezing
These bars can be frozen for up to one month. Wrap tightly in plastic wrap and place in a freezer-safe container. Thaw in the refrigerator overnight for best results, though the meringue might lose a bit of its original fluffiness upon thawing.
Reheating
Since meringue is best served cool, it’s ideal to enjoy the bars straight from the fridge. If you prefer them slightly warmed, gently heat a slice in the microwave for 10-15 seconds, but avoid overheating to preserve the meringue’s delicate texture.
FAQs
Can I use frozen strawberries for the meringue?
Fresh strawberries are preferred for their natural sweetness and vibrant color, but you can use frozen strawberries once thawed and pureed. Just make sure to strain the puree to remove excess moisture and seeds for a smooth meringue texture.
What if I don’t have fresh lemons?
Fresh lemon juice and zest make a big difference in the brightness of the lemon filling. If unavailable, bottled lemon juice can work, but skip the zest and maybe add a tiny pinch of citric acid for extra zing.
How do I avoid weeping or soggy meringue?
Ensure that you bake the meringue just until it turns lightly golden and the peaks are set. Overbeat the meringue, and it helps to fold in the strawberry puree gently to retain its structure. Also, chilling before slicing helps the layers set beautifully without weeping.
Can I make this Lemon Pie Bars with Strawberry Meringue Recipe vegan?
This particular recipe relies heavily on eggs for the filling and meringue, so it’s challenging to veganize without changing the texture significantly. However, experimenting with aquafaba (chickpea water) for meringue and plant-based substitutes could be a fun project!
What pan size is best for these bars?
A standard 8×8-inch baking pan is ideal for this recipe, providing just the right thickness balance between the crust, filling, and meringue. Using a larger pan will thin out the layers, while a smaller pan will make them thicker and may require extended baking time.
Final Thoughts
If you’re searching for a dessert that marries bright, zesty lemon with delicate, fruity sweetness and a dreamy texture, you absolutely must try this Lemon Pie Bars with Strawberry Meringue Recipe. It’s a showstopper for any occasion—easy enough for a busy weeknight but elegant enough to impress company. Once you taste that perfect combination of buttery crust, vibrant lemon, and fluffy strawberry topping, you’ll understand why it’s destined to become a beloved classic in your baking repertoire.
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Lemon Pie Bars with Strawberry Meringue Recipe
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Total Time: 55 minutes
- Yield: 12 servings
- Category: Dessert
- Method: Baking
- Cuisine: American
Description
These Lemon Pie Bars with Strawberry Meringue combine a crisp buttery crust with a tangy lemon filling, topped with a fluffy sweet meringue infused with fresh strawberry puree. Perfectly baked to create a light golden meringue topping, these bars are a delightful balance of tartness and sweetness, ideal for dessert or an afternoon treat.
Ingredients
Crust
- 1 ½ cups all-purpose flour
- ½ cup powdered sugar
- ¼ teaspoon salt
- ½ cup unsalted butter, cold and cubed
Lemon Filling
- 1 cup granulated sugar
- 2 tablespoons cornstarch
- ¼ teaspoon salt
- 1 ½ cups water
- 4 large egg yolks
- ½ cup fresh lemon juice (about 3 lemons)
- 2 tablespoons unsalted butter
- 1 tablespoon lemon zest
Strawberry Meringue
- 4 large egg whites
- 1 cup granulated sugar
- ½ teaspoon vanilla extract
- 2 tablespoons fresh strawberry puree (blend fresh strawberries and strain to remove seeds)
- Pinch of salt
Instructions
- Make the Crust: Preheat your oven to 350°F (175°C). Grease and line an 8×8-inch baking pan with parchment paper, leaving some overhang for easy removal to ensure the bars can be lifted out easily once baked.
- Combine Dry Ingredients: In a medium bowl, mix together the all-purpose flour, powdered sugar, and salt evenly to form the base dry mixture for the crust.
- Incorporate Butter: Cut the cold cubed unsalted butter into the dry mixture using a pastry cutter or your hands until the texture resembles coarse crumbs, ensuring an evenly crumbly crust.
- Press Dough into Pan: Evenly press the dough mixture into the prepared baking pan, creating a uniform layer that will serve as the pie bar base.
- Bake Crust: Bake the crust in the preheated oven for 15-18 minutes or until it turns lightly golden. Remove and allow it to cool slightly while you prepare the filling.
- Prepare Lemon Filling Base: In a medium saucepan, whisk together granulated sugar, cornstarch, and salt, then slowly add water, whisking until the cornstarch dissolves completely to create a smooth mixture.
- Cook Filling: Over medium heat, bring the mixture to a simmer while stirring constantly until it thickens, ensuring no lumps form.
- Temper Egg Yolks: Whisk a small amount of the hot mixture into the egg yolks to gradually warm them, then slowly whisk this egg yolk mixture back into the saucepan to prevent scrambling.
- Thicken Filling: Continue cooking the filling for 2-3 more minutes, stirring often, until it becomes very thick and smooth.
- Add Lemon and Butter: Remove from heat and stir in fresh lemon juice, lemon zest, and unsalted butter until fully combined and silky.
- Assemble Lemon Layer: Pour the lemon filling evenly over the partially baked crust, smoothing it out for an even layer.
- Beat Egg Whites: In a clean mixing bowl, beat the egg whites with a pinch of salt on medium speed until soft peaks form, which provides structure for the meringue.
- Add Sugar to Meringue: Gradually add granulated sugar one tablespoon at a time, continuing to beat for 5-7 minutes until stiff, glossy peaks form, indicating a stable meringue.
- Fold in Flavorings: Gently fold in vanilla extract and fresh strawberry puree, careful not to deflate the meringue to maintain its light texture.
- Top Lemon Filling: Spoon the strawberry meringue over the lemon filling, spreading it evenly with a spatula for full coverage.
- Create Meringue Peaks: Use the back of a spoon to fashion soft peaks or swirls for an appealing presentation and texture contrast.
- Bake Assembled Bars: Bake the bars at 350°F (175°C) for 12-15 minutes until the meringue develops a light golden brown color on top.
- Cool and Chill: Remove the bars from the oven and allow to cool completely at room temperature before chilling in the refrigerator for 2-3 hours to set the filling properly.
- Serve: Slice the chilled bars into squares and enjoy the perfect combination of tart lemon and sweet strawberry meringue.
Notes
- For the best texture, ensure the butter is very cold before blending into the crust mixture.
- Tempering the egg yolks prevents them from curdling when added to the hot lemon filling.
- Strain fresh strawberry puree to remove seeds for a smooth meringue topping.
- Chilling the bars before slicing helps the filling set and makes serving easier.
- Use fresh lemons for the most vibrant flavor in the filling.
