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
Scale
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.
