Lemon Meringue Bars

Lemon meringue pie in a sharable size! With a delicious and easy short bread crust, these delicious bars take pie to a whole new level. Grab one quick before they are gone!

 
 
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Directions

For the crust

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1. Preheat the oven to 350 degrees. Line an 8x8 baking dish with parchment paper. Trim the edges so there is no overhang.

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2. In a medium bowl combine flour, powdered sugar and sugar.

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3. Add melted butter and mix with a fork.

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4. Continue forming dough with your hands until all dry ingredients are part of a dough ball. Cover and put in refrigerator for 15 minutes.

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5.Press dough onto bottom & up the sides of the baking dish using finger tips.

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6. Bake for 15 minutes. The crust should be soft and just browned around the edges.


For the filling

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1. In a medium bowl or measuring cup, whisk the egg yolks and set aside.

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2. In a medium saucepan whisk together the water, sugar, cornstarch, lemon juice, lemon zest and salt.

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3. Continue to stir the mixture over medium heat for 4-5 minutes until it begins to thicken and bubble.

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4. Reduce heat to low. Add a few tablespoons of hot mixture to the egg yolks. Whisk together and add to the saucepan.

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5. Return heat to medium and continue to stir until big bubbles begin to form and the mixture is really thick.

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6. Remove from heat and stir in the butter until melted completely.

 
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7. Pour warm filling over crust. Set aside as you prepare the meringue.

 

For the Meringue

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1. In the bowl of a stand mixer with the whisk attachment, whisk egg whites on medium speed until bubbles start to form.

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2. Add cream of tartar and continue whisking until foamy and soft peaks start to form.

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3. Increase mixing speed to medium-high. While mixer is running, slowly add sugar one tablespoon at a time. This may take 2-3 minutes to add all the sugar.

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4. Once all sugar is added continue to mix until meringue is thick and glossy.

Beat in almond extract.


To finish

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1. Spread the meringue evenly on top of the lemon mixture sealing the edges of the crust so there are no holes.

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2. Bake meringue bars for 30 minutes at 325 degrees. Meringue should be firm and lightly browned on top.

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3. Remove from oven and let cool on the counter for 30 minutes.  Then transfer to refrigerator for at least an hour before cutting into squares.  

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4. Cut squares using a sharp knife and keep squares refrigerated until serving. They will keep in the refrigerator for a couple days.

Lemon Meringue Bars

Yield: 16 medium bars
Author:
prep time: 25 Mcook time: 45 Mtotal time: 70 M
Lemon meringue pie in a sharable size! With a delicious and easy short bread crust, these delicious bars take pie to a whole new level. Grab one quick before they are gone!

ingredients:

For the Crust:
  • 2 cups flour
  • ¼ cup sugar
  • 1 tablespoon powdered sugar
  • ¾ cup of butter (melted and cooled)
For the filling:
  • 1 1/4 cups water
  • 1 1/2 cups granulated sugar
  • 5 tablespoons cornstarch
  • 1/2 cup fresh lemon juice
  • 1 tablespoon lemon zest
  • 1/2 teaspoon salt
  • 4 large eggs yolks
  • 3 tablespoons unsalted butter
For the meringue:
  • 4 large egg whites
  • 1 teaspoon cream of tartar
  • 1 cup sugar
  • 1 teaspoon almond extract

instructions:

How to cook Lemon Meringue Bars

FOR THE CRUST:
  1. Preheat the oven to 350 degrees. Line an 8x8 baking dish with parchment paper. Trim the edges so there is no overhang.
  2. In a medium bowl combine flour, powdered sugar and sugar.
  3. Add melted butter and mix with a fork or your hands until all dry ingredients are part of a dough ball. Cover and put in refrigerator for 15 minutes.
  4. Press dough onto bottom & up the sides of the baking dish using finger tips.  Poke holes in crust with fork.
  5. Bake for 15 minutes. The crust should be soft and just browned around the edges.
For the Filling:
  1. In a medium bowl or measuring cup, whisk the egg yolks and set aside.
  2. In a medium saucepan whisk together the water, sugar, cornstarch, lemon juice, lemon zest and salt.
  3. Continue to stir the mixture over medium heat for 4-5 minutes until it begins to thicken and bubble.
  4. Reduce heat to low. Add a few tablespoons of hot mixture to the egg yolks. Whisk together and add to the saucepan.
  5. Return heat to medium and continue to stir until big bubbles begin to form and the mixture is really thick.
  6. Remove from heat and stir in the butter until melted completely.
  7. Pour warm filling over crust. Set aside as you prepare the meringue.
FOR THE MERINGUE:
  1. In the bowl of a stand mixer with the whisk attachment, whisk egg whites on medium speed until bubbles start to form.
  2. Add cream of tartar and continue whisking until foamy and soft peaks start to form.
  3. Increase mixing speed to medium-high. While mixer is running, slowly add sugar, one tablespoon at a time. This may take 2-3 minutes to add all the sugar.
  4. Once all sugar is added continue to mix until meringue is thick and glossy.
  5. Beat in almond extract.
To Finish:
  1. Spread the meringue evenly on top of the lemon mixture sealing the edges of the crust so there are no holes.
  2. Bake meringue bars for 30 minutes at 325 degrees. Meringue should be firm and lightly browned on top.
  3. Remove from oven and let cool on the counter for 30 minutes. Then transfer to refrigerator for at least an hour before cutting into squares. Keep squares refrigerated until serving. They will keep in the refrigerator for a couple days.
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