Description
These Lemon Meringue Bars feature a buttery crust topped with a tangy lemon filling and a delicate, toasted meringue layer. Perfectly balanced between sweet and tart, these bars are baked in two stages and finished with a lightly browned meringue topping for a classic dessert with a refreshing citrus twist.
Ingredients
Crust
- 2 cups and 2 tbsp all-purpose flour
- ¾ cups granulated sugar
- Pinch of salt
- 1 cup butter, melted
Filling
- ¼ cup all-purpose flour, sifted
- 2 cups granulated sugar, sifted
- 1 cup lemon juice
- 6 eggs
Meringue
- 4 egg whites
- 200 g caster sugar
- Pinch of salt
- ¼ teaspoon cream of tartar or lemon juice
- ¼ teaspoon vanilla extract
Instructions
- Preheat and Prepare Pan: Preheat your oven to 175°C (350°F). Line a 9×9 inch square baking tray with parchment paper and set aside.
- Make Crust Mixture: In a mixing bowl, combine 2 cups and 2 tablespoons all-purpose flour, ¾ cup granulated sugar, and a pinch of salt. Mix well to blend the dry ingredients evenly.
- Add Butter to Crust: Pour the melted butter into the bowl and stir until the mixture sticks together and forms a crumbly crust dough.
- Press and Bake Crust: Transfer the crust dough to the prepared baking tray and press firmly and evenly into the base. Bake in the preheated oven for 20 minutes until lightly golden.
- Cool Crust: Remove the crust from the oven and let it cool at room temperature for at least one hour.
- Prepare Filling: While the crust cools, sift together ¼ cup flour and 2 cups granulated sugar. In a separate bowl, whisk the 6 eggs and add lemon juice, then combine with the dry mixture. Whisk thoroughly until smooth.
- Fill and Bake: Once the crust is cool, use a fork to poke six even holes into it. Pour the lemon filling evenly over the crust. Bake for an additional 20 minutes or until the filling is firm but still slightly jiggles in the center.
- Cool and Chill Bars: Remove the lemon bars from the oven and cool it at room temperature for one hour, then chill in the refrigerator for 1–2 hours to set completely.
- Prepare Meringue Base: In a heatproof bowl, combine 4 egg whites, 200 grams caster sugar, a pinch of salt, ¼ teaspoon cream of tartar (or lemon juice), and ¼ teaspoon vanilla extract.
- Heat Meringue Mixture: Place the bowl over a double boiler and gently heat the mixture until it reaches 140°F (60°C). This step is crucial to safely cook the egg whites.
- Whip Meringue: Transfer the heated mixture to a stand mixer bowl and whisk on high speed for about 10 minutes until stiff, glossy peaks form.
- Assemble Bars: Spread the meringue evenly over the chilled lemon bars using a spoon or spatula.
- Toast Meringue: Use a kitchen torch to carefully toast the meringue topping until it is golden brown and set.
- Serve: Slice the lemon meringue bars into squares and serve immediately, or refrigerate until ready to enjoy.
Notes
- For the meringue, if you do not have a double boiler, gently warm the egg white mixture in a microwave-safe bowl in short bursts, stirring frequently until 140°F (60°C) is reached.
- Make sure the crust is completely cool before adding the filling to prevent it from becoming soggy.
- Chilling the bars before adding meringue helps the filling set firmly.
- The kitchen torch helps create that classic toasted meringue flavor and texture, but if unavailable, you can place the bars under a broiler for a minute or two, watching carefully to avoid burning.
- Prep Time: 20 minutes
- Cook Time: 40 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
