Lemon Meringue Pie Bars
🛒 What You’ll Need
For the Shortbread Crust:
- 1 ½ cups All-purpose flour 🌾
- ½ cup Powdered sugar ☁️
- ¾ cup Unsalted butter, cold and cubed 🧈
- A pinch of salt 🧂
For the Zesty Lemon Filling:
- 1 ½ cups Granulated sugar 🍬
- ¼ cup Cornstarch (for that perfect set!) ✨
- 4 Large egg yolks (save the whites for the meringue!) 🥚
- 1 cup Water 💧
- ½ cup Fresh lemon juice 🍋
- 1 tbsp Lemon zest 🍋✨
For the Fluffy Meringue:
- 4 Large egg whites (room temperature) 🥚
- ½ cup Granulated sugar 🍬
- ¼ tsp Cream of tartar ☁️
👩🍳 Instructions
- Prep the Crust: Preheat oven to 350°F (175°C). Mix flour, powdered sugar, and salt. Cut in the cold butter until crumbly. Press firmly into a greased 9×9 inch baking pan. 🧈🌾📏
- Blind Bake: Bake the crust for 15–18 minutes until lightly golden. Set aside. ⏲️🔥
- The Filling: In a saucepan, whisk sugar, cornstarch, egg yolks, water, and lemon juice. Cook over medium heat, whisking constantly, until thick and bubbly. Stir in the zest. 🍋🌪️🤤
- Pour: Pour the hot lemon filling directly onto the pre-baked crust. 🌊🥧
- Whip the Meringue: In a clean bowl, beat egg whites and cream of tartar until soft peaks form. Gradually add sugar, beating until stiff, glossy peaks form. 🥚🌪️☁️
- The Topping: Spread the meringue over the hot filling, sealing it all the way to the edges of the pan. Use a spoon to create beautiful swirls! 🥄✨
- Final Bake: Bake for 10–12 minutes until the meringue peaks are toasted and golden brown. ⏲️🔥🤎
- Chill: Let cool at room temperature, then refrigerate for at least 3 hours before slicing into bars. ❄️🔪🎯
🔥 Pro Tips:
- Seal the Edges: Make sure the meringue touches the sides of the pan! This “anchors” the meringue and prevents it from shrinking away from the filling. 🛡️🥧
- The Clean Slice: For perfect squares, wipe your knife with a warm, damp cloth between every single cut. 🔪✨💎
