If you’re a fan of the classic lemon meringue pie but prefer the convenience of bars, then you’re in for a treat! These Lemon Meringue Pie Bars offer all the tangy citrus flavor and fluffy meringue topping of the traditional pie, but in a convenient handheld form. With a buttery shortbread crust, a luscious lemon filling, and a billowy meringue topping, these bars are sure to impress at any gathering or as a special treat for yourself. Let’s dive into the delightful details of this irresistible dessert!
Frequently Asked Questions (FAQs)
Q: Can I use bottled lemon juice instead of fresh lemon juice? A: While fresh lemon juice is recommended for the best flavor, bottled lemon juice can be used as a substitute if fresh lemons are not available. However, be sure to use pure lemon juice without any added sugars or flavors.
Q: Can I make these bars ahead of time? A: Yes, these Lemon Meringue Pie Bars can be made ahead of time and stored in the refrigerator for up to 2-3 days. However, for the best texture and appearance, it’s recommended to add the meringue topping just before serving.
Q: Can I freeze Lemon Meringue Pie Bars? A: Yes, you can freeze these bars for up to 1 month. Be sure to wrap them tightly in plastic wrap or aluminum foil before placing them in an airtight container or freezer bag. Thaw in the refrigerator overnight before serving.
Q: Can I use a store-bought pie crust instead of making the crust from scratch? A: Yes, you can use a store-bought pie crust for convenience. Simply roll out the pie crust and press it into the bottom of the baking dish before adding the lemon filling.
Ingredients:
For the Crust:
- 1 cup all-purpose flour
- 1/4 cup powdered sugar
- 1 stick (1/2 cup) unsalted butter, cut into cubes
For the Filling:
- 6 large eggs
- 2 1/4 cups granulated sugar
- 3/4 cup fresh lemon juice
- Zest of 2 medium-sized lemons
For the Meringue:
- 3 large egg whites
- 3/4 cup granulated sugar
Instructions:
1. Preheat Your Oven:
- Preheat your oven to 350°F (175°C). Grease a 9×13-inch baking dish or line it with parchment paper and set aside.
2. Make the Crust:
- In a mixing bowl, combine the flour and powdered sugar. Add the cubed butter and use a pastry cutter or fork to cut the butter into the dry ingredients until the mixture resembles coarse crumbs.
- Press the mixture evenly into the bottom of the prepared baking dish. Bake for 15-20 minutes, or until lightly golden brown. Remove from the oven and set aside to cool.
3. Prepare the Filling:
- In a large mixing bowl, whisk together the eggs, granulated sugar, lemon juice, and lemon zest until well combined.
- Pour the filling over the cooled crust and spread it out evenly. Return the baking dish to the oven and bake for an additional 20-25 minutes, or until the filling is set.
4. Make the Meringue:
- In a clean mixing bowl, beat the egg whites with an electric mixer on high speed until soft peaks form.
- Gradually add the granulated sugar, a tablespoon at a time, while continuing to beat the egg whites until stiff peaks form and the sugar is fully dissolved.
5. Add the Meringue Topping:
- Once the filling is set, remove the baking dish from the oven and spread the meringue evenly over the top of the lemon filling, making sure to seal the edges.
- Return the baking dish to the oven and bake for an additional 10-15 minutes, or until the meringue is lightly golden brown.
6. Cool and Serve:
- Allow the Lemon Meringue Pie Bars to cool completely in the baking dish on a wire rack.
- Once cooled, slice into bars using a sharp knife. Serve at room temperature or chilled, and enjoy!
Cook’s Notes:
- For best results, use fresh lemon juice and zest for the filling to achieve a vibrant citrus flavor.
- When making the meringue topping, ensure that the mixing bowl and beaters are completely clean and free of any grease or residue to achieve maximum volume.
- To achieve clean slices, dip the knife in hot water and wipe it clean between cuts.
Variations:
- For added texture and flavor, sprinkle chopped nuts, such as toasted almonds or pecans, over the meringue topping before baking.
- Experiment with different citrus fruits, such as limes or oranges, to create unique flavor variations.
- For a twist on tradition, add a layer of raspberry or strawberry preserves between the crust and the lemon filling for a sweet and tangy contrast.
Keto and Low-Carb Version:
- Substitute almond flour for the all-purpose flour in the crust to reduce the carb content.
- Use a keto-friendly sweetener, such as erythritol or stevia, in place of granulated sugar in both the filling and the meringue topping.
- Increase the amount of lemon zest and juice to enhance the citrus flavor without adding extra carbs.
- Serve with a dollop of keto-friendly whipped cream or coconut cream for a delicious low-carb treat.
Indulge your taste buds with these delightful Lemon Meringue Pie Bars that offer a perfect balance of tangy lemon flavor, sweet meringue, and buttery crust. Whether served as a dessert for a special occasion or enjoyed as a sweet treat any day of the week, these bars are sure to become a favorite among family and friends. With simple ingredients and easy-to-follow instructions, you can whip up a batch of these irresistible bars in no time. So, gather your ingredients and get ready to delight your senses with these heavenly lemony delights!
