Can’t choose between lemon bars and lemon meringue pie? The solution is to combine them, of course. Lemon meringue pie bars are shortbread crust, a creamy lemon filling, and a layer of meringue on top. They are fantastic. The meringue is so fluffy, it makes the lemon bar seem light and delicate. I highly recommend you try them.
Lemon Meringue Pie Bars
- 1 c butter
1/2 c powdered sugar
2 c flour
1/4 tsp salt
- 1 1/3 c sugar
1/2 c cornstarch
1 3/4 c water
4 egg yolks, slightly beaten
2 Tbs butter
2 Tbs lemon zest
1/2 c lemon juice
Dash of salt
- 4 egg whites
1/4 tsp cream of tarter
1/2 c sugar
To make the crust, blend the butter, powdered sugar, flour, and salt together and press into an oiled 13X9 pan. Bake at 350 degrees for 25 minutes until it starts to get golden.
While that cooks, make the lemon filling. In a medium saucepan, combine the sugar, cornstarch, and salt. Gradually add the water and stir until smooth. Cook over medium heat until mixture boils, stirring constantly. Remove from heat.
In another bowl, beat the egg yolks. Stir about half of the mixture into the egg yolks to temper them. When it is all mixed together, pour the egg yolk mixture back into the saucepan with the rest of the filling. Stir over low heat until the mixture bubbles.
Remove from heat. Stir in butter, zest, and lemon juice. When the crust comes out of the oven, pour the lemon filling over crust.
Now make the meringue. In a mixer, beat the egg whites, cream of tarter, and sugar until peaks form. You want it to be stiff.
Spread the meringue over the filling, being careful not to burst the bubbles. Bake at 350 degrees until meringue is light golden brown, roughly 25 minutes. Make sure to watch that they don’t burn.
Refrigerate 1 hour before serving. Enjoy!