Lemon Meringue Bars Recipe
Difficulty: Simple
Makes: 24 bars
Nutritional Information (per bar): Calories 194, Total Fat 7g, Saturated Fat 4g, Carbohydrate 30g, Dietary Fiber 0g, Sugar 21g, Protein 3g, Cholesterol 62mg, Sodium 53mg
Total Time: 2 hrs
Hands-On Time: 1 hr 15 min
Ingredients
Lemon Bars: 1 1/2 sticks (6 ounces) unsalted butter, softened, plus 1 tablespoon for greasing the pan 2 cups all-purpose flour, sifted (see note below) 2 cups granulated sugar 3 tablespoons cornstarch 1/4 teaspoon fine salt 4 large eggs 2 large egg yolks 3/4 cup freshly squeezed lemon juice (about 6 lemons)
Meringue: 1/2 cup granulated sugar 1/4 teaspoon cream of tartar Pinch of fine salt 4 large egg whites
Directions
- Prepare your pan: Arrange a rack in the center of your oven and set it to 350F. Line a 9x13 inch glass baking dish with aluminum foil, allowing a 2-inch overlap on two sides for easy removal. Apply 1 tablespoon of butter to grease the foil and dish thoroughly.
- Make the crust: Add 1 1/2 cups flour, 1/3 cup sugar, all the butter, cornstarch, and a pinch of salt to a food processor. Process until a dough is formed, about 1 minute. Press this mixture firmly and evenly into the bottom of the prepped pan. Bake until the edges are golden and the center appears pale golden, around 30 minutes. Once done, move the pan to a cooling rack.
- Lower oven temperature: Adjust oven to 300F.
- Mix the filling: In a mixing bowl, whisk together the eggs, additional yolks, remaining 1 2/3 cups of sugar, and the remaining 1/2 cup of flour until completely smooth. Add the lemon juice, whisking until fully integrated.
- Bake the filling: Pour the filling mixture over the warm, baked crust. Return the dish to the oven and bake until the filling is set but still slightly jiggles in the center, about 30 minutes. Let cool fully on a rack, approximately 30 minutes more.
- Make the meringue: Pour a couple of inches of water into a large saucepan and bring to a gentle boil. In a large heatproof bowl (it should fit on the saucepan without touching the water), combine the sugar, cream of tartar, salt, and egg whites. Place the bowl over the simmering water and whisk constantly until the mixture feels hot to the touch (about 135F) and the sugar has dissolved, about 2-3 minutes. Take off the heat and beat with an electric mixer on medium-high until soft peaks form. Then, increase speed to high and whip until stiff, spreadable peaks appear. Use a spatula to swirl the meringue across the completely cooled lemon filling.
- Toast the meringue: Set your oven's broiler to high. Place the bars under the broiler for about 30 seconds, watching closely, until the meringue is evenly browned and toasted. (Alternatively, a kitchen torch can be used to brown the meringue.) Let cool, slice into 24 bars, and serve or keep refrigerated until needed.
Tips
- Spoon flour into your measuring cup and level off with a knife for perfect textureavoid scooping directly from the bag to prevent a dry result. Imagine the zesty burst of lemon and fluffy meringue clouds; these bars will transport you to sunny days with every irresistible bite!
