Description
Classic lemon meringue pie transformed into easy, shareable bars with a buttery crust, silky lemon curd, and fluffy golden meringue topping.
Ingredients
Scale
- 1 cup all-purpose flour
- 1/2 cup granulated sugar (divided)
- 1/2 cup unsalted butter, melted
- 1/2 cup fresh lemon juice
- 1 tablespoon lemon zest
- 3 large eggs
- 2 tablespoons cornstarch
- 1/2 cup water
- 3 large egg whites
- 1/4 teaspoon cream of tartar
- 1/4 cup powdered sugar
Instructions
- Preheat oven to 350°F (175°C). Grease and line a 9×9 baking pan with parchment.
- Mix flour, 1/4 cup sugar, and melted butter until crumbly. Press into pan to form crust. Bake for 15 minutes until lightly golden.
- In a saucepan, whisk lemon juice, zest, eggs, remaining sugar, cornstarch, and water over medium heat until thickened. Pour over baked crust.
- Bake filling for 15 minutes until set.
- Whip egg whites with cream of tartar until soft peaks form. Gradually add powdered sugar and whip to stiff peaks.
- Spread meringue over lemon filling, sealing edges. Bake 10 minutes until golden.
- Cool completely before slicing and serving.
Notes
- Always use fresh lemon juice for the best flavor.
- Seal meringue to the crust edges to prevent shrinking.
- Chill bars before slicing for cleaner cuts.