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If you are craving a dessert that perfectly balances tangy and sweet, bright and fluffy, then you absolutely must try this Lemon Pie Bars with Strawberry Meringue Recipe. These bars boast a crisp buttery crust loaded with vibrant lemon filling and topped with a dreamy strawberry-infused meringue that makes every bite feel like a celebration. Whether it’s for a warm afternoon treat or a show-stopping contribution to your next gathering, this recipe is a delightful blend of fresh flavors and textures that will quickly become a favorite in your dessert lineup.
Ingredients You’ll Need
The magic behind these Lemon Pie Bars with Strawberry Meringue Recipe comes from a handful of simple, whole ingredients that each play a starring role. From the buttery crust to the fruity meringue topping, every component contributes to that irresistible combination of tang, sweetness, and texture you’ll love.
- All-purpose flour: Provides the sturdy, crumbly base that holds everything together perfectly.
- Powdered sugar: Adds a subtle sweetness to the crust without making it gritty.
- Salt: Enhances all the flavors and balances the sweetness in both crust and filling.
- Unsalted butter: Cold and cubed for the crust, it creates that flaky, melt-in-your-mouth texture.
- Granulated sugar: Sweetens the lemon filling and the meringue for a perfectly balanced dessert.
- Cornstarch: Thickens the luscious lemon filling to that unmistakable creamy texture.
- Water: Helps dissolve the cornstarch and balances the tartness in the lemon layer.
- Large egg yolks: Enrich the lemon filling, providing richness and smoothness.
- Fresh lemon juice: The star of the pie bars, bringing vibrant citrusy brightness that wakes up your taste buds.
- Lemon zest: Introduces aromatic oils for an intense lemon flavor boost.
- Large egg whites: Whipped into a cloud-like meringue that tops the bars with fluffy lightness.
- Vanilla extract: Adds warmth and depth to the strawberry meringue.
- Fresh strawberry puree: Gives the meringue a gorgeous pink tint and a sweet fruity note that pairs beautifully with lemon.
How to Make Lemon Pie Bars with Strawberry Meringue Recipe
Step 1: Prepare the Crust
Start by preheating your oven to 350°F (175°C). Grease and line an 8×8-inch pan with parchment paper, leaving enough overhang to lift out the bars later with ease. In a medium bowl, mix together the flour, powdered sugar, and salt. Cut in the cold cubed butter using a pastry cutter or your fingers until the mixture looks like coarse crumbs. Press this dough evenly into the pan and bake for about 15 to 18 minutes, or until the crust turns a delicate golden shade. Let it cool slightly while you work on the filling.
Step 2: Make the Lemon Filling
In a saucepan, whisk granulated sugar, cornstarch, and a pinch of salt. Gradually stir in water, making sure the cornstarch dissolves fully. Bring it to a gentle simmer over medium heat, stirring constantly so it thickens evenly. To keep the eggs from scrambling, take a small amount of this hot mixture and whisk it into the egg yolks, then whisk that back into the saucepan. Cook a few more minutes until the filling is wonderfully thick. Remove from heat and stir in fresh lemon juice, lemon zest, and butter until silky smooth. Pour this luscious lemon mixture over the crust, spreading it out evenly.
Step 3: Whip the Strawberry Meringue
In a clean bowl, beat the egg whites with a pinch of salt on medium speed until soft peaks form. Slowly add the sugar tablespoon by tablespoon, beating until stiff, glossy peaks emerge—this will take about 5 to 7 minutes. Gently fold in vanilla extract along with the fresh strawberry puree, being careful not to deflate all that airy goodness. The meringue should be light pink and ready to crown your bars.
Step 4: Assemble and Bake
Spoon the strawberry meringue on top of the lemon filling, spreading it carefully with a spatula. For an extra touch of charm, use the back of a spoon to create soft peaks and swirls in the meringue. Bake the bars for 12 to 15 minutes at 350°F (175°C), just until the meringue boasts a delicate golden glow. Once baked, allow them to cool completely at room temperature. For the best flavor and texture, chill in the fridge for 2 to 3 hours before slicing into squares.
How to Serve Lemon Pie Bars with Strawberry Meringue Recipe
Garnishes
To elevate the presentation, sprinkle a little extra lemon zest or a few fresh strawberry slices on top of each bar. A light dusting of powdered sugar adds a snowy finish that is as pleasing to the eye as it is to the palate, making these dessert bars feel extra special.
Side Dishes
Pair these bright and airy bars with a dollop of freshly whipped cream or a scoop of vanilla bean ice cream for that classic creamy contrast. A simple cup of green tea or an iced lemonade complements the citrus notes perfectly, creating a balanced and refreshing experience.
Creative Ways to Present
Take your Lemon Pie Bars with Strawberry Meringue Recipe to the next level by serving them on colorful plates or rustic wooden platters. You can also try layering individual bars in clear dessert cups topped with fresh berries and mint leaves for an elegant touch at parties or special occasions.
Make Ahead and Storage
Storing Leftovers
Store any leftover lemon bars in an airtight container in the refrigerator to keep the meringue fluffy and the lemon filling fresh. They will stay delicious for up to 3 days, making it easy to enjoy a little treat later or share with friends and family.
Freezing
Though the texture is best fresh, you can freeze these bars by wrapping them tightly in plastic wrap and then foil. Freeze for up to a month, but be aware the meringue may soften slightly after thawing. Thaw overnight in the fridge for best results and serve chilled.
Reheating
If you prefer a slightly softer meringue, you can warm the bars briefly in a low oven (about 300°F) for 5 to 7 minutes. However, most fans of the Lemon Pie Bars with Strawberry Meringue Recipe enjoy them straight from the fridge for that perfect balance of textures.
FAQs
Can I use frozen strawberries for the puree?
Fresh strawberries work best for that bright, natural flavor and vibrant color, but you can use thawed frozen strawberries as a substitute. Just make sure to drain excess liquid to keep your meringue from getting too wet.
Is it necessary to use cornstarch in the lemon filling?
Cornstarch is the key to getting that thick, smooth lemon custard that holds its shape on the bars. Without it, the filling may be too runny and prone to leaking.
Why do I need to temper the egg yolks?
Tempering prevents the yolks from scrambling by gradually raising their temperature before adding them to the hot lemon mixture. This step gives you a silky, lump-free filling every time.
Can I make the crust gluten-free?
Absolutely! Substitute all-purpose flour with a gluten-free blend following a 1:1 ratio. The texture might be a bit different, but the flavors will still shine.
What if I don’t have fresh lemons?
Fresh lemon juice and zest provide the freshest flavor and aroma, but bottled lemon juice can be used in a pinch. Just skip the zest, as bottled juice lacks that essential citrus oil component.
Final Thoughts
There’s something truly special about the way these Lemon Pie Bars with Strawberry Meringue Recipe come together—a beautiful balance of tangy, sweet, creamy, and airy that will brighten any moment. I can’t wait for you to try making them yourself and discover how this lovely dessert can add sunshine to your kitchen and smiles to your table. Happy baking!
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Lemon Pie Bars with Strawberry Meringue Recipe
- Prep Time: 20 minutes
- Cook Time: 35 minutes
- Total Time: 55 minutes
- Yield: 12 servings
- Category: Dessert
- Method: Baking
- Cuisine: American
Description
These Lemon Pie Bars with Strawberry Meringue combine a buttery shortbread crust with a tangy lemon custard and a light, fluffy strawberry-flavored meringue topping. Perfectly baked to golden brown, these bars are a refreshing and elegant dessert ideal for any occasion.
Ingredients
Crust
- 1 ½ cups all-purpose flour
- ½ cup powdered sugar
- ¼ teaspoon salt
- ½ cup unsalted butter, cold and cubed
Lemon Filling
- 1 cup granulated sugar
- 2 tablespoons cornstarch
- ¼ teaspoon salt
- 1 ½ cups water
- 4 large egg yolks
- ½ cup fresh lemon juice (about 3 lemons)
- 2 tablespoons unsalted butter
- 1 tablespoon lemon zest
Strawberry Meringue
- 4 large egg whites
- 1 cup granulated sugar
- ½ teaspoon vanilla extract
- 2 tablespoons fresh strawberry puree (blend fresh strawberries and strain to remove seeds)
- Pinch of salt
Instructions
- Make the Crust: Preheat your oven to 350°F (175°C). Grease and line an 8×8-inch baking pan with parchment paper, leaving some overhang for easy removal.
- Mix Dry Ingredients: In a medium bowl, combine the flour, powdered sugar, and salt.
- Cut in Butter: Cut in the cold cubed butter using a pastry cutter or your hands until the mixture resembles coarse crumbs.
- Press Dough: Press the dough into the prepared pan to form an even layer.
- Bake Crust: Bake for 15-18 minutes, or until lightly golden. Remove from the oven and set aside to cool slightly.
- Prepare Lemon Filling Dry Mix: In a medium saucepan, whisk together the sugar, cornstarch, and salt.
- Add Water and Dissolve: Slowly add the water and whisk until the cornstarch dissolves completely.
- Cook Filling: Bring the mixture to a simmer over medium heat, stirring constantly. Once thickened, temper the egg yolks by whisking a small amount of hot mixture into them, then slowly whisk egg yolk mixture back into the saucepan.
- Thicken Filling: Continue to cook for another 2-3 minutes, until very thick.
- Add Flavorings: Remove from heat and stir in lemon juice, lemon zest, and butter until smooth.
- Assemble Filling: Pour the lemon filling over the partially baked crust, spreading evenly.
- Make Meringue Soft Peaks: In a clean bowl, beat egg whites and pinch of salt with electric mixer on medium speed until soft peaks form.
- Add Sugar Gradually: Gradually add sugar, about 1 tablespoon at a time, beating until stiff, glossy peaks form (about 5-7 minutes).
- Fold in Flavorings: Gently fold in vanilla extract and strawberry puree, being careful not to deflate the meringue.
- Top Bars: Spoon the strawberry meringue onto the lemon filling and spread evenly with a spatula.
- Create Peaks: Use the back of a spoon to create soft peaks or swirls in the meringue for a decorative finish.
- Bake Bars: Bake at 350°F (175°C) for 12-15 minutes or until meringue is lightly golden brown on top.
- Cool Bars: Remove from oven and let cool completely at room temperature.
- Chill Bars: For best results, chill in refrigerator for 2-3 hours before slicing.
- Serve: Slice into squares or bars and serve chilled, enjoying the bright lemon flavor and sweet strawberry meringue.
Notes
- Make sure the butter for the crust is cold to achieve a crumbly texture.
- Temper the egg yolks carefully to avoid curdling the lemon filling.
- When folding in the strawberry puree into the meringue, do so gently to maintain volume.
- Allow bars to chill well before slicing for clean cuts.
- Fresh lemon juice is preferred for the best flavor.
- Strain fresh strawberry puree to remove seeds for a smooth meringue.
