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
Scale
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.
