Introduction:
Indulge your taste buds with these mouthwatering Lemon Meringue Bars! The perfect combination of tangy lemon curd and fluffy meringue on a buttery shortbread crust. These bars are a crowd-pleaser and will definitely satisfy your sweet cravings.
Preparation time: 20 minutes | Cooking Time: 45 minutes | Total Time: 1 hour 5 minutes | Serves: 12
Ingredients:
- 1 1/2 cups all-purpose flour
- 1/2 cup powdered sugar
- 3/4 cup unsalted butter, cold and cubed
- 4 large eggs, room temperature
- 1 1/2 cups granulated sugar
- 1/4 cup all-purpose flour
- 1/2 cup freshly squeezed lemon juice
- Zest of 2 lemons
- 1/4 teaspoon salt
Instructions:
- Preheat the oven to 350°F (175°C) and line a 9×13 inch baking pan with parchment paper.
- In a mixing bowl, combine 1 1/2 cups flour and powdered sugar. Cut in the cold butter until the mixture resembles coarse crumbs. Press into the prepared pan and bake for 20 minutes.
- While the crust is baking, whisk together the eggs, granulated sugar, 1/4 cup flour, lemon juice, lemon zest, and salt until well combined.
- Pour the lemon mixture over the hot crust and return to the oven. Bake for an additional 25 minutes or until the center is set.
- In a clean mixing bowl, beat the egg whites until soft peaks form. Gradually add in 1/2 cup of granulated sugar and continue beating until stiff peaks form.
- Spread the meringue over the hot lemon bars, making sure to seal the edges. Use a fork to create peaks on the meringue.
- Return to the oven and bake for 15 minutes or until the meringue is lightly browned. Allow to cool before cutting into bars.
Nutrition Information:
Calories: 280 || Fat: 12g || Carbohydrates: 40g || Protein: 4g || Fiber: 1g
What I Love About This Recipe?
- The perfect balance of sweet and tart flavors.
- The buttery shortbread crust adds a delightful crunch.
- The fluffy meringue topping is a heavenly finish to this dessert.
- Easy to make and a great recipe for gatherings or parties.
- Can be made ahead of time and stored in the refrigerator.
What To Avoid While Making this Recipe?
- Avoid overbaking the lemon bars, as they may become dry.
- Make sure the meringue is spread evenly to prevent burning in spots.
- Use fresh lemon juice for the best flavor, avoid bottled lemon juice.
- Allow the bars to cool completely before cutting to ensure clean slices.
- Store any leftovers in an airtight container in the refrigerator.