Crust
Lemon Meringue Bars
Ingredients
- all-purpose flour1 ½ cup
- powdered sugar½ cup
- salt½ teaspoon
- unsalted butter¾ cup
- large egg3
- egg yolk1
- granulated sugar1 cup
- lemon juice½ cup
- lemon zest1 tablespoon
- all-purpose flour¼ cup
- egg white1
- salt1 pinch
- granulated sugar⅓ cup
Instructions
- 1
Preheat oven to 325˚F (170˚C).
- 2
Grease and line a 9-inch (23 cm) square baking dish with parchment paper and place on a baking sheet.
- 3
Make the crust: combine the flour, powdered sugar, salt, and butter in a medium bowl, and use your hands to mix until a crumbly dough forms.
- 4
Transfer the dough to the prepared pan, and use your hands to press it against the bottom and about 1 inch (2 cm) up the sides.
- 5
Poke the bottom all over with a fork.
- 6
Bake for 20 minutes, until light golden brown.
- 7
While the crust is baking, make the lemon filling: In a large bowl, whisk together the eggs and egg yolk.
- 8
Add the granulated sugar, lemon juice, zest, and a pinch of salt, and whisk to combine.
- 9
Whisk in the flour until just combined.
- 10
When the crust is done baking, remove it from the oven.
- 11
Pour the lemon filling over the crust and carefully return it to the oven for 25 minutes, until the filling no longer jiggles and the center is mostly set.
- 12
While the filling bakes, make the meringue: In a clean, dry medium bowl, use an electric hand mixer to beat the egg white until stiff peaks form.
- 13
Add about half of the sugar, whip for 30 seconds, then add the rest of the sugar and whip until combined.
- 14
Transfer the meringue to a pastry bag fitted with a large tip or zip-top bag with a corner snipped off.
- 15
Pipe 9 evenly-spaced dollops of meringue on top of the lemon bars.
- 16
Return to the oven for 10-12 minutes, until the meringues are lightly browned.
- 17
Let cool completely, then refrigerate for 1-2 hours.
- 18
Slice into 9 bars.
- 19
Serve chilled or at room temperature.
- 20
Enjoy!
Nutrition
Nutrition info for this recipe is coming soon.
