Lemon Meringue Pie has always been my favorite pie and my Grandmother made the very best Lemon Meringue Pie I have ever tasted. When I was a child, Lemon Meringue and Chocolate Meringue Pies were the two pies that graced the table on a regular basis. I remember walking into my grandmother’s back door and running to the table to see what wonderful desserts she had made this week. And she never failed to delight with her cakes, pies and sweets. So when I saw this recipe in my new cookbook, Ian Garten’s Go-To Dinners, I knew this was a recipe I had to try. And I am oh so glad I did. These Lemon Meringue Squares are so delicious with its buttery crust and tangy lemony filling topped with billowy toasted meringue goodness. The bars are like tasting sunshine in one bite.
To me this bars are the perfect combination of tart, tangy and sweet. What better way to bring a little sunshine into these cold winters months than making a batch of these bars.
Tangy and sweet, these lemon meringue pie bars start with a homemade lemon curd topped with meringue sitting on a shortbread crust. All the goodness of a lemon meringue pie, but in bar form. These pie bars are perfect for parties or the holidays!
Lovely Lemon Meringue BarsCourse: Dessert, piesCuisine: SouthernDifficulty: Moderate
Tangy and sweet, these lemon meringue pie bars start with a homemade lemon curd topped with meringue sitting on a shortbread crust.
- For the Crust:
12 tablespoons (1 1/2 sticks) unsalted butter, at room temperature
1/2 cup sugar
1 teaspoon pure vanilla extract
1 1/2 cups all-purpose flour
1/2 teaspoon kosher salt
- For the Filling:
1 1/2 cups sugar
3 tablespoons all-purpose flour
1 tablespoon cream of tarter
4 extra-large eggs
6 extra-large egg yolks (reserve the whites)
4 teaspoons grated lemon zest
1 cup freshly squeezed lemon juice (from 4 to 6 lemons)
6 tablespoons (3/4 stick) unsalted butter, cut into 12 pieces
- For the Meringue:
6 extra-large egg whites
1 teaspoon cream of tarter
3/4 cup sugar
- Preheat the oven to 350 degrees. Butter a 9×13 glass baking pan. Line with parchment paper and spray paper with butter or cooking spray..
- For the Crust: In the bowl of an electric mixer fitted with the paddle attachment, mix the butter and the 1/2 cup sugar until combined. Stir in the vanilla and 1 tablespoon warm water. In a separate bowl, combine the flour and 1/2 teaspoon of salt. With the mixer on low, slowly add the flour mixture and mix until it resembles big crumbs. Transfer it to the prepared pan and pat it evenly in the bottom of the pan, covering the bottom completely. Bake for 20 to 22 minutes, until the crust is nicely browned. Set aside, leaving the oven on.
- For the Filling: Place the 1 1/2 cups sugar, the flour, cream of tarter, and 1/2 teaspoon salt in a large saucepan. Whisk in the eggs and egg yolks, lemon zest, and lemon juice. Cook over medium to medium ow heat for 10 to 12 minutes, until thick, stirring constantly with a wooden spoon. Off the heat, stir in the butter and set aside.
- For the meringue: In the bowl of an electric mixer, beat the egg whites, cream of tarter and a pink of salt on high until light and foamy. Reduce the speed to low, slowly add the 3/4 cup sugar, then increase the speed to high and beat for 2 to 3 minutes, until the whites are glossy and form stiff peaks.
- To assemble: Spread the filling over the crust, then spread the meringue over the filling, covering it completely. Swirl the meringue with a spoon to make lots of peaks. Bake 10 to 20 minutes, until the meringue is nicely browned. Cool on a baking rack for at least 2 hours. Cut into 12 bars.