Lemon Meringue Bars
These Lemon Meringue Bars combine a bright, zesty lemon filling with a buttery shortbread crust and a pillowy meringue topping. Serve this simple tray bake for dessert or as a sweet treat.
Servings: 9 people
Calories: 600kcal
Equipment
- 9X9 Square tin
- Parchment paper
- mixing bowl
- Hand held whisk
- Blow torch
Ingredients
Crust
- 2 cups and 2 tablespoon of all-purpose flour
- ¾ cups of granulated sugar
- A pinch of salt
- 1 cup of butter
Lemon filling
- ¼ cup of flour sifted
- 2 cups of granulated sugar sifted
- 1 cup of lemon juice
- 6 eggs
Meringue Topping
- 4 egg whites
- 200 g caster sugar
- Pinch of salt
- ¼ teaspoon cream of tartar or lemon juice
- ¼ teaspoon vanilla extract
Instructions
- Preheat oven to 175C/350F. Line a 9X9 square baking tray with parchment paper and set aside.
- Combine all-purpose flour, granulated sugar and a pinch of salt in a bowl. Mix until evenly combined .
- Then, pour the melted butter into the bowl and mix until the ingredients stick together and form a crust.
- Add the crust to the lined baking tray and press it firmly and evenly in the base of the tray.
- Bake the crust for 20 minutes.
- Once it is done, remove it from the oven and let it cool for atleast one hour or until room temperature.
Filling
- As the crust cools, add granulated sugar and flour to a bowl and mix. Then, add the eggs and pour in lemon juice.
- Whisk the ingredients together until well combined.
- Once the crust is cool, use a fork to poke six holes evenly into it. Pour the lemon filling on top of the crust and bake again for 20 minutes or until the filling is firm and slightly jiggles in the middle.
- Carefully, remove the lemon bars from the oven and let them cool at room temperature for one hour. Then, chill them for another 1-2 hours in the fridge.
Meringue
- Combine the egg whites, caster sugar, a pinch of salt, vanilla extract, and cream of tartar in a bowl.
- Place the bowl over a double boiler and heat the mixture until it reaches 140°F/60°C. This step is vital to ensure the egg whites are safely cooked.
- Transfer the heated mixture to the bowl of a stand mixer. Whisk on high speed for approximately 10 minutes. (see notes for no double boiler method)
Assemble
- Once the meringue is prepared, add it to the cooled lemon bars. Use a spoon to smooth it down evenly.
- Finally, use a kitchen torch to toast the meringue, carefully slice the bars evenly and serve.
Video
Notes
- Lemon: Opting for freshly squeezed lemon juice significantly improves the flavor profile of the lemon filling. Fresh juice adds a vibrant, zesty taste, whereas bottled lemon juice can add a bitter undertone.
- Meringue (no double boiler method): Alternative: If you don’t have a double boiler, whisk the egg whites in a separate bowl until they become frothy. Then, position the bowl over a small saucepan filled with steaming water, making sure the bowl is not touching the water and whisk for 4 minutes or until the sugar is fully dissolved. Remove the bowl from the heat and continue to whisk until the meringue forms stiff peaks and appears glossy.
- Meringue: When preparing the meringue topping, use a clean glass or metal bowl. Plastic bowls can retain oils, preventing the formation of stiff peaks. Ensure the egg whites are at room temperature and free from any traces of yolk.
- Chill Time: After baking, let the bars come to room temperature on the countertop for at least 1 hour. Then, refrigerate them for an additional 2 hours before serving.
Nutrition
Serving: 198g | Calories: 600kcal | Carbohydrates: 79.2g | Protein: 11.12g | Fat: 27.28g | Saturated Fat: 14.733g | Polyunsaturated Fat: 1.473g | Monounsaturated Fat: 8.376g | Trans Fat: 0.827g | Cholesterol: 467mg | Sodium: 257mg | Potassium: 196mg | Fiber: 0.9g | Sugar: 52.96g | Vitamin A: 946IU | Vitamin C: 10.5mg | Calcium: 44mg | Iron: 3.32mg