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When I think of lemon meringue pie I think of summer and these Lemon Meringue Bars are a fantastic choice for a family picnic or potluck. The shortbread crust and the tart lemon go together beautifully. Here’s what you need to make these yummy bars:
Crust:
- 1 cup butter softened
- 1/4 cup powdered sugar
- 1 3/4 cup flour
- 1 tbsp Lemon Zest
Filling:
- 6 eggs
- 1 3/4 cup sugar
- 1 TBSP lemon zest
- 3/4 cup lemon juice
Meringue:
- 4 egg whites (at room temperature)
- 1/2 cup sugar
- 1/2 tsp of vanilla
Preheat oven to 350 degrees. Add butter, powder sugar, zest, and flour to bowl and blend with pasty cutter. Then press mixture into a greased 9 x 13 pan. I like to use a mini roller (lightly flour) and roll of the top of the crust so it comes out nice and even. Bake for 15 minute or until it is lightly browned.
Meanwhile, with a electric mixer blend together eggs, sugar, zest and lemon juice. Pour over cooked crust and cook for 18 minutes.
In electric mixer add 4 egg whites and vanilla, beat on high speed gradually adding the sugar. Continue to blend until stiff peaks form. Add Meringue to the top of the cooked filling and crust and evenly spread out over the top. With a table knife make small peaks on the top of meringue.
Bake one final time for about 10 minutes or until peaks of meringue and golden brown. Let completely cool and cut into squares. Keep refrigerated until you serve. Enjoy!
Kristin says
Hi! Thank you so much for this recipe. I was too young to record it from my grandmother before she passed. I am grateful for this post and I also made the gluten free version. I will let you know how it turned out 😜