Lemon Meringue Bars
Smooth, buttery, and refreshing, these delicious Lemon Meringue Bars are a summer dessert that is an absolute must-make
Ingredients
For The Crust
- 2 cups All-purpose flour, Spooned and levelled
- ¾ cup Powdered sugar
- 1 tablespoon Lemon zest, From one large lemon
- ¾ cup Butter, Melted
- 1 tablespoon Vanilla extract
- ¼ teaspoon Salt
For The Lemon Filling
- ⅓ cup All-purpose flour, Spooned and levelled
- 1½ cups Granulated sugar
- ¾ cup Lemon juice, Freshly squeezed, from three large lemons
- 1 tablespoon Lemon zest, From one large lemon
- 5 Eggs, Room temperature
- 2 Yolks, Room temperature
- 1 tablespoon Vanilla extract
- ¼ teaspoon Salt
For The Meringue
- 2 Egg whites
- ⅔ cup Granulated sugar
- ½ teaspoon Vanilla extract
Instructions
How To Make The Crust
- Line an 8-inch square pan with parchment paper and preheat the oven to 350℉.
- Beat the butter with the flour, powdered sugar, vanilla extract, lemon zest, and salt until a dough forms. Press the shortbread dough into the pan, smooth it out, and perk the surface with a fork. Cover the top of the dough with parchment paper and cover the paper with Baking Beads. This is called Blind Baking, which prevents the crust from puffing up and having an uneven surface. 2 cups All-purpose flour, ¾ cup Powdered sugar, 1 tablespoon Lemon zest, ¾ cup Butter, 1 tablespoon Vanilla extract, ¼ teaspoon Salt
- Bake the crust for 25-30 minutes, remove the beads and parchment paper, and bake for 5 minutes or until the top is golden. Be careful with those beads, as they are super hot.
How To Make The Filling
- Use your hands to massage the sugar and lemon zest. This will release the lemon aroma. Use a hand whisk to mix the sugar, lemon juice, flour, salt, and vanilla extract. 1½ cups Granulated sugar, 1 tablespoon Lemon zest, ¾ cup Lemon juice, ⅓ cup All-purpose flour, ¼ teaspoon Salt, 1 tablespoon Vanilla extract
- Mix the eggs and yolks in a separate bowl, add them to the sugar mixture and mix well. Pour the mixture over the crust while it is still hot. 5 Eggs, 2 Yolks
- Bring the oven temperature down to 300℉ and bake the filling for 25-30 minutes or until it looks set. Do not overbake it. Let it cool completely before frosting.
How To Make The Meringue
- Wipe your dishes, bowls, spatulas, whisk attachment, and any other tools that will be in contact with the meringue with white vinegar.
- Start a double boiler with simmering water. Pour the egg whites from the eggs that we used in the filling, and the sugar into the bowl of the stand mixer and place on the double boiler. Stir constantly until the mixture reaches 63°C/ 145°F. 2 Egg whites, ⅔ cup Granulated sugar
- Transfer the bowl back to the stand mixer and whisk until stiff peaks form. Stop the mixer and let the meringue cool down for a few minutes. In the end, add the vanilla extract and mix. ½ teaspoon Vanilla extract
- Use your favourite piping tip to pipe the meringue on the Lemon filling. For additional flavour, use a Baking Torch to brown the meringue. These bars taste good when cold.
Nutrition
Calories: 284kcalCarbohydrates: 48gProtein: 5gFat: 11gSaturated Fat: 6gPolyunsaturated Fat: 1gMonounsaturated Fat: 3gTrans Fat: 0.4gCholesterol: 98mgSodium: 169mgPotassium: 68mgFiber: 1gSugar: 28gVitamin A: 375IUVitamin C: 6mgCalcium: 20mgIron: 1mg
Tried this recipe?Let us know how it was!