Description
These Lemon Meringue Bars are the perfect balance of tart and sweet, featuring a buttery shortbread crust, vibrant lemon filling, and a cloud-like toasted meringue topping. A sunshine-filled dessert perfect for any occasion.
Ingredients
Scale
- 2 cups all-purpose flour
- 1/2 cup powdered sugar
- 1 cup salted butter, cold and cubed
- 2 cups granulated sugar
- 6 large eggs (4 for lemon layer, 2 whites for meringue)
- 2/3 cup fresh lemon juice
- 1 tablespoon lemon zest
- 2 tablespoons cornstarch
- 1 teaspoon vanilla extract
- 1/4 teaspoon cream of tartar
Instructions
- Preheat your oven to 350°F (175°C) and lightly grease a 9×13 baking dish or line with parchment paper.
- In a large bowl, mix flour and powdered sugar. Cut in cold butter until the mixture is crumbly.
- Press the crust mixture evenly into the baking dish and bake for 20 minutes or until lightly golden. Let it cool slightly.
- In a new bowl, whisk together eggs, granulated sugar, lemon juice, zest, vanilla, and cornstarch until smooth.
- Pour the lemon mixture over the warm crust and bake for 20 minutes until set. Cool slightly.
- Whip egg whites and cream of tartar to soft peaks, then gradually add sugar and beat to stiff peaks.
- Spread meringue over the lemon layer and bake at 375°F (190°C) for 10 minutes until lightly browned.
- Cool completely, chill for at least 2 hours, slice, and serve chilled.
Notes
- Use fresh lemon juice and zest for the best flavor.
- Chilling before slicing ensures clean edges and firm layers.
- A kitchen torch gives an extra professional touch to the meringue.