I stole this recipe for Audrey’s Lemon Meringue Bars from tasteofhome.com who stole it from Monica Fearnside from Rancho Palos Verdes, California. These lemon meringue bars are perfect for a crowd this Easter. First a crust is made with flour, sugar, salt and butter. The crust is baked in a casserole dish. Then a filling is made with sugar, lemon juice, eggs, flour and lemon zest. After the filling bakes on the crust, next a meringue is made with egg whites with lemon zest, cream of tartar and sugar. Next the meringue is baked until the peaks are golden brown. The bars are cooled and refrigerated before cutting. These bars taste just like lemon meringue pie, people might not believe you made them.
The ingredients for this recipe are: 2 cups AP flour, ½ cup sugar, ¼ tsp salt, 1 cup cold butter, 1 ⅓ cups sugar, ½ cup lemon juice, 4 large eggs, ¼ cup AP flour, 2 tbsp grated lemon zest, 3 large egg whites, 1 tsp grated lemon zest, ¼ tsp cream of tartar and 7 tbsp sugar
Preheat oven to 350 F. Line a 13×9 baking pan with parchment, letting ends extend up the sides. Then in a large bowl, combine flour, sugar and salt; cut in butter until mixture resembles coarse crumbs.
Press into bottom of prepared pan. Bake until light golden brown, 20 to 25 minutes. Cool completely on wire rack.
For filling, in another large bowl, mix sugar, lemon juice, eggs, flour and zest until combined.
Pour over crust.
Bake until set and top is dry, 22 to 27 minutes.
Meanwhile, for meringue, in a large bowl, beat egg whites with lemon zest and cream of tartar on medium speed until foamy. Then gradually add sugar, 1 tbsp at a time, beating on high after each addition until sugar is dissolved. Continue beating until stiff glossy peaks form.
Next spread or pipe over hot filling.
Use the back of a spoon to create peaks in the topping.
Bake until meringue is golden brown, 15 to 18 minutes. Cool 1 hour on a wire rack. Refrigerate at least 4 hours before serving. Lifting with parchment, then Cut into bars.remove from pan.
Cut into bars.
If you liked this recipe for Audrey’s Lemon Meringue Bars then you can also try Lemon Cheesecake Mousse, Lemon Pudding Cakes, Starbuck’s Lemon Pound Cake, Oatmeal Lemon Crème Bars, Lemon Lasagna or Nothing Bundt Cakes Lemon Cake Copycat.
Audrey’s Lemon Meringue Bars
Ingredients
- 2 cups AP flour
- ½ cup sugar
- ¼ tsp salt
- 1 cup cold butter
Filling:
- 1 ⅓ cups sugar
- ½ cup lemon juice
- 4 large eggs room temperature
- ¼ cup AP flour
- 2 tbsp grated lemon zest
Meringue:
- 3 large egg whites room temperature
- 1 tsp grated lemon zest
- ¼ tsp cream of tartar
- 7 tbsp sugar
Instructions
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Preheat oven to 350 F. Line a 13×9 baking pan with parchment, letting ends extend up the sides.
-
In a large bowl, combine flour, sugar and salt; cut in butter until mixture resembles coarse crumbs. Press into bottom of prepared pan. Bake until light golden brown, 20 to 25 minutes. Cool completely on wire rack.
-
For filling, in another large bowl, mix sugar, lemon juice, eggs, flour and zest until combined. Pour over crust. Bake until set and top is dry, 22 to 27 minutes.
-
Meanwhile, for meringue, in a large bowl, beat egg whites with lemon zest and cream of tartar on medium speed until foamy. Gradually add sugar, 1 tbsp at a time, beating on high after each addition until sugar is dissolved. Continue beating until stiff glossy peaks form. Spread or pipe over hot filling.
-
Bake until meringue is golden brown, 15 to 18 minutes. Cool 1 hour on a wire rack. Refrigerate at least 4 hours before serving. Lifting with parchment, remove from pan. Cut into bars.