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Audrey’s Lemon Meringue Bars

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.
Course Dessert
Prep Time 35 minutes
Cook Time 40 minutes
Chilling Time 5 hours
Servings 12 people

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

  1. Preheat oven to 350 F. Line a 13x9 baking pan with parchment, letting ends extend up the sides.
  2. 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.
  3. 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.
  4. 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.
  5. 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.