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 Time35minutes
Cook Time40minutes
Chilling Time5hours
Servings12people
Ingredients
2cupsAP flour
½cupsugar
¼tspsalt
1cupcold butter
Filling:
1 ⅓cupssugar
½cuplemon juice
4large eggsroom temperature
¼cupAP flour
2tbspgrated lemon zest
Meringue:
3large egg whitesroom temperature
1tspgrated lemon zest
¼tspcream of tartar
7tbspsugar
Instructions
Preheat oven to 350 F. Line a 13x9 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.