Hamdi Saidani Lemon Meringue Pie Bars recipe, a delightful twist on the classic dessert, serves 12-16 and takes approximately 1 hour and 15 minutes to prepare and bake. These bars offer a convenient and elegant way to enjoy the tangy lemon flavor and fluffy meringue of a traditional pie.
Try More Lemon Desserts Recipes:
💛 Why You’ll Love This Lemon Meringue Pie Bars Recipe:
- Easy to Make: Pie bars are easier to assemble and cut than a whole pie, making them perfect for casual gatherings.
- Perfect for Parties: The bar format is ideal for serving at parties or potlucks, allowing for easy sharing.
- Versatile: You can easily adjust the size of the pan to make a larger or smaller batch. Impressive
- Presentation: Despite their simplicity, these bars look elegant and impressive.
❓ What Is Lemon Meringue Pie Bars Recipe?
Lemon Meringue Pie Bars are a delicious dessert made with a buttery crust filled with a tangy lemon curd, and topped with a light and airy meringue. They offer the classic flavors of a lemon meringue pie in a convenient bar format.
🍋 Ingredients
- 1 1/4 cups all-purpose flour
- 1/4 teaspoon salt
- 1/2 cup (1 stick) cold unsalted butter, cut into small pieces
- 3-4 tablespoons ice water
- 1/2 cup granulated sugar
- 1/4 cup lemon juice (freshly squeezed)
- 2 large egg yolks
- 4 tablespoons unsalted butter, cut into small pieces
- 1 teaspoon lemon zest
- 2 large egg whites
- 1/4 teaspoon cream of tartar
- 1/4 cup granulated sugar
🥮 Instructions:
- In a medium bowl, whisk together flour and salt. Cut in butter using a pastry blender or your fingers until the mixture resembles coarse crumbs.
- Gradually add ice water, 1 tablespoon at a time, tossing with a fork until the dough just comes together. Wrap the dough in plastic wrap and refrigerate for at least 30 minutes.
- Preheat oven to 350°F (175°C). Press the chilled dough into a 9×13 inch baking pan. Prick the bottom with a fork. Bake for 12-15 minutes, or until lightly golden. Let cool completely.
- In a saucepan, whisk together sugar, lemon juice, and egg yolks. Cook over medium heat, stirring constantly, until the mixture thickens.
- Remove from heat and stir in butter and lemon zest. Let cool completely.
- In a clean bowl, beat egg whites with cream of tartar until foamy. Gradually add sugar, beating until stiff peaks form.
- Spread the cooled lemon curd over the cooled crust. Top with meringue and use a kitchen torch to lightly brown the meringue.
- Let the bars cool completely before cutting into squares. Serve immediately.
💭 Recipe Tips:
- Chill the Dough: Chilling the dough makes it easier to handle and prevents the crust from shrinking during baking.
- Blind Bake: For extra crispy crusts, you can blind bake the crust by lining it with parchment paper, filling it with pie weights or dried beans, and baking for 10 minutes before filling.
- Don’t Overfill: Don’t overfill the crust with lemon curd, as it may spill out when you add the meringue.
- Use a Piping Bag: Use a piping bag fitted with a star tip to pipe the meringue onto the bars for a decorative touch.
- Assemble Close to Serving: Assemble the bars close to serving to prevent the meringue from weeping.
🥂 What To Serve With Lemon Meringue Pie Bars?
These Lemon Meringue Pie Bars are perfect with a cup of coffee or Jello Lemon Meringue Pie or with fresh berries such as strawberries or raspberries a dollop of Lemon Meringue Pie Ice Cream adds a touch of richness.
🎚 How To Store And Reahet Leftovers Lemon Meringue Pie Bars?
Refrigerator: Store leftovers lemon meringue pie bars in an airtight container in the refrigerator for up to 3 days.
These bars are best served cold and are not recommended for reheating. The meringue may deflate and become soggy.
FAQ’S
How do I make the crust for Lemon Meringue Pie Bars?
The crust for Lemon Meringue Pie Bars is typically made from a mixture of butter, flour, sugar and sometimes cornstarch, baked until golden and firm before adding the lemon filling.
What is the best way to get a smooth lemon curd for Lemon Meringue Pie Bars?
To achieve a smooth lemon curd for Lemon Meringue Pie Bars, whisk the eggs, sugar, lemon juice, and zest together and cook over low heat, stirring constantly until thickened.
How do I keep Lemon Meringue Pie Bars from becoming soggy?
To prevent Lemon Meringue Pie Bars from becoming soggy, make sure the crust is fully baked before adding the lemon curd and allow the bars to cool completely before slicing.
How do I prevent my meringue from shrinking on Lemon Meringue Pie Bars?
To prevent the meringue from shrinking, spread it all the way to the edges of the bars, ensuring it touches the crust, and bake or torch it immediately.
Can I make Lemon Meringue Pie Bars without meringue?
Yes, you can make Lemon Meringue Pie Bars without meringue and instead dust them with powdered sugar or top with whipped cream before serving.
What’s the best way to toast the meringue on Lemon Meringue Pie Bars?
A kitchen torch is the best way to toast the meringue on Lemon Meringue Pie Bars, but you can also broil them for a minute while keeping a close eye on them.
Try More Lemon Desserts Recipes:
Nutrition Facts
Serving Size: 1 Serving
- Calories: 163 kcal
- Carbohydrates: 28 g
- Protein: 2 g
- Fat: 5 g
- Saturated Fat: 2 g
- Trans Fat: 1 g
- Cholesterol: 51 mg
- Sodium: 102 mg
- Potassium: 36 mg
- Fiber: 1 g
- Sugar: 19 g
- Vitamin A: 87 IU
- Vitamin C: 3 mg
- Calcium: 10 mg
- Iron: 1 mg
Lemon Meringue Pie Bars
Description
Lemon Meringue Pie Bars recipe, a delightful twist on the classic dessert, serves 12-16 and takes approximately 1 hour and 15 minutes to prepare and bake. These bars offer a convenient and elegant way to enjoy the tangy lemon flavor and fluffy meringue of a traditional pie.
Ingredients
Instructions
- In a medium bowl, whisk together flour and salt. Cut in butter using a pastry blender or your fingers until the mixture resembles coarse crumbs.
- Gradually add ice water, 1 tablespoon at a time, tossing with a fork until the dough just comes together. Wrap the dough in plastic wrap and refrigerate for at least 30 minutes.
- Preheat oven to 350°F (175°C). Press the chilled dough into a 9×13 inch baking pan. Prick the bottom with a fork. Bake for 12-15 minutes, or until lightly golden. Let cool completely.
- In a saucepan, whisk together sugar, lemon juice, and egg yolks. Cook over medium heat, stirring constantly, until the mixture thickens.
- Remove from heat and stir in butter and lemon zest. Let cool completely.
- In a clean bowl, beat egg whites with cream of tartar until foamy. Gradually add sugar, beating until stiff peaks form.
- Spread the cooled lemon curd over the cooled crust. Top with meringue and use a kitchen torch to lightly brown the meringue.
- Let the bars cool completely before cutting into squares. Serve immediately.
Notes
- Chill the Dough: Chilling the dough makes it easier to handle and prevents the crust from shrinking during baking.
Blind Bake: For extra crispy crusts, you can blind bake the crust by lining it with parchment paper, filling it with pie weights or dried beans, and baking for 10 minutes before filling.
Don’t Overfill: Don’t overfill the crust with lemon curd, as it may spill out when you add the meringue.
Use a Piping Bag: Use a piping bag fitted with a star tip to pipe the meringue onto the bars for a decorative touch.
Assemble Close to Serving: Assemble the bars close to serving to prevent the meringue from weeping.
