Lemon Meringue Pie Bars
These citrusy Lemon Meringue Pie Bars are the perfect portable dessert! With a buttery shortbread base, tangy lemon center, and pillowy marshmallow topping, they're easier to serve than traditional pie but just as delicious!
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Servings: 12 squares
Ingredients
Shortbread Base:
- 2¼ cups shortbread cookie crumbs about 8 oz/225g cookies
- 3 tablespoons unsalted butter melted
Lemon Layer:
- 1½ cups granulated sugar
- Small pinch of salt
- ½ cup freshly squeezed lemon juice from about 3-4 lemons
- Zest of 1 medium lemon
- 4 large eggs at room temperature
Marshmallow Topping:
- 4 large egg whites at room temperature
- ¾ cup granulated sugar
- Pinch of cream of tartar optional, for stability
Instructions
For the Crust:
- Preheat oven to 350°F (175°C). Line a 9-inch square baking pan with aluminum foil, leaving overhang on all sides. Lightly coat with cooking spray.
- In a medium bowl, combine shortbread crumbs and melted butter until evenly moistened. Press mixture firmly into the bottom of prepared pan.
- Bake crust for 14 minutes until just beginning to turn golden at the edges.
For the Lemon Layer:
- While crust bakes, prepare filling. In a medium bowl, whisk together sugar, salt, and lemon zest. Add lemon juice and whisk until combined.
- Add eggs and whisk until mixture is smooth and uniform.
- When crust comes out of oven, give lemon mixture one final whisk, then carefully pour over the hot crust.
- Return to oven and bake for an additional 18-22 minutes until filling is set around edges but still slightly jiggly in center.
- Allow to cool completely at room temperature on a wire rack, then cover and refrigerate until thoroughly chilled, at least 3 hours or overnight.
For the Marshmallow Meringue:
- When ready to serve, fill a medium saucepan with about 2 inches of water and bring to a simmer.
- In a heat-proof bowl that fits over the saucepan (without touching the water), combine egg whites and sugar.
- Place bowl over simmering water and whisk constantly for 5-7 minutes until mixture reaches approximately 140°F (60°C) and sugar completely dissolves (rub a small amount between fingers to check for graininess).
- Immediately transfer mixture to the bowl of a stand mixer fitted with whisk attachment. Beat on medium-high speed for 5-7 minutes until thick, glossy, and stiff peaks form.
Assembly:
- Using foil overhang, lift chilled bars from pan and place on a serving platter or baking sheet.
- Spread meringue over the top of bars, creating decorative peaks and swirls.
- Use a kitchen torch to lightly toast the meringue until golden brown. Alternatively, place under a broiler for 1-2 minutes, watching constantly to prevent burning.
- Use a clean, sharp knife to cut into squares. For neatest cuts, dip knife in hot water and wipe dry between slices.
- Serve immediately or within a few hours for best meringue texture.
Notes
- For maximum lemon flavor, rub the zest into the sugar with your fingertips before adding other ingredients – this releases the essential oils.
- The double-boiler method for the meringue might seem fussy, but it creates a much more stable and delicious topping than simple whipped egg whites.
- Take care when browning under a broiler – it takes mere seconds to go from perfectly toasted to burnt.
- If you can't find shortbread cookies, graham crackers make a good substitute, though you may need to increase the butter to 5 tablespoons.
- These bars can be refrigerated for up to 3 days, but the meringue will gradually soften and lose its toasted quality over time.