Description
Silky lemon meringue bars blend tangy citrus with pillowy sweetness in a delightful dessert that sings of sunny afternoons. Crisp buttery crust and zesty lemon curd topped with cloudlike meringue will sweep you into dessert paradise.
Ingredients
Scale
Base Ingredients:
- 2.25 cups shortbread cookie crumbs
- 8 ounces (225 grams) shortbread cookies
- 3 tablespoons unsalted butter, melted
Filling Ingredients:
- 1.5 cups granulated sugar
- 4 large eggs, at room temperature
- 0.5 cup freshly squeezed lemon juice
- 3–4 lemons
- 1 medium lemon zest
- 1 small pinch of salt
Topping Ingredients:
- 4 large egg whites, at room temperature
- 0.75 cup granulated sugar
- 1 pinch cream of tartar (optional)
Instructions
- Craft the foundation by combining shortbread crumbs with melted butter, creating a uniform mixture. Gently press this into a foil-lined 9-inch square pan, ensuring an even layer.
- Carefully slide the crust into a preheated oven at 350°F, allowing it to transform into a golden-edged base in approximately 14 minutes.
- While the crust bakes, whisk together sugar, salt, and vibrant lemon zest in a separate bowl. Introduce fresh lemon juice, blending until harmonious.
- Incorporate eggs into the citrus mixture, whisking until smooth and consistent in texture.
- Pour the luminous lemon filling directly over the hot crust, ensuring complete coverage.
- Return the pan to the oven, baking for 18-22 minutes until the edges stabilize and the center maintains a gentle wobble.
- Allow the lemon layer to cool completely at room temperature, then refrigerate for a minimum of 3 hours to set thoroughly.
- Prepare the meringue by creating a gentle water bath in a saucepan. Combine egg whites and sugar in a heatproof bowl, positioning it over the simmering water.
- Whisk the mixture continuously for 5-7 minutes, monitoring the temperature until it reaches 140°F and the sugar dissolves completely.
- Transfer the heated mixture to a stand mixer, whipping at medium-high speed until stiff, glossy peaks emerge (approximately 5-7 minutes).
- Extract the chilled lemon bars from the refrigerator, using the foil overhang to lift them carefully.
- Generously spread the meringue across the surface, creating elegant, dramatic swirls.
- For a golden finish, use a kitchen torch to lightly caramelize the meringue. Alternatively, position under a broiler for 1-2 minutes, watching meticulously to prevent burning.
- Slice into precise squares using a knife dipped in hot water between each cut to ensure clean edges.
- Serve immediately, celebrating the perfect balance of tangy lemon and cloud-like meringue.
Notes
- Chill the bars completely before cutting to ensure clean, precise slices that showcase the layers beautifully.
- Use fresh lemon juice for the most vibrant, bright citrus flavor that makes these bars truly sing.
- Stabilize the meringue by adding a pinch of cream of tartar during whisking to prevent weeping and maintain a glossy, stable texture.
- Opt for a silicone baking mat instead of foil for
- Prep Time: 20 minutes
- Cook Time: 35-40 minutes
- Category: Desserts
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 12
- Calories: 300
- Sugar: 32 g
- Sodium: 50 mg
- Fat: 10 g
- Saturated Fat: 5 g
- Unsaturated Fat: 3 g
- Trans Fat: 0 g
- Carbohydrates: 47 g
- Fiber: 0 g
- Protein: 4 g
- Cholesterol: 100 mg