Lemon Meringue Bars
Deliciously tangy and sweet, these Lemon Meringue Bars feature a buttery shortbread crust, silky lemon filling, and a fluffy meringue topping, perfect for any gathering.
Ingredients
For the crust
- 1 3/4 cups all-purpose flour
- 2/3 cup powdered sugar
- 1 cup unsalted butter, softened
For the lemon filling
- 1 1/2 cups granulated sugar
- 1/4 cup all-purpose flour
- 4 large eggs
- 1/4 cup fresh lemon juice Use fresh lemons for best flavor.
- 1 teaspoon lemon zest
- 1/4 teaspoon salt
Instructions
Preparation
- Preheat your oven to 350°F (175°C). Prepare a 9x13-inch baking pan by lining it with parchment paper, leaving an overhang on the sides.
- In a large mixing bowl, combine 1 3/4 cups flour and powdered sugar. Cut in the softened butter until the mixture resembles coarse crumbs.
- Press the crumbly mixture evenly into the bottom of your prepared pan. Bake for 15 minutes until lightly golden around the edges.
Lemon Filling
- In a medium bowl, whisk together the granulated sugar, 1/4 cup flour, eggs, lemon juice, lemon zest, and salt until smooth.
- Once the crust is done, pour the lemon mixture over the hot crust. Return to the oven and bake for an additional 20-25 minutes until the filling is set.
Cooling and Serving
- Remove from the oven and allow to cool completely in the pan on a wire rack.
- For best results, refrigerate for at least 2 hours or overnight.
- Use the parchment paper overhang to lift the bars out of the pan. Cut into 24 squares using a sharp knife.
Notes
These bars store beautifully in the refrigerator for up to 5 days. For longer storage, you can freeze them for up to 2 months.