Lacey’s Pantry – Lemon Meringue Pie Bars

By Lacey Newlin

I chose this recipe for it’s bright, zesty flavors and summertime feel. Lemon meringue pie is also one of my favorites, and having it in a bar form updates an old classic into something a little different. Lemon meringue pie is a holiday favorite for my family as well, making this a versatile recipe that can be enjoyed year round.

Total Time: 50 minutes
Serves: 20

1 cup flour
1/4 cup powdered sugar
1 stick butter, cut into cubes
6 large eggs
2 1/4 cup sugar
3/4 cup lemon juice
zest of 2 lemons
3 large egg whites
3/4 cup sugar

Preheat oven to 350 degree Fahrenheit. In a medium bowl, mix together flour and powdered sugar for crust. Cut in butter with a fork or food processor until the mixture forms a dough. Pat it into a 9X13-inch pan. It will be very thin. Bake crust for about 10 minutes, until puffed around the edges.

In a mixing bowl, beat eggs, sugar, lemon juice and zest on medium speed for about a minute and a half. Pour over crust and bake for about 20 minutes or until filling is set and no longer runny on top. Remove from oven, let cool, and chill bars until cold and firm.

In a metal mixing bowl, set over a pot of simmering water, whisk together egg whites and sugar for meringue. Whisk until sugar seems to have melted and the mixture forms a syrup, about 10 minutes. Remove from stove and set bowl on your mixer. Beat on high with the whisk attachment until it forms stiff peaks. Cut bars into squares. Pipe or spoon meringue on bars and brown each with a small kitchen torch or in the oven.