Lemon Meringue Pie Bars
Ingredients:
2¼ cups shortbread cookie crumbs (about 8 oz / 225g cookies)
3 tablespoons unsalted butter, melted
For the 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
For the Marshmallow Topping:
4 large egg whites, at room temperature
¾ cup granulated sugar
Pinch of cream of tartar (optional, for stability)
Directions:
Preheat oven to 350°F (175°C). Line an 8x8-inch baking pan with parchment paper.
Mix the shortbread cookie crumbs with melted butter until combined.
Press the mixture evenly into the bottom of the pan. Bake for 10 minutes, then set aside to cool.
In a bowl, whisk together sugar, salt, lemon juice, lemon zest, and eggs until smooth.
Pour over the pre-baked shortbread crust.
Bake for 18-20 minutes, or until the center is set and no longer jiggles. Let cool completely.
In a heatproof bowl, whisk together egg whites, sugar, and cream of tartar.
Place over a saucepan of simmering water and whisk constantly until the sugar dissolves (about 3 minutes).
Remove from heat and beat with a mixer on high speed until glossy, stiff peaks form (about 5 minutes).
Spread or pipe the meringue over the cooled lemon layer.
Toast and Serve:
Use a kitchen torch to lightly brown the meringue, or place under the broiler for 1-2 minutes, watching closely.
Slice into bars and enjoy!
Prep Time: 20 minutes | Cooking Time: 30 minutes | Total Time: 50 minutes
Kcal: 285 kcal | Servings: 9 bars
Tips:
Use room-temperature eggs for a smoother, more stable meringue.
Chill the bars before slicing for cleaner cuts.
