There’s something truly magical about a dessert that balances tangy and sweet perfectly, and that’s exactly what the Lemon Pie Bars with Strawberry Meringue Recipe delivers. Imagine a crisp, buttery crust topped with a luscious lemon filling bursting with sunshine, all crowned with a fluffy, cloud-like strawberry meringue that adds a playful color and fruity twist. This dessert is a guaranteed crowd-pleaser that brings joy from the very first bite. If you love bright, fresh flavors wrapped in irresistible textures, this recipe is about to become your new favorite go-to treat.
Ingredients You’ll Need
These ingredients might look simple, but they each play a crucial role in creating the fresh, vibrant taste and perfect texture of these bars. From the crispness of the crust to the silky smooth lemon filling and airy strawberry meringue topping, every element combines beautifully.
- All-purpose flour (1 ½ cups): The base of the buttery crust, providing structure and a tender crumb.
- Powdered sugar (½ cup): Adds just a hint of sweetness and helps the crust bake up nicely.
- Salt (¼ teaspoon for crust, ¼ teaspoon for filling): Enhances all the flavors and balances the sweetness.
- Unsalted butter, cold and cubed (½ cup + 2 tablespoons): Creates that perfect buttery richness in both crust and filling.
- Granulated sugar (1 cup for filling + 1 cup for meringue): Sweetens the filling and is essential for stabilizing the meringue.
- Cornstarch (2 tablespoons): Thickens the lemon filling to a luscious consistency.
- Water (1 ½ cups): Blends into the filling to give it that smooth, silky texture.
- Large egg yolks (4): Enrich the lemon filling with a creamy, custard-like feel.
- Fresh lemon juice (½ cup): The star ingredient that gives the filling its bright, tangy punch.
- Lemon zest (1 tablespoon): Adds aromatic depth and extra citrusy sparkle.
- Large egg whites (4): Whipped into a fluffy base for the strawberry meringue topping.
- Vanilla extract (½ teaspoon): Provides a subtle warmth that complements the strawberry flavor.
- Fresh strawberry puree (2 tablespoons): Infuses the meringue with natural fruitiness and a lovely pink hue.
- Pinch of salt: Helps stabilize the meringue for perfect soft peaks.
How to Make Lemon Pie Bars with Strawberry Meringue Recipe
Step 1: Prepare the Crust
Start by preheating your oven to 350°F (175°C) and lining an 8×8-inch baking pan with parchment paper, leaving some overhang for easy removal later. Mix the flour, powdered sugar, and salt in a medium bowl. Cut in the cold cubed butter until the mixture looks like coarse crumbs—this gives the crust its wonderful flaky texture. Press the dough evenly into the pan and bake it until it turns lightly golden, which usually takes about 15-18 minutes. This crisp base is what sets the stage for the luscious lemon filling.
Step 2: Whip Up the Lemon Filling
While the crust cools a bit, prepare the filling by whisking together granulated sugar, cornstarch, and salt in a saucepan. Add the water gradually, stirring until smooth. Heat the mixture gently until it starts to thicken, stirring constantly so nothing sticks or burns. To avoid scrambling the eggs, temper the egg yolks by whisking a small amount of the hot mixture into them, then mix the egg yolk blend back into the pot. Continue cooking for a few minutes until the filling is beautifully thick. Then, remove from heat and stir in the fresh lemon juice, lemon zest, and butter for a silky, tangy finish. Pour this golden filling over the baked crust and smooth it out evenly.
Step 3: Create the Strawberry Meringue
Next comes the fun and colorful strawberry meringue topping. Beat the egg whites with a pinch of salt until soft peaks form, then add sugar gradually, continuing to whip until stiff, glossy peaks appear. This process takes some patience but is worth every second for that perfect meringue texture. Gently fold in vanilla extract and fresh strawberry puree, being careful not to squash the airy foam you’ve just whipped up. The puree adds a natural fruity sweetness and a subtle pink color that’s just breathtaking.
Step 4: Assemble and Bake the Bars
Spoon the strawberry meringue gently over the lemon filling, spreading it evenly with a spatula. For a playful touch, use the back of a spoon to create soft peaks or swirls on the surface. Bake at 350°F (175°C) again for about 12-15 minutes, or until the meringue tops are lightly browned and look like little clouds just kissed by the sun. Once finished, allow the bars to cool completely, then chill them for a couple of hours so the layers set beautifully. This chilling step guarantees that every slice comes out clean and each bite remains perfectly balanced.
How to Serve Lemon Pie Bars with Strawberry Meringue Recipe
Garnishes
To elevate your Lemon Pie Bars with Strawberry Meringue Recipe even more, consider adding a few delicate garnishes. Fresh mint leaves add a refreshing pop of green and a subtle herbal note. Tiny slices of fresh strawberries or thin lemon twists can enhance both the visual appeal and the flavor. A light dusting of powdered sugar just before serving creates a whimsical, snowy effect that’s pure dessert theater.
Side Dishes
This dessert shines on its own but pairs beautifully with light accompaniments. A dollop of whipped cream or a scoop of vanilla bean ice cream provides a creamy counterpoint to the tangy lemon filling and sweet meringue. For a beverage, a crisp glass of sparkling water with fresh lemon or a light herbal tea complements the flavors without overpowering them.
Creative Ways to Present
Serve your lemon bars as elegant finger foods at a party by cutting them into smaller bite-sized squares placed on decorative trays. Layering pieces on a pretty cake stand creates an eye-catching centerpiece. For a casual brunch setting, pile the bars on vintage plates with edible flowers for a charming touch. You can even experiment with layering the meringue in a clear glass dish with lemon filling to showcase the beautiful layers in a stunning parfait style.
Make Ahead and Storage
Storing Leftovers
Leftover Lemon Pie Bars with Strawberry Meringue Recipe keep wonderfully in the fridge for up to 4 days. Store them in an airtight container to maintain the meringue’s fluff and the crust’s crunch. This way, every bite stays fresh and tasty, perfect for indulging a little later.
Freezing
These bars can be frozen, but since meringue tends to lose its perfect texture when thawed, it’s best to freeze them without the meringue topping. Freeze the baked crust and lemon filling together, wrapped tightly in plastic wrap and foil for up to 2 months. When ready to enjoy, thaw overnight in the fridge and then prepare a fresh batch of strawberry meringue to spread on top.
Reheating
If you prefer your bars slightly warm, gently reheat a single slice in the microwave for about 15-20 seconds. Avoid reheating the entire pan in the oven as it can affect the meringue’s texture. Warmed just right, the lemon filling feels luxuriously smooth and the crust regains some crunchiness.
FAQs
Can I use frozen strawberries for the strawberry puree?
Yes, frozen strawberries can work in a pinch. Just make sure to thaw and drain them well to avoid excess liquid in the meringue, which could prevent it from whipping up properly.
Do I have to use fresh lemon juice, or is bottled okay?
Fresh lemon juice is best because it provides a vibrant, natural tang and brightness that bottled lemon juice often lacks. That said, in a time crunch, bottled lemon juice can be used, but the flavor might be slightly less lively.
How do I tell when the meringue is ready to bake?
The meringue should be glossy and hold stiff peaks before you spread it over the lemon filling. When you gently lift the beaters, the peaks should stand straight without drooping or collapsing.
Can I make these bars gluten-free?
Absolutely! Substitute the all-purpose flour in the crust with a gluten-free baking blend that measures cup-for-cup. This swap keeps the texture and flavor just as delicious.
What’s the best way to cut the bars without squashing the meringue?
Use a sharp knife dipped in hot water and wiped dry before each slice. This warm blade glides through the layers smoothly, keeping the edges clean and the meringue intact.
Final Thoughts
If you’re looking for a dessert that brings brightness, charm, and deliciousness to any occasion, the Lemon Pie Bars with Strawberry Meringue Recipe is calling your name. It’s a kitchen-loving, crowd-pleasing treat that balances sweet and tart with light, fluffy textures that simply melt in your mouth. Once you try it, you’ll find yourself reaching for these bars again and again, sharing smiles and sunshine with everyone lucky enough to taste them.
Print
Lemon Pie Bars with Strawberry Meringue Recipe
- Prep Time: 20 minutes
- Cook Time: 35 minutes
- Total Time: 55 minutes
- Yield: 12 servings
- Category: Dessert
- Method: Baking
- Cuisine: American
Description
These Lemon Pie Bars with Strawberry Meringue feature a buttery crust topped with a tangy lemon filling and a light, sweet strawberry-infused meringue. Perfectly balanced with zesty citrus and fresh berry flavors, these bars offer a delightful twist on a classic lemon dessert. Ideal for gatherings and summer treats, they combine a crisp pastry base with a creamy lemon custard and fluffy, colorful meringue topping.
Ingredients
Crust
- 1 ½ cups all-purpose flour
- ½ cup powdered sugar
- ¼ teaspoon salt
- ½ cup unsalted butter, cold and cubed
Lemon Filling
- 1 cup granulated sugar
- 2 tablespoons cornstarch
- ¼ teaspoon salt
- 1 ½ cups water
- 4 large egg yolks
- ½ cup fresh lemon juice (about 3 lemons)
- 2 tablespoons unsalted butter
- 1 tablespoon lemon zest
Strawberry Meringue
- 4 large egg whites
- 1 cup granulated sugar
- ½ teaspoon vanilla extract
- 2 tablespoons fresh strawberry puree (blend fresh strawberries and strain to remove seeds)
- Pinch of salt
Instructions
- Make the Crust: Preheat your oven to 350°F (175°C). Grease and line an 8×8-inch baking pan with parchment paper, allowing some overhang for easy removal. In a medium bowl, combine flour, powdered sugar, and salt. Cut in cold cubed butter using a pastry cutter or your hands until mixture becomes coarse crumbs. Press the dough evenly into the prepared pan. Bake for 15-18 minutes until crust is lightly golden. Remove and cool slightly.
- Prepare the Lemon Filling: In a medium saucepan, whisk together sugar, cornstarch, and salt. Slowly add water, whisking until cornstarch dissolves. Heat over medium, stirring constantly until mixture thickens to a pudding consistency. Temper egg yolks by adding a small amount of hot mixture to yolks while whisking, then slowly return this to the saucepan. Continue cooking 2-3 minutes more until very thick. Remove from heat; stir in lemon juice, lemon zest, and butter until smooth. Pour filling evenly over baked crust.
- Make the Strawberry Meringue: Using a clean mixing bowl, beat egg whites with a pinch of salt on medium speed until soft peaks form. Gradually add sugar one tablespoon at a time, beating continuously until stiff, glossy peaks form (about 5-7 minutes). Gently fold in vanilla extract and strawberry puree without deflating the meringue.
- Assemble the Bars: Spoon the strawberry meringue over the lemon filling and spread evenly with a spatula. Use the back of a spoon to create soft peaks or swirls for an attractive finish.
- Bake the Bars: Return the pan to the oven and bake at 350°F (175°C) for 12-15 minutes until the meringue turns lightly golden brown on top.
- Cool and Serve: Remove from oven and let bars cool completely at room temperature. For best texture and flavor, chill in the refrigerator for 2-3 hours before slicing into 12 squares. Serve and enjoy the blend of zesty lemon and sweet strawberry meringue.
Notes
- Ensure the egg whites are at room temperature before whipping for better volume.
- Use fresh lemon juice and zest for the brightest flavor.
- Be gentle when folding the strawberry puree into the meringue to maintain fluffiness.
- You can replace fresh strawberries with frozen, but be sure to thaw and drain excess liquid before pureeing.
- Store leftover bars in an airtight container in the refrigerator for up to 3 days.
