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
Scale
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.
