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Creamy Lemon Meringue Pie Bars

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These creamy lemon meringue pie bars feature a silky lemon filling topped with a light, torched meringue, perfect for potlucks, family gatherings, or a sweet treat anytime.

Ingredients

Scale
  • 1 ½ cups all-purpose flour
  • ½ cup powdered sugar
  • ½ tsp salt
  • ½ cup unsalted butter, cold and cubed
  • 1 cup granulated sugar
  • 3 large eggs, room temperature
  • ¾ cup freshly squeezed lemon juice (about 4–5 medium lemons)
  • 2 tbsp lemon zest
  • ½ cup heavy cream
  • 2 tbsp all-purpose flour
  • 3 large egg whites, room temperature
  • ⅔ cup granulated sugar
  • ¼ tsp cream of tartar
  • 1 tsp vanilla extract (optional)

Instructions

  1. Preheat oven to 350°F (175°C). In a medium bowl, whisk together 1 ½ cups flour, ½ cup powdered sugar, and ½ tsp salt. Cut in cold, cubed butter until mixture resembles coarse crumbs. Press dough evenly into bottom of 8×8-inch pan. Bake 18-20 minutes until golden and firm. Let cool slightly.
  2. In a bowl, whisk together 1 cup granulated sugar and 2 tbsp flour. Add 3 eggs, ¾ cup lemon juice, 2 tbsp lemon zest, and ½ cup heavy cream. Whisk until smooth and slightly thickened. Pour over warm crust. Bake 20-25 minutes at 350°F until filling is set but slightly jiggly. Cool completely.
  3. In a clean, dry bowl, beat 3 egg whites with ¼ tsp cream of tartar on medium speed until soft peaks form. Gradually add ⅔ cup sugar, beating on high until stiff, glossy peaks form. Mix in 1 tsp vanilla if using.
  4. Spread meringue evenly over cooled lemon filling, creating swirly peaks. Using a culinary torch, brown meringue until golden and caramelized (1-2 minutes), moving flame constantly. Alternatively, broil 1-2 minutes watching closely.
  5. Refrigerate bars at least 2 hours to set. Cut into squares with a sharp knife, wiping knife between cuts. Serve chilled or at room temperature.

Notes

Use room temperature eggs for stable meringue. Keep torch flame moving to avoid burning. For gluten-free, substitute almond flour and gluten-free flour blend. For dairy-free, use coconut oil and full-fat coconut milk. Chill bars well before cutting for clean slices.

Nutrition

Keywords: lemon bars, lemon meringue, dessert bars, creamy lemon filling, torched meringue, easy lemon dessert, potluck dessert

Find it online: https://jodierecipes.com/creamy-lemon-meringue-pie-bars-recipe-easy-torched-topping-guide/