These bars are a delightful treat with a tangy lemon filling and a sweet and airy meringue topping.
Ingredients:
- For the Crust:
- 1 1/2 cups all-purpose flour
- 1/2 teaspoon salt
- 1/2 cup unsalted butter, melted
- 2 tablespoons granulated sugar
- 1 large egg yolk
- 1-2 tablespoons ice water
- For the Lemon Filling:
- 1/2 cup granulated sugar
- 1/4 cup all-purpose flour
- 1/4 teaspoon salt
- 1 1/2 cups milk
- 3 large egg yolks
- 1/4 cup fresh lemon juice
- 1 tablespoon lemon zest
- 1/4 teaspoon vanilla extract
- For the Meringue Topping:
- 3 large egg whites
- 6 tablespoons granulated sugar
- 1/4 teaspoon cream of tartar
Instructions:
- Make the Crust:
- In a medium bowl, whisk together flour and salt.
- In a separate bowl, whisk together melted butter, sugar, and egg yolk.
- Gradually add the flour mixture to the wet ingredients, mixing until a dough forms.
- If the dough is too dry, add 1-2 tablespoons of ice water, 1 tablespoon at a time, until it comes together.
- Press the dough evenly into the bottom of a 9×13 inch baking pan.
- Bake in a preheated oven at 350°F (175°C) for 12-15 minutes, or until lightly golden. Let cool completely.
- Make the Lemon Filling:
- In a medium saucepan, whisk together sugar, flour, and salt.
- Gradually whisk in the milk until smooth.
- In a separate bowl, whisk together egg yolks.
- Temper the egg yolks by slowly whisking a small amount of the hot milk mixture into the yolks.
- Pour the tempered egg yolks back into the saucepan with the remaining milk mixture.
- Cook over medium heat, stirring constantly, until the mixture thickens and comes to a gentle boil.
- Remove from heat and stir in lemon juice, lemon zest, and vanilla extract.
- Pour the lemon filling over the cooled crust.
- Make the Meringue Topping:
- In a large bowl, beat egg whites with an electric mixer on medium speed until foamy.
- Add cream of tartar and gradually increase speed to high.
- Gradually add sugar, 1 tablespoon at a time, beating until stiff peaks form.
- Spread the meringue evenly over the lemon filling, sealing the edges to the crust.
- Use the back of a spoon to create peaks or swirls in the meringue.
- Bake:
- Bake in a preheated oven at 350°F (175°C) for 12-15 minutes, or until the meringue is lightly golden brown.
- Let the bars cool completely in the pan before cutting into squares.
Tips:
- For extra lemon flavor, use Meyer lemons.
- For a more intense lemon flavor, increase the amount of lemon juice and zest.
- To prevent the meringue from cracking, make sure the oven door is opened as little as possible during baking.
Enjoy these delicious and refreshing Lemon Meringue Bars!