We are always trying to find new ways to use the fruit from our lemon tree. My 13-year-old daughter, Audrey, decided to combine two of my lemony favorites: lemon bars and lemon meringue pie. After several intense hours in the kitchen (and warding off her horde of brothers), these delicious lemon meringue bars were born. —Monica Fearnside, Rancho Palos Verdes, California,
- 2 cups all-purpose flour
- 1/2 cup sugar
- 1/4 teaspoon salt
- 1 cup cold butter
- 1-1/3 cups sugar
- 1/2 cup lemon juice
- 4 large eggs, room temperature
- 1/4 cup all-purpose flour
- 2 tablespoons grated lemon zest
- 3 large egg whites, room temperature
- 1 teaspoon grated lemon zest
- 1/4 teaspoon cream of tartar
- 7 tablespoons sugar
image/svg+xml Text Ingredients View Recipe,
Preheat oven to 350°. Line a 13×9-in. baking pan with parchment, letting ends extend up sides.
In a large bowl, combine flour, sugar and salt; cut in butter until mixture resembles coarse crumbs. Press into bottom of prepared pan. Bake until light golden brown, 20-25 minutes. Cool completely on a wire rack.
For filling, in another large bowl, mix sugar, lemon juice, eggs, flour and zest until combined. Pour over crust. Bake until set and top is dry, 22-27 minutes.
Meanwhile, for meringue, in a large bowl, beat egg whites with lemon zest and cream of tartar on medium speed until foamy. Gradually add sugar, 1 tablespoon at a time, beating on high after each addition until sugar is dissolved. Continue beating until stiff glossy peaks form. Spread or pipe over hot filling.
Bake until meringue is golden brown, 15-18 minutes. Cool 1 hour on a wire rack. Refrigerate at least 4 hours before serving. Lifting with parchment, remove from pan. Cut into bars.
1 bar: 200 calories, 9g fat (5g saturated fat), 51mg cholesterol, 105mg sodium, 29g carbohydrate (19g sugars, 0 fiber), 3g protein.