Best Lemon Meringue Bars Recipes

LEMON MERINGUE BARS

Steps:

• Position a rack in the center of the oven and preheat to 350 degrees F. Line a 9-by-13-inch glass baking dish with foil leaving a 2-inch overhang on two sides. Grease the foil and dish with 1 tablespoon butter.
• For the lemon bar crust: Pulse 1 1/2 cups flour, 1/3 cup sugar, butter, cornstarch and salt together in a food processor until a dough forms, about 1 minute. Press the dough evenly into the bottom of the prepared pan. Bake until the crust is golden at the edges and pale golden in the center, about 30 minutes. Transfer to a wire rack.
• Reduce the oven temperature to 300 degrees F.
• For the lemon bar filling: Whisk together the eggs and egg yolks with the remaining 1 2/3 cups sugar and the remaining 1/2 cup flour in a bowl until smooth. Whisk in the lemon juice.
• Pour the filling over the warm crust and return to the oven. Bake until the filling is just set, about 30 minutes. Cool the bars, completely, on a wire rack, about 30 minutes.
• Meanwhile, for the meringue: Bring a few inches of water to a boil in a large saucepan. Whisk together the sugar, cream of tartar, salt and egg whites in a large bowl that sits comfortable in the saucepan without touching the water. Set the bowl above the boiling water and continue whisking until the mixture is hot to the touch (135 degrees F) and the sugar dissolves, 2 to 3 minutes. Remove from the heat and beat on medium-high speed with an electric mixer until the whites hold soft peaks. Increase the speed to high and continue to beat until the meringue holds stiff, but spreadable peaks. Spread and swirl the meringue on top of the cooled lemon bars.
• Preheat the broiler to high. Set the lemon bars under the broiler until the meringue is evenly toasted and golden brown, about 30 seconds. (Alternatively, brown the meringue with a hand torch.) Cut into 24 squares and serve or refrigerate until ready to serve.

LEMON MERINGUE BARS RECIPE BY TASTY

Steps:

• Preheat oven to 325˚F (170˚C). Grease and line a 9-inch (23 cm) square baking dish with parchment paper and place on a baking sheet.
• Make the crust: combine the flour, powdered sugar, salt, and butter in a medium bowl, and use your hands to mix until a crumbly dough forms.
• Transfer the dough to the prepared pan, and use your hands to press it against the bottom and about 1 inch (2 cm) up the sides. Poke the bottom all over with a fork.
• Bake for 20 minutes, until light golden brown.
• While the crust is baking, make the lemon filling: In a large bowl, whisk together the eggs and egg yolk. Add the granulated sugar, lemon juice, zest, and a pinch of salt, and whisk to combine. Whisk in the flour until just combined.
• When the crust is done baking, remove it from the oven. Pour the lemon filling over the crust and carefully return it to the oven for 25 minutes, until the filling no longer jiggles and the center is mostly set.
• While the filling bakes, make the meringue: In a clean, dry medium bowl, use an electric hand mixer to beat the egg white until stiff peaks form. Add about half of the sugar, whip for 30 seconds, then add the rest of the sugar and whip until combined. Transfer the meringue to a pastry bag fitted with a large tip or zip-top bag with a corner snipped off.
• Pipe 9 evenly-spaced dollops of meringue on top of the lemon bars.
• Return to the oven for 10-12 minutes, until the meringues are lightly browned.
• Let cool completely, then refrigerate for 1-2 hours.
• Slice into 9 bars. Serve chilled or at room temperature.
• Enjoy!

AUDREY'S LEMON MERINGUE BARS

Steps:

• Preheat oven to 350°. Line a 13x9-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.

LEMON MERINGUE BARS

Steps:

• Preheat oven to 350. Make crust: Put butter, flour, confectioners sugar, 2 teaspoons lemon zest, and the salt in the bowl of an electric mixer fitted withthe paddle attachment. Mix on mediumspeed until well blended.
• Transfer mixture to a 9-by-13-inch rimmed baking sheet. Press batter evenly into baking sheet. Chill in freezer 10 minutes. Bake until golden, 20 to 22 minutes. Let cool completely on a wire rack.
• Make filling: Whisk together whole eggs, 1 3/4 cups plus 2 tablespoons granulated sugar, the lemon juice, and 1 tablespoon plus 2 teaspoons lemon zest. Pour over crust. Bake until filling is set, 18 to20 minutes. Let cool completely on a wirerack. Keep oven at 350.
• Make meringue topping: Put egg whites and 1/2 cup granulated sugar in the clean bowl of an electric mixer fitted with the whisk attachment. Beat on medium-high speed until stiff peaks form.
• Using an offset spatula or the back of a spoon, spread meringue over filling, swirling to create soft peaks. Bake until meringue begins to brown, 8 to 10 minutes. Let cool completely. Cut into bars. Bars can be refrigerated in an airtight container, up to 1 day.

BLUEBERRY LEMON BARS WITH MERINGUE TOPPING

Steps:

• Combine flour, almond flour, and salt for crust in a bowl.
• Combine sugar, butter, shortening, and almond extract in the bowl of a stand mixer fitted with the paddle attachment; beat until light and somewhat fluffy. Add dry ingredients on low speed until just mixed, about 1 minute; do not overmix.
• Drop dough into a 9x13-inch glass baking dish and flatten with floured hands, building up a 1/2-inch edge on the sides so the filling doesn't stick to the dish. Transfer to the refrigerator to chill for at least 30 minutes.
• Preheat the oven to 350 degrees F (175 degrees C).
• Remove crust from the refrigerator and bake on the center rack of the preheated oven until golden at the edges and pale golden in the center, 45 to 60 minutes. Remove from the oven and let sit on a wire rack until completely cool, about 30 minutes. Reduce oven heat to 300 degrees F (150 degrees C).
• While the crust is cooling, combine sugar, flour, lemon juice, honey, 6 egg yolks, 4 egg whites, lemon zest, and baking soda for filling in a bowl. Whisk briefly to combine, but don't overmix because we don't want to over-aerate the filling. Set aside 2 remaining egg whites for the meringue topping.
• Spread blueberries over the cooled crust, then pour filling over top.
• Bake in the 300 degrees F (150 degrees C) oven, checking frequently, until filling is set, 40 to 50 minutes. Remove from the oven, turn oven off, and let cool to room temperature on a wire rack, about 30 minutes.
• Set an oven rack about 6 inches from the heat source and preheat the oven's broiler to high, or 525 degrees F (274 degrees C).
• Combine 2 reserved egg whites from the filling with 2 egg whites, sugar, cream of tartar, and salt for meringue in the top of a double boiler over simmering water. Whisk frequently, scraping down the sides with a rubber spatula to avoid scorching, until sugar has dissolved and mixture is hot, 2 to 3 minutes.
• Remove egg white mixture from the heat and beat with an electric mixer on medium speed until soft peaks form. Increase speed to high and beat until meringue holds stiff, but spreadable, peaks. Spread and swirl meringue on top of the cooled blueberry bars.
• Set the lemon bars under the preheated broiler until meringue is evenly toasted and golden brown, about 30 to 60 seconds; do not walk away.
• Cut into 24 squares or triangles and refrigerate until chilled, about 3 hours.

NO BAKE WHITE CHOCOLATE LEMON MERINGUE PIE BARS

Steps:

• - Butter an 8×8 inch (20cmx20cm) pan or line it with parchment paper ( leaving a 2-inch /5 cm overhang on two sides ).
• - In a bowl, mix together the crushed cookies crumbs, melted butter and sugar. Transfer to the pan and press it down lightly and evenly with your fingers. Set aside. Refrigerate until ready to use.
• - In a large microwave safe bowl combine condensed milk , butter and salt.
• - Microwave on high for 3 minutes. It will be very bubbly.
• - Add the chocolates chips or chopped chocolate.
• - Stir well until all the chocolate is melted and the mixture is really smooth.
• - Add the lemon curd, lemon juice, lemon extract and lemon zest. Mix one more time.
• - On top of the cookie crust, spread evenly to the edges of the prepared pan. Smooth the top. Sprinkles marshmallows on top and press lightly to make sure it will stick to the bars.
• - Refrigerate or freeze until completely set.
• - Using the parchment paper overhangs, lift bars from pan and transfer to a cutting board. Torch the marshmallows if you want to and then cut into 25 squares.

LEMON MERINGUE BARS WITH POPPY SEED CRUST

Steps:

• To make the crust: Heat oven to 350 degrees. Line the bottom and sides of a 9-inch-by-13-inch baking dish with foil, taking care to cover the corners as well. Lightly butter the foil.
• Whisk the flour, sugar, poppy seeds, cornstarch, lemon zest and salt together. Add the butter and mix until well combined. Press the dough evenly into the bottom of the prepared pan. Bake until deep golden brown, about 25 minutes.
• Just before the crust is finished baking, prepare the filling: Combine sugar and lemon zest in a large bowl. Rub zest into sugar with your fingertips until well combined and fragrant. Add flour and salt. Whisk in eggs and egg yolks, followed by the lemon juice.
• When the crust is finished baking, turn the oven down to 300 degrees. Pour the filling over the hot crust and return the pan to the oven. Bake until filling is set, but just slightly wiggly in the center, about 23 to 25 more minutes. While the bars are baking, prepare the meringue.
• In the bowl of a stand mixer fitted with the whisk attachment, combine the egg whites and cornstarch. Whip on medium-high speed until the mixture is foamy. With the mixer running, slowly add the sugar, about 1 tablespoon at a time, and whip until soft peaks form. Add the vanilla and salt and mix briefly to combine.
• When filling is set, remove pan from the oven and switch the oven to broil. Carefully spoon and spread the meringue over the hot bars, then set it under the broiler until the meringue is deep golden brown, 1 to 3 minutes, depending on the heat of the broiler. Keep a close eye on the meringue during this process. It can go from perfectly golden to scorched in mere moments. Cool completely before slicing and serving.

LEMON MERINGUE PIE BARS

Steps:

• 1. Preheat oven to 350. 2. In a medium bowl, mix together flour and powdered sugar for crust. Cut in butter (I use my hands, you could also use a fork or a food processor) until the mixture forms a dough. Pat it into a 9x13 pan. It will be very thin ­­ that is fine. 3. Bake crust for about 10 minutes, until puffed and golden around the edges. 4. Prepare filling ­­ in the bowl of your mixer, beat eggs, sugar, lemon juice, and zest on medium speed for about a minute and a half. Pour over crust and bake for about 20 minutes or until filling is set and no longer runny on top. Remove from oven, let cool, and chill bars until cold and firm. 5. In a metal mixing bowl set over a pot of simmering water, whisk together egg whites and sugar for meringue. Whisk until sugar seems to have melted and the mixture forms a syrup, about 10 minutes. Remove from stove and set bowl on your mixer. Beat on high with the whisk attachment until it forms stiff peaks. 6. Cut bars into squares. Pipe or spoon meringue on bars and brown each with a small kitchen torch. Alternately ­ you could spoon meringue over entire pan of bars before cutting and brown under your broiler ­ I just find that the bars cut neater before meringue is added and I prefer the look.

EASY LEMON MERINGUE PIE-STYLE BARS

Steps:

• Heat oven to 350°F.
• Combine cookie crumbs, 2 Tbsp. sugar and butter; press onto bottom of 9-inch square pan. Bake 5 min.
• Mix cornstarch and remaining sugar in medium saucepan. Gradually stir in water until blended. Bring to boil on medium heat; cook 8 min., stirring constantly. Remove from heat. Add gelatin mixes and lemon zest; stir 2 min. until gelatin is completely dissolved. Refrigerate 1 hour or until slightly thickened, stirring occasionally.
• Meanwhile, microwave marshmallows and milk in large microwaveable bowl on HIGH 1-1/2 min. or until marshmallows are completely melted and mixture is well blended, stirring after 1 min. Refrigerate 15 min. or until completely cooled.
• Pour gelatin mixture over crust. Add COOL WHIP to marshmallow mixture; stir gently until blended. Spread over gelatin mixture. Refrigerate 3 hours or until firm.

MOCK LEMON MERINGUE BARS

Steps:

• 1. Heat oven to 350^. Grease or spray a 13x9-inch baking pan. In pan , break up cookie dough with your fingers, press dough evenly in bottom of pan to form a crust- with a 1/2 inch edge all around. (I use a piece of plastic wrap or a baggie on my hand to do this.) Bake 15-20 minutes or until edges are golden brown and center is set. Cool 30 minutes. Spread lemon curd over completely cooled crust. In a large bowl beat cream cheese, marshmallow and yogurt with a wooden spoon until well blended. Fold in thawed whipped cream. Spread over the curd, swirling to resemble meringue. Refrigerate at least 1 hour or until serving time. For bars, cut into 6 rows by 4 rows. Store in refrigerator.

MOCK LEMON MERINGUE BARS

Steps:

• Break up cookie dough and press into the bottom of a greased 13"x9" baking pan. Bake at 350 degrees for 20 to 25 minutes, until edges are golden and center is set. Let cool completely. Spread pie filling over crust. In a large bowl, use a wooden spoon to beat cream cheese, marshmallow creme and yogurt until well blended. Fold in whipped topping. Spread over pie filling, swirling to resemble meringue topping. Refrigerate 2 hours. Cut into bars. Store in refrigerator.

LEMON MERINGUE BARS

Steps:

• Preheat oven to 350 degrees.
• Blend piecrust mix, the 1/4 cup sugar and 1 of the eggs in medium size bowl with a pastry blender.
• Pat dough evenly into a greased 13x9x2 inch baking pan.
• Bake in oven (350) for 10 minutes. Remove to wire rack; leave oven on.
• Beat the remaining 3 eggs and the 1 cup sugar in a medium size bowl with mixer until light and fluffy.
• Beat in lemon rind and juice and flour; pour mixture over pie crust.
• Return to oven; bake 15 minutes longer.
• Beat egg whites with cream of tartar in a medium size bowl with mixer until frothy. Beat in remaining 3 tablespoons sugar,1 tablespoon at a time, until meringue forms stiff peaks.
• Remove pan from oven. Raise oven temperature to 450.
• Spread meringue mixture over lemon mixture.
• Return to oven and bake 5 minutes more or until meringue peaks are golden brown.
• Cool on wire rack. Cut with a wet knife into bars.