Description
Zesty lemon meringue bars combine tangy citrus with silky sweet meringue in a perfect dessert balance. Crisp buttery crust and cloudlike topping make these bars an irresistible treat you’ll crave after every meal.
Ingredients
Scale
Main Ingredients:
- 160g (1 1/4 cups) all-purpose flour
- 113g (1/2 cup or 1 stick) unsalted butter
- 52g (1/4 cup) granulated sugar
Sweeteners:
- 26g (1/4 cup) powdered sugar
Additional Ingredients:
- 2–4 tablespoons poppy seeds
- Pinch of fine sea salt
Instructions
- Prepare a parchment-lined 8×8 inch pan and heat the oven to 350°F for creating a sturdy foundation for the lemon bars.
- Blend crust ingredients thoroughly and firmly press the mixture into the pan’s base, ensuring an even layer.
- Bake the crust for 20-25 minutes until achieving a golden, firm texture that provides a crisp base for the filling.
- Create a fragrant lemon mixture by combining zest with granulated sugar, then incorporate lemon juice, eggs, and salt.
- Gently cook the lemon mixture over medium-low heat, continuously whisking until the consistency thickens and coats a spoon.
- Strain the lemon curd through a fine mesh sieve to eliminate any potential lumps, ensuring a silky smooth texture.
- Fold melted butter into the strained lemon curd, creating a rich, glossy filling.
- Pour the lemon curd evenly over the cooled shortbread crust and bake for 12 minutes until the filling sets completely.
- Refrigerate the bars for a minimum of 4 hours to allow complete cooling and firm setting.
- Prepare the meringue by whisking egg whites, sugar, vanilla bean, and extract over a double boiler until stiff peaks form.
- Add a pinch of salt to the meringue and continue whisking to achieve a smooth, glossy consistency.
- Generously spread the meringue across the chilled lemon curd, creating decorative peaks and swirls.
- Broil for 1-2 minutes, carefully monitoring to achieve a golden-brown, crisp meringue topping.
- Chill the completed bars in the refrigerator before slicing and serving for the perfect texture and flavor.
Notes
- Ensure parchment paper extends beyond pan edges for easy removal of bars, preventing stuck edges.
- Zest lemons before juicing to maximize flavor extraction and prevent waste of citrus essential oils.
- Use room temperature eggs for smoother, more consistent lemon curd texture and better ingredient integration.
- When whisking lemon curd, maintain steady medium-low heat to prevent egg scrambling and achieve silky consistency.
- For perfectly browned meringue, position oven rack close to broiler and watch carefully to avoid burning.
- Create stable meringue by adding sugar gradually and whisking at consistent temperature over double boiler.
- Chill bars completely before cutting to achieve clean, precise slices with minimal crumbling.
- Prep Time: 30 minutes
- Cook Time: 40 minutes
- Category: Desserts, Snacks
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 8
- Calories: 190 kcal
- Sugar: 8 g
- Sodium: 40 mg
- Fat: 9 g
- Saturated Fat: 6 g
- Unsaturated Fat: 3 g
- Trans Fat: 0.1 g
- Carbohydrates: 25 g
- Fiber: 1 g
- Protein: 2 g
- Cholesterol: 20 mg