Zesty Lemon Pie Bars with Strawberry Meringue Recipe

Creamy, tangy lemon pie bars with strawberry meringue dance on the edge of dessert perfection.

Zesty citrus flavors burst through a buttery graham cracker crust, creating a symphony of sweet and tart sensations.

Each bar promises a delightful escape from ordinary desserts.

The vibrant strawberry meringue adds a soft, cloud-like crown that melts delicately on your tongue.

Layers of bright lemon curd and fluffy meringue create a dessert that looks as stunning as it tastes.

Summer gatherings and special occasions deserve this stunning treat that blends classic flavors with modern elegance.

Indulge in these bars and let your taste buds celebrate a truly remarkable dessert experience.

Lemon Pie Bars with Strawberry Meringue Pop

• Customize with Ease: Personalize cloud bread with herbs, spices, or cheese to match your taste preferences and make each batch unique.
• Minimal Ingredient Magic: Craft delightful cloud bread using just a few simple pantry staples like eggs, cream cheese, and cream of tartar.
• Low-Carb Crowd Pleaser: Perfect for those following keto or low-carbohydrate diets, offering a light, fluffy alternative to traditional bread.
• Beginner-Friendly Technique: Master a straightforward baking method that requires basic mixing skills and minimal kitchen equipment.

Key Ingredients for Lemon Pie Bars Today

• Graham Cracker Crumbs: A sweet and crunchy base that provides a classic foundation for the pie bars.
• Light Brown Sugar: Adds a rich, molasses-like sweetness to the crust.
• Kosher Salt: Enhances the overall flavor of the crust.
• Unsalted Butter: Binds the crust ingredients together and adds richness.

• Granulated Sugar: Sweetens the lemon filling and helps it thicken.
• Cornstarch: Provides structure and helps the filling set properly.
• Egg Yolks: Create a smooth and creamy texture for the lemon filling.
• Lemon Zest: Adds bright, intense lemon flavor to the filling.
• Lemon Juice: Provides a tangy and citrusy base for the filling.
• Water: Helps create the right consistency for the filling.
• Elderflower Liqueur: Adds a delicate, floral note to the lemon filling.
• Salt: Balances and enhances the overall flavor.

• Freeze-Dried Strawberries, Granulated Sugar: Create a vibrant, sweet strawberry flavor for the meringue topping.
• Egg Whites: Form the base of the light and fluffy meringue.
• Cream of Tartar: Stabilizes the egg whites and helps create stiff peaks.
• Kosher Salt: Balances the sweetness of the meringue.

Lemon Pie Bars Baking Steps You’ll Love

Step 1: Warm Up the Oven and Prep the Pan

Get your oven ready by heating it to 350°F. Grab a loaf pan and line it with parchment paper, giving it a quick spray of cooking oil to prevent sticking.

Step 2: Create the Crunchy Base

• Graham cracker crumbs
• Light brown sugar
• Kosher salt

Pour in melted butter and mix until everything sticks together. Press this mixture firmly into the pan.

Bake for 12 minutes until golden, then let it cool down completely.

Step 3: Whip Up the Zesty Filling

• Granulated sugar
• Cornstarch
• Egg yolks
• Lemon zest
• Lemon juice
• Water
• Elderflower liqueur

Cook on low heat until it starts steaming, then increase to medium-low.

Stir constantly until the mixture thickens and bubbles. Strain the filling over the cooled crust and let it set.

Step 4: Craft the Strawberry Cloud Topping

Pulse freeze-dried strawberries and sugar in a food processor until finely ground. In a mixer, whip egg whites with cream of tartar and a pinch of salt.

Create a double boiler by placing the mixing bowl over simmering water. Heat the mixture to 165°F, then whip on high speed until peaks form dramatically.

Step 5: Add the Fluffy Topping

Spread the strawberry meringue evenly over the chilled lemon filling, creating beautiful swirls and peaks.

Step 6: Slice and Serve

Cut into beautiful bars and serve immediately.

Store any leftovers in the refrigerator.

Notes for Strawberry Meringue Pie Bars

• Use fresh, organic lemons for maximum flavor and bright citrus notes in the filling.
• Press graham cracker mixture firmly and evenly to create a stable, crisp base that doesn't crumble.
• Use a digital thermometer when heating egg whites to ensure food safety and perfect meringue texture.
• Crush freeze-dried strawberries completely to achieve a vibrant, concentrated pink color in the meringue.
• Keep bars chilled and consume within 2-3 days for optimal taste and texture preservation.

Styles for Lemon Bars with Strawberry Meringue

• Gluten-Free Berry Bars: Replace graham cracker crumbs with almond flour or gluten-free cookie crumbs, maintaining the same crust texture and sweetness.
• Vegan Citrus Delight: Substitute egg yolks with cornstarch and aquafaba, use coconut cream for meringue, and swap elderflower liqueur with orange extract for a plant-based version.
• Low-Sugar Zesty Option: Use monk fruit sweetener instead of granulated sugar, reduce overall sugar content, and incorporate fresh berries for natural sweetness without compromising flavor.
• Tropical Fusion Bars: Replace lemon juice with passion fruit juice, add coconut extract to meringue, and sprinkle toasted coconut flakes on top for a tropical-inspired dessert variation.

What Sips Fit With Lemon Pie Bars

• Harmonize Flavor Profiles: Pair these lemon pie bars with a crisp, chilled Moscato d'Asti wine, whose subtle sweetness and light effervescence complement the tangy lemon and delicate strawberry meringue.
• Cleanse the Palate: Serve alongside a refreshing lavender and lemon sorbet that echoes the elderflower and citrus notes while providing a cool, smooth counterpoint to the rich meringue texture.
• Create Contrasting Textures: Accompany the bars with a light chamomile tea or elderflower sparkling water, which will enhance the delicate floral undertones and provide a gentle, hydrating balance to the dessert's intensity.

Keeping Lemon Strawberry Bars Moist

• Seal leftovers in an airtight container and store in the refrigerator for up to 3-4 days. Place parchment paper between layers to prevent sticking and maintain meringue texture.
• Wrap individual bars tightly in plastic wrap, then place in a freezer-safe container. Freeze for maximum 2 weeks to preserve flavor and prevent freezer burn.
• Thaw frozen bars in the refrigerator overnight. Let bars sit at room temperature for 15-20 minutes before serving to restore optimal texture and softness.
• Avoid microwaving to prevent meringue from becoming soggy. Enjoy chilled directly from the refrigerator for best taste and presentation.

FAQs

• What makes the lemon-elderflower filling unique?

The combination of lemon juice, elderflower liqueur, and egg yolks creates a rich, tangy filling with a sophisticated flavor profile that’s both bright and complex.

• Can I substitute the elderflower liqueur?

Yes, you can use additional lemon juice or white wine if you don’t have elderflower liqueur. The substitution will slightly alter the flavor but still maintain the citrusy essence.

• How do I know when the meringue is properly whipped?

The meringue is ready when it forms stiff, glossy peaks that hold their shape and don’t droop when the whisk is lifted. Heating the egg whites helps stabilize the meringue and create a smooth texture.

Lemon Pie Bars With Strawberry Meringue Recipe

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4.8 from 27 reviews

• Total Time: 45 minutes
• Yield: 9 1x

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Description

Zesty lemon pie bars crowned with strawberry meringue offer a delightful dance of tangy and sweet flavors. Creamy, crisp, and elegantly balanced, these bars promise a delectable journey through citrusy bliss that you’ll savor with every memorable bite.

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Ingredients

Scale 1x2x3x

Main Ingredients:

• 120 grams (4.2 ounces) graham cracker crumbs
• 42 to 56 grams (1.5 to 2 ounces) unsalted butter, melted

Sweeteners and Seasonings:

• 12 grams (0.4 ounces) light brown sugar
• 1 pinch kosher salt

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Instructions

1. Prepare the oven to 350F (175C) and ready a 9×5 loaf pan by lining with parchment paper and applying a light grease coating.
2. Craft the graham cracker foundation by blending crumbs with salt, brown sugar, and melted butter until uniformly combined. Press mixture firmly into the prepared pan.
3. Bake the crust for 12 minutes until golden, then remove and allow to cool completely at room temperature.
4. Create the lemon-elderflower filling by whisking together sugar, salt, cornstarch, egg yolks, lemon zest, lemon juice, water, and elderflower liqueur in a saucepan.
5. Cook the mixture initially on low heat until steaming, then increase to medium-low. Stir continuously for approximately 2 minutes until the filling thickens and becomes bubbly.
6. Strain the hot filling directly onto the cooled graham cracker crust, ensuring an even distribution.
7. Refrigerate the lemon layer until a firm skin develops, then cover with plastic wrap and chill thoroughly.
8. Pulverize freeze-dried strawberries with granulated sugar in a food processor until achieving a fine powder.
9. Prepare the strawberry meringue by whisking egg whites, cream of tartar, and salt in a stand mixer’s bowl positioned over simmering water.
10. Heat the egg mixture to 165F (74C), then whip at high speed until stiff, glossy peaks form.
11. Fold the ground strawberry powder into the meringue, creating a vibrant pink topping.
12. Spread the strawberry meringue evenly across the chilled lemon filling, creating a smooth surface.
13. Slice into bars and serve immediately, storing any remaining portions in the refrigerator.

Notes

• Select high-quality, fresh lemons for the most vibrant citrus flavor in your filling.
• Use a microplane grater to zest lemons without including bitter white pith underneath.
• Ensure egg whites are completely free from any yolk traces to achieve perfect meringue stability.
• Stabilize meringue by gradually adding ground strawberry sugar mixture while whipping for smoother texture.
• Chill pan and utensils before whipping egg whites to help create more stable, fluffy meringue peaks.
• Replace graham cracker crumbs with almond flour or gluten-free cookie crumbs.
• Substitute some granulated sugar with monk fruit sweetener in both crust and filling.
• These bars can be prepared a day in advance and stored covered in refrigerator for optimal flavor melding.

• Prep Time: 30 minutes
• Cook Time: 15 minutes
• Category: Desserts
• Method: Baking
• Cuisine: American

Nutrition

• Serving Size: 9
• Calories: 107
• Sugar: 2 g
• Sodium: 26 mg
• Fat: 7 g
• Saturated Fat: 4 g
• Unsaturated Fat: 3 g
• Trans Fat: 0 g
• Carbohydrates: 10 g
• Fiber: 1 g
• Protein: 1 g
• Cholesterol: 18 mg