If you adore the perfect balance of tangy and sweet with a fluffy, fruity twist, you are going to fall head over heels for this Lemon Pie Bars with Strawberry Meringue Recipe. The buttery crust sets the stage for zesty lemon filling crowned with a light-as-air strawberry meringue that’s as gorgeous as it is delicious. This dessert captures the spirit of fresh summer flavors while delivering a texture journey from crisp to dreamy. It’s a treat that never fails to impress at gatherings and feels like a special indulgence any day of the week.
Ingredients You’ll Need
The ingredients for this delightful recipe are simple yet vital, each playing a crucial role in creating the perfect harmony of flavor, texture, and color in your Lemon Pie Bars with Strawberry Meringue Recipe. From the crumbly crust base to the luscious lemon layer and the sweet pink meringue, every component shines through.
- 1 ½ cups all-purpose flour: Provides the sturdy base for the crust with a tender crumb.
- ½ cup powdered sugar: Adds sweetness and helps create a delicate texture in the crust.
- ¼ teaspoon salt: Enhances all the flavors and balances sweetness.
- ½ cup unsalted butter, cold and cubed: Ensures a flaky and buttery crust when cut into the flour mixture.
- 1 cup granulated sugar: Sweetens the lemon filling and meringue with pure, clean sugariness.
- 2 tablespoons cornstarch: Thickens the lemon filling for that perfect custard-like consistency.
- 1 ½ cups water: The liquid base for the lemon filling, helping it cook to silky perfection.
- 4 large egg yolks: Create richness and body in the lemon curd layer.
- ½ cup fresh lemon juice: Provides vibrant tartness that defines the lemon filling.
- 2 tablespoons unsalted butter: Adds smoothness and gloss to the filling.
- 1 tablespoon lemon zest: Gives an extra burst of lemon aroma and flavor.
- 4 large egg whites: Whipped into meringue, they give lightness and airiness.
- 1 cup granulated sugar: Stabilizes and sweetens the meringue perfectly.
- ½ teaspoon vanilla extract: Adds subtle warmth and depth to the strawberry meringue.
- 2 tablespoons fresh strawberry puree: Infuses the meringue with a fresh pink hue and delicate berry flavor.
- Pinch of salt: Helps the egg whites achieve volume and stability in the meringue.
How to Make Lemon Pie Bars with Strawberry Meringue Recipe
Step 1: Make the Crust
Preheat your oven to 350°F (175°C). Grease and line an 8×8-inch baking pan with parchment paper, leaving some overhang for easy removal later. In a medium bowl, stir together the flour, powdered sugar, and salt. Cut the cold, cubed butter into the mixture using a pastry cutter or your fingers until it resembles coarse crumbs. Press this dough evenly into the pan, creating an even layer. Bake it for 15-18 minutes until it turns lightly golden. This crust is the sturdy yet tender foundation for our bars.
Step 2: Prepare the Lemon Filling
In a saucepan, whisk together granulated sugar, cornstarch, and salt. Slowly add water, stirring until smooth. Heat this mixture over medium heat, stirring constantly until it thickens. To temper the egg yolks, whisk a small amount of the hot mixture into them, then gradually whisk the yolks back into the saucepan. Continue cooking for another couple of minutes until luxurious and thick. Remove from heat and stir in lemon juice, zest, and butter for that glossy, tangy filling. Pour it over the cooled crust and smooth evenly.
Step 3: Whip the Strawberry Meringue
In a clean, dry bowl, beat egg whites and a pinch of salt with an electric mixer until soft peaks form. Gradually add the sugar, continuing to beat until stiff peaks appear and the mixture is glossy. Gently fold in vanilla extract and fresh strawberry puree, which adds a beautiful blush color and a subtle fruity note. This meringue crowns the dessert with sweet, airy lightness and a lovely strawberry flavor.
Step 4: Assemble and Bake
Spread the strawberry meringue evenly over the lemon filling. Bake the assembled bars for about 12-15 minutes or until the meringue is set and just beginning to brown on the edges. Once baked, let the bars cool completely in the pan, then refrigerate for at least an hour to set fully before slicing into squares. This step ensures clean cuts and that perfect balance of textures.
How to Serve Lemon Pie Bars with Strawberry Meringue Recipe
Garnishes
Elevate the presentation of your Lemon Pie Bars with Strawberry Meringue Recipe by adding a sprinkle of fresh lemon zest or finely chopped mint leaves. A few thin slices of fresh strawberries placed artfully on top of each bar add a vibrant pop of color and an extra berry burst. Dusting with a light sprinkle of powdered sugar just before serving gives a classic finishing touch.
Side Dishes
Serve these bars alongside a chilled cup of herbal tea or a bright white wine to complement the tartness of the lemon. For brunch or dessert spreads, fresh fruit salad or a small scoop of vanilla bean ice cream pairs beautifully, creating an indulgent yet refreshing experience.
Creative Ways to Present
For a charming look, serve the bars in mini mason jars layered with some whipped cream and sliced strawberries. Or arrange the lemon bars on a rustic wooden platter garnished with fresh herbs and edible flowers for a farmhouse chic vibe. Individual bars can also be topped with a drizzle of strawberry sauce for an elegant touch at dinner parties.
Make Ahead and Storage
Storing Leftovers
Place any leftover Lemon Pie Bars with Strawberry Meringue Recipe in an airtight container and keep them refrigerated. They stay fresh for up to 4 days, maintaining their texture and flavor beautifully. Always use parchment paper between layers to prevent sticking if stacking.
Freezing
You can freeze these bars for longer storage by wrapping individual squares tightly in plastic wrap and placing them in a freezer-safe container. They maintain good flavor and texture for up to 2 months. Thaw them overnight in the refrigerator before serving for best results.
Reheating
Because of the delicate meringue topping, reheating isn’t typically recommended as it might deflate the meringue. Instead, allow frozen bars to thaw gently in the refrigerator and serve chilled or at room temperature to enjoy their full, fresh flavor.
FAQs
Can I use frozen strawberries for the meringue?
Yes, but fresh strawberries are preferred for the best vibrant flavor and color. If you use frozen, thaw and strain the puree well to remove excess liquid to prevent the meringue from becoming too soft.
What can I substitute for lemon juice if I don’t have fresh lemons?
While fresh lemon juice is ideal for the bright, clean flavor, bottled lemon juice can be used in a pinch. Just be sure to choose a high-quality product without added preservatives or artificial flavors.
How do I prevent the meringue from weeping or weeping?
Make sure your mixing bowl and beaters are completely clean and free of grease. Adding the sugar slowly while beating the egg whites helps stabilize the meringue. Also, bake the bars immediately after spreading the meringue to seal it properly.
Is it necessary to refrigerate the bars after baking?
Yes, refrigeration helps the lemon filling set firmly and keeps the meringue fresh. It also makes cutting cleaner and prevents the bars from becoming too soft at room temperature.
Can I make this recipe gluten-free?
Absolutely! Substitute the all-purpose flour with a gluten-free flour blend that measures cup-for-cup. Just be mindful of the possible change in crust texture and adjust baking time slightly if needed.
Final Thoughts
I truly believe once you try this Lemon Pie Bars with Strawberry Meringue Recipe, it will become one of your treasured go-to desserts. The way the bright lemon curd perfectly balances with the airy, berry-kissed meringue is nothing short of magic. Whether for family dinners, celebrations, or just a sweet treat to brighten your day, this recipe delivers joy in every bite. So grab those fresh lemons and strawberries and start baking your delicious memories!
Print
Lemon Pie Bars with Strawberry Meringue Recipe
- Prep Time: 25 minutes
- Cook Time: 30 minutes
- Total Time: 55 minutes
- Yield: 12-16 servings
- Category: Dessert
- Method: Baking
- Cuisine: American
Description
Delight in these vibrant Lemon Pie Bars topped with a luscious Strawberry Meringue. A tender buttery crust supports a tangy lemon filling, crowned with airy meringue infused with fresh strawberry puree. Perfect for a refreshing dessert that balances tartness with sweetness and adds a pop of color to your table.
Ingredients
Crust
- 1 ½ cups all-purpose flour
- ½ cup powdered sugar
- ¼ teaspoon salt
- ½ cup unsalted butter, cold and cubed
Lemon Filling
- 1 cup granulated sugar
- 2 tablespoons cornstarch
- ¼ teaspoon salt
- 1 ½ cups water
- 4 large egg yolks
- ½ cup fresh lemon juice (about 3 lemons)
- 2 tablespoons unsalted butter
- 1 tablespoon lemon zest
Strawberry Meringue
- 4 large egg whites
- 1 cup granulated sugar
- ½ teaspoon vanilla extract
- 2 tablespoons fresh strawberry puree (blend fresh strawberries and strain to remove seeds)
- Pinch of salt
Instructions
- Make the Crust: Preheat your oven to 350°F (175°C). Grease and line an 8×8-inch baking pan with parchment paper, leaving some overhang for easy removal.
- Combine Dry Ingredients: In a medium bowl, mix the all-purpose flour, powdered sugar, and salt thoroughly.
- Incorporate Butter: Cut in the cold cubed butter using a pastry cutter or your hands until the mixture resembles coarse crumbs, ensuring even distribution of butter pieces for a flaky crust.
- Form the Crust: Press the dough evenly into the prepared pan to create a uniform layer as the base for the lemon filling.
- Bake the Crust: Bake for 15-18 minutes, or until lightly golden. Remove from the oven and set aside to cool slightly, preparing for the filling.
- Prepare Lemon Filling Base: In a medium saucepan, whisk together the granulated sugar, cornstarch, and salt to create the dry base for the filling.
- Add Water: Slowly pour in the water while whisking continuously until the cornstarch dissolves completely, preventing lumps.
- Cook Filling Mixture: Bring the mixture to a simmer over medium heat, stirring constantly until it thickens noticeably.
- Temper Egg Yolks: Whisk a small amount of the hot mixture into the egg yolks gradually to warm them, then slowly whisk the yolk mixture back into the saucepan to avoid scrambling.
- Thicken Filling: Continue cooking for another 2-3 minutes, stirring frequently until the filling reaches a very thick, custard-like consistency.
- Finish Lemon Filling: Remove from heat and stir in fresh lemon juice, lemon zest, and butter until fully melted and smooth.
- Assemble Lemon Layer: Pour the thickened lemon filling over the partially baked crust, spreading it evenly with a spatula.
- Prepare Strawberry Meringue: In a clean mixing bowl, beat the egg whites and a pinch of salt with an electric mixer on medium speed until soft peaks form, creating a light base.
- Add Sugar Gradually: Gradually add 1 cup granulated sugar while continuing to beat to form stiff, glossy peaks for the meringue.
- Incorporate Flavor: Gently fold in the vanilla extract and fresh strawberry puree into the meringue, creating a beautiful light pink color and fresh berry flavor.
- Top the Bars: Spread the strawberry meringue over the lemon filling evenly, covering every part of the surface.
- Bake the Bars: Return the pan to the oven and bake at 350°F (175°C) for an additional 10-12 minutes, or until the meringue is lightly golden on top.
- Cool and Serve: Remove from oven and let cool completely at room temperature before slicing into 12-16 bars. Chill if preferred for a firmer texture.
Notes
- Use fresh lemon juice and zest for the best bright citrus flavor.
- Ensure the egg whites bowl and beaters are clean and free of grease for perfect meringue peaks.
- Strain strawberry puree to avoid seeds in the meringue texture.
- Allow bars to cool fully before slicing to maintain clean edges.
- Store any leftovers covered in the refrigerator for up to 3 days.
- For a vegan version, substitute egg yolks and whites with appropriate egg replacers, though texture will differ.
